Fatty Cue Brussels Sprouts

• 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
• Kosher salt
• 1/4 cup chicken broth
• 1 tablespoon maple syrup

1. Combine one of the chilies with the garlic and shallots in a food processor and puree, or use a mortar and pestle.
2. Fry bacon in a large saute pan over medium heat until most of the fat is rendered, about 5 minutes.
3. Add coriander seeds and stir until fragrant.
4. Transfer bacon to paper towels using a slotted spoon.
5. Add brussels sprouts to the pan, cut sides down, and cook over medium heat until golden brown on the undersides, about 5 minutes.
6. Season with salt and transfer to paper towels.
7. Add garlic-shallot paste and cook over low heat until fragrant, about one minute.
8. Return brussels sprouts to pan and cook, stirring, 1 to 2 minutes.
9. Add chicken broth and bring to a simmer.
10. Cover, reduce heat to low, and simmer until sprouts are mostly tender, about 5 minutes.
11. Uncover and reduce broth to the consistency of a glaze.
12. Thinly slice the remaining chili.
13. Remove pan from heat and stir in the syrup, bacon and sliced chilies.
14. Sprinkle with salt.

bird chilies, garlic, shallots, bacon, coriander seeds, brussels sprouts, kosher salt, chicken broth, maple syrup

Taken from cooking.nytimes.com/recipes/1013346 (may not work)