I don't remember how this originally happened, but I decided that Brussels sprouts and green curry were a match made in heaven. I've made this a few times now and they work together surprisingly well, especially with cubed tempeh.
The Brussels sprouts take the longest to cook, so I just simmered them until the sprouts were cooked through. What Breezy said about the tempeh. In the two stores I shop, it is with the tofu or with the refrigerated meat analogs.