Thai Green Curried Sausages
Here’s a twist on the traditional Curried Sausages we all know and love. The Thai Green Curry paste gives the dish a sweeter, fresher flavour.
It’s quite spicy but you can tone it down by decreasing the amount of Green Curry Paste used. I recommend using Coconut Cream rather then Coconut Milk to give it a creamy texture and flavour.
Thai Green Curried Sausages is a One Pot Wonder which saves on the washing up.
Thai Green Curried Sausages
Ingredients
- 6 Long Sausages
- 1/2 Red Onion diced finely
- 1/2 Small Green Capsicum deseeded and diced in 5 mm cubes
- 1 400ml can Coconut Cream full fat not lite
- 1 50g Green Curry Paste I used a 50g sachet of Mae Ploy brand Green Curry Paste
- 1/2 tsp Sugar
- 1 handful Baby Spinach Leaves be generous as they will wilt down
- 1 sachet Microwaveable Rice
Instructions
- On a BBQ, or in a large frying pan over a medium heat, cook the sausages until they are just cooked through. Then remove, cut diagonally into chunks and set aside.
- Over a medium heat in the same pan add 1 tablespoon of Olive Oil, add the onions and diced capsicum and cook until soft.
- Add the Green Curry Paste and 1/2 cup of the coconut cream. Stir until fragrant. Gradually add the rest of the Coconut Cream gradually, stirring constantly to combine. Add the sugar and stir in well. Then turn the heat down to low.
- If serving with rice add 1 tsp of olive oil to a second fry pan then add the contents of the microwavable rice. Stir constantly to heat through (it's already cooked).
- When the rice is warm remove the pan from the heat. Go back to the pan with the green curry mix and add in the generous handful of baby cos leaves.
- Serve immediately. Keep any leftovers for tomorrows lunch.