Thai Curry with Brussels Sprouts and Chestnuts

Ingredients

• 1 onion
• 1 Garlic clove
• 500 g brussels sprouts (frozen)
• 400 g chestnuts (frozen)
• 2 tbsp sesame oil
• 400 ml Vegetable broth
• 3 lime leaves
• 2 tbsp yellow curry paste
• 1 tsp turmeric
• salt to taste
• 1 Lime (juice)
• 200 ml coconut milk
• 1 tbsp Peanut butter
• 1 pinch cumin

Instructions

1. 1.

   Cook the rice according to package instructions, adding a pinch of cumin to the cooking water. Peel and dice or chop the onion and garlic.

2. 2.

   Heat the oil in a large pot. Briefly sauté the onion and garlic while stirring constantly. Add the brussels sprouts and chestnuts. Pour in the broth. Stir in the curry paste, lime leaves, and turmeric. Simmer covered over low heat for about 15 minutes.

3. 3.

   Season the curry with lime juice, coconut milk, and peanut butter, then taste and add salt as needed. Serve over rice.