Wednesday, September 14, 2011

Thai Sausage Curry with Basil and Coconut Milk

This dish actually came about because I was at a loss on what to cook for dinner the other night.  I had some hot Italian sausage in the fridge, lots of vegetables and my favorite Thai ingredients.  So I decided to make this Sausage Thai Curry with Thai Basil and Coconut Milk to eat over brown rice.  The dish came together so quickly and was a hit with my family.  Now I will keep this dish as a go-to dish for a quick meal that is full of flavor.

1 1/2 pounds of sausage.  (Take out of casing and crumble)
1 medium onion chopped
3 cloves of garlic minced
2 inches of ginger root minced
8 oz of bamboo shoots
8oz of water chestnuts
15oz can of baby corn
some carrots
some sliced mushrooms

some sliced red chilis or bell peppers
large handful of Thai Basil
1/2 tsp of turmeric
1tsp of red chili flakes (or to taste)
8oz of coconut milk
1tsp of brown sugar
water as needed
1/4 cup of fish sauce (or to taste)

 Note:  All vegetables and canned Chinese vegetables are optional.  You can substitute any of your favorite stir fry vegetables to the dish. 


Add 1 Tbs of canola oil in a large pan and brown your crumbled sausage.  I recommend hot Italian sausage or Bratwurst (pick a sausage that does not render out too much oil.  You don't want the dish greasy).

Note:  If you do not have sausage, you can also substitute any ground lean meat.

Then add your fresh vegetables and saute for a few minutes.

Next add your canned water chestnuts, baby corn and bamboo shoots and saute.

Now add your ground or powdered spices and saute a few minutes.

Add your coconut milk, fish sauce and cleaned basil leaves next.  Add a little water if needed.

Simmer until all vegetables are cooked to your desired tenderness.  Taste for seasoning and serve with rice.

Serves 6 people.  Enjoy.

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