Jono & Jules do food & wine

We don’t think you can covert sprout haters, but if you do like sprouts, you will love this! Serve with steamed rice.

Wine Suggestion: Albariño is not just great for seafood, its has versatility stamped into its very core and can be used for a good deal of food matching, like this dish here. Tonight’s wine was made by Pazo de Señorans, a distinct favourite in our house. Bone dry but with a lovely creamy core from the 5-6 months on lees.

Brussels Sprouts with Thai Flavours – serves 2-3

• 400ml coconut milk
• 1 tbsp Thai green curry paste, we use the Thai Gold brand
• 1 green chilli, roughly chopped, then pounded in a pestle and mortar
• 175ml chicken stock
• 450g Brussels sprouts, cut in half, blanch in boiling salty water for 2 minutes, then drain in a colander and refresh under cold running water
• 2 kaffir lime leaves, if you use dried ones you need to soak them in some warm water before using
• ½ tbsp palm sugar
• 2 tbsp fish sauce (nam pla)
• 20 Thai basil leaves, regular basil will do if you can’t get Thai
• 1 large red chilli, roughly chopped, then pounded in a pestle and mortar

Heat a wok over a gentle heat. Pour in 110ml of the coconut milk, then add the green curry paste and the green chilli and mix well.

Next, add the stock, the rest of the coconut milk, Brussels sprouts, kaffir lime leaves, palm sugar, fish sauce, half the basil leaves and the red chilli. Stir constantly over a medium heat for about 5 minutes or until the sauce boils and foams up. Reduce the heat and simmer, stirring all the time to avoid splitting, for about 10 minutes. The sprouts should be tender and the sauce slightly thickened.

Add the rest of the basil, season to taste and serve with steamed rice.

(Original recipe from Cook, Grow, Nourish by Darina Allen, Kyle Books, 2017.)