Chilli Brussels Sprouts with Cashew Nuts

Recipe By Louis Tikaram, Farm to Fork


  • 4 tablespoons Squeaky Gate extra virgin olive oil
  • 2 cloves crushed garlic
  • ½ onion, sliced
  • 500gr brussels sprouts, halved
  • 2 teaspoons fish sauce
  • 2 teaspoons Coles oyster sauce
  • ¼ cup roasted Coles cashew nuts
  • 1 tablespoon chilli paste with soy bean oil
  • 1 cup Thai basil leaves


  • Heat a large fry pan over high for a few minutes.
  • Add the oil to coat the bottom of the pan, then add garlic and onion and stir until fragrant, about 15 seconds. Add brussels sprouts and stir to coat with oil. Spread in an even layer, carefully add oyster & fish sauce along with a splash of water, give it a good toss and cover with a lid.
  • Cook without stirring until the water has almost completely evaporated, 2 to 4 minutes.
  • Uncover, sprinkle with cashew nuts and Thai basil, and stir for 1 minute.
  • Serve up with some steamed rice or by itself as a snack