ELEPHANT HOUSE   KREST 

Green Sausage Curry

Green Sausage Curry

Ingredients

Canola oil cooking spray/ cooking oil
500g chicken sausages
1 large brown onion, chopped
2 garlic cloves, crushed
4cm piece fresh ginger, peeled, finely grated
2 tablespoons green curry paste
375ml can coconut milk
1 bunch choy sum or pak choy, cut into 6cm lengths
225g can sliced bamboo shoots or lotus root, drained
2 teaspoons cornflour
Fresh coriander leaves and steamed jasmine rice, to serve

 
Method

Spray a heavy-based saucepan with oil. Heat over medium-high heat. Cook sausages, turning, for 5 to 7 minutes or until browned and almost cooked through. Transfer to a plate. Thickly slice.

Add onion, garlic and ginger to pan. Cook, stirring, for 5 minutes or until onion has softened. Add curry paste. Cook, stirring, for 1 minute or until fragrant. Add sausage, milk, choy sum and bamboo shoots. Bring to the boil. Reduce heat to low. Simmer for 2 to 3 minutes or until sausage is cooked through.

Combine cornflour and 1 tablespoon cold water in a jug. Add to pan. Cook, stirring, for 3 to 4 minutes or until thickened. Top with coriander. Serve with rice.