I was in the mood for Thai food…but also nice thick linguine…but also Brussels Sprouts. I was thinking about just compromising and making three different, or maybe two different dishes. Until I had the thought that no, I could combine all three! I present to you Yellow Curry Noodles with Brussels Sprouts.

All the creaminess of a curry dripping off of an al dente linguine with crispy brussels sprouts that bring their own paprika punch.

I started with washing and chopping the Brussels Sprouts, removing the outer leaves, halving the small ones and quartering the larger ones.

These Yellow Curry Noodles with Brussels Sprouts are the perfect combination of:

• Creamy
• Crisp
• Tangy
• Warming

Then on goes the olive oil, paprika, sea salt, and black pepper. Aluminum foil on the baking sheet makes for super easy cleanup after they are done baking! Don’t forget that leaving some of the leaves of the Brussels Sprout loose on the baking sheet so you get little Brussels Sprout Chips! Crunchy perfection. Like kale chips, but better.

For the curry, just incorporate the yellow curry paste with a can of light coconut milk over heat to achieve the perfect velvety curry to dress the noodles.

If a mild yellow curry doesn’t suit your need for spice, just add some cayenne pepper.

Did I mention this whole recipe is incidentally vegan? Well believe it, this hearty, warming meal is bound to satisfy your whole family.

This brings us to the recipe! Here’s how to make Yellow Curry Noodles with Brussels Sprouts.

Yellow Curry Noodles with Brussels Sprouts

Prep time: 15 min. Cook time: 30 min. Total time: 45 min.

Serves 4.

For the Brussels Sprouts

• 1 lb of Brussels Sprouts
• 2 Tbsp Paprika
• 1 Tbsp Extra Virgin Olive Oil
• Black Pepper
• Sea Salt

For the Pasta

• 16 oz Dry Linguine

For the Curry

• Yellow Curry Paste (I used this one)
• 1 Can of Light Coconut Milk

Directions:

1. Preheat the oven to 350 degrees Fahrenheit.
2. While the oven preheats, prepare the Brussels Sprouts. First, wash and dry the Brussels Sprouts, then half or quarter them depending on size, taking care to remove the leaves that look older or dirty. Put the halved pieces in a bowl and add the olive oil, paprika, black pepper, and sea salt. Stir until well coated then transfer to an aluminum foil-lined baking sheet and spread so there is no overlapping. Bake in the oven for 18-25 minutes until they look crispy.
3. In a pot, combine the can of light coconut milk and yellow curry paste over medium heat until well combined and heated through. Pull off of the heat and transfer to a bowl.
4. Bring a pot of water to a rolling boil and add linguine. Cook for 7-9 minutes until pasta is al dente, stirring occasionally.
5. Drain pasta and transfer back to the pot. Add the curry, allowing the pasta to soak it up as you stir it in. Add the cooked Brussels Sprouts.
6. Plate and Enjoy.