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Thai chicken sausage curry
Thai chicken sausage curry
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
A delicious and diverse twist on a quick weeknight meal.
Ingredients:
  • Canola oil cooking spray
  • 500g lean chicken sausages
  • 1 large brown onion, chopped
  • 2 garlic cloves, crushed
  • 4cm piece fresh ginger, peeled, finely grated
  • 56.00 gm green curry paste
  • 375ml can coconut-flavoured light evaporated milk
  • 1 bunch choy sum, cut into 6cm lengths
  • 225g can sliced bamboo shoots, drained
  • 5.00 gm cornflour
  • Fresh coriander leaves, to serve
  • Jasmine rice, to serve
Instructions:
  • Coat a sturdy saucepan with oil and heat over medium-high heat. Sear sausages for 5 to 7 minutes until golden brown and almost cooked through. Transfer to a plate and slice thickly.
  • Sauté onion, garlic, and ginger in a pan for 5 minutes until onion softens. Stir in curry paste and cook for 1 minute until fragrant. Add sausage, milk, choy sum, and bamboo shoots. Bring to a boil, then simmer on low heat for 2 to 3 minutes until sausage is cooked through.
  • In a jug, mix cornflour with 1 tablespoon of cold water. Pour into pan and stir constantly for 3 to 4 minutes until thickened. Garnish with fresh coriander and serve alongside rice.

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