Bring a large pot of water to a gentle boil. Boil the Brussels sprouts 4 to 5 minutes, or until just tender. Meanwhile, place the butter, stock and curry powder in a large skillet. Bring the mixture to a gentle simmer over medium heat. When the Brussels sprouts are cooked, drain well and add to the skillet. Add the almonds and salt and toss to combine. Spoon into a serving dish and serve.

Note: To toast the almonds, place in a single layer in a baking dish. Bake in a 300 degree F oven until lightly toasted, about 12 to 15 minutes.