Green (and red) green curry

We got the idea of brussels sprouts in a curry from the Fojol Brothers Volathai food truck here in DC, which offers a "Green Green Curry" with brussels sprouts, green peppers, and other greens. We made our own twist on this, with red peppers for a slightly different color palette.

Ingredients

• 1.5 tbsp green curry paste (we used Thai Kitchen® brand)
• 1 yellow onion, chopped
• 1 red or green pepper, chopped
• Several shiitake mushrooms, sliced thinly
• 1 tsp brown sugar
• 1 can coconut milk
• Juice of 1/2 lime
• About 10 large brussels sprouts or 13-15 small, halved
• 1/2 cup frozen corn kernals
• Salt, to taste
• 1/2 cup vegetable broth (optional)

Directions

In a large pan or saucepan, heat some oil and sautee the chopped onions for about 5 minutes. Add the curry paste to the onions, and throw in peppers and mushrooms. Stir until everything is coated in the curry paste, and the peppers are slightly soft. Add the brown sugar and lime juice, and stir again to mix. Pour in the can of coconut milk, stir, and let everything simmer. Meanwhile, blanche the brussels sprouts in a pot of water for about 10 minutes, then add them to the curry. Throw in the corn kernels. Let everything cook down for 5-10 minutes, and then taste the curry. Add salt if needed. If it's too sweet, add the vegetable broth, and try it again. Ours was a bit sweet, but we used slightly more brown sugar (thus the reduction in this recipe...) so we added some, and it tasted perfect after that.

Serve over rice and enjoy!