2 Thai bird chilies, stems removed
2 garlic cloves
2 small shallots
4 ounces double-smoked bacon, cut crosswise into thin strips
1 tablespoon coriander seeds, crushed
1 pound brussels sprouts, trimmed and halved
1/4 cup chicken broth
1 tablespoon maple syrup
Combine one of the chilies with the garlic and shallots in a food processor and pur?e, or use a mortar and pestle.
Fry bacon in a large saut? pan over medium heat until most of the fat is rendered, about 5 minutes. Add coriander seeds and stir until fragrant. Transfer bacon to paper towels using a slotted spoon.
Add brussels sprouts to the pan, cut sides down, and cook over medium heat until golden brown on the undersides, about 5 minutes. Season with salt and transfer to paper towels.
Add garlic-shallot paste and cook over low heat until fragrant, about one minute. Return brussels sprouts to pan and cook, stirring, 1 to 2 minutes. Add chicken broth and bring to a simmer. Cover, reduce heat to low, and simmer until sprouts are mostly tender, about 5 minutes. Uncover and reduce broth to the consistency of a glaze. Thinly slice the remaining chili. Remove pan from heat and stir in the syrup, bacon and sliced chilies. Sprinkle with salt.
Yield: 6 servings.