Ingredients
| 2 tablespoons sunflower oil | |
| 2 onions, cut into wedges | |
| 2 tablespoons tomato paste | |
| 1-2 teaspoons chilli flakes | |
| 2 tablespoons Vietnamese curry paste | |
| 8 small potatoes, scrubbed and halved | |
| 3 carrots, peeled, cut in 2cm lengths | |
| 2 long pieces lemongrass, bruised with the side of a knife | |
| 5 kaffir lime leaves | |
| 1 tablespoon palm sugar | |
| 1 x 400g can coconut milk | |
| 2 cups chicken stock | |
| 500-600g chicken sausages | |
| 2 tablespoons fish sauce | |
| 1 cup fresh herbs, any mixture of coriander, mint, Thai basil, Vietnamese mint rice or baguette to serve |
A twist on the old family favourite of sausage curry. We used to love the very basic combination of sliced sausage browned with curry powder and simmered with a few veggies. This version uses chicken sausages in a fragrant Vietnamese-style curry. If you can’t find Vietnamese curry paste, use Thai yellow or red curry paste and omit the chilli.
Instructions
| 1. | Heat the oil in a heavy-based, large saucepan over a medium heat, add the onions, sprinkle with salt and cook for 5 minutes then stir in the tomato paste and cook for 3 minutes. |
| 2. | Stir in the chilli flakes and curry paste and cook for 2 minutes. |
| 3. | Stir in the potatoes, carrots, lemongrass, kaffir lime leaves, sugar, coconut milk and stock and bring to a simmer. |
| 4. | Simmer for 20 minutes. |
| 5. | Heat a frying pan and brown the sausages. |
| 6. | If the sausages are big cut them into thirds, if they are small, cut in half and then add to the curry and simmer for another 20 minutes. |
| 7. | Season the curry with the fish sauce. |
| 8. | Divide the curry between bowls and top with the herbs. |
| 9. | Serve with rice or baguette. |
Recipes & Food Styling Fiona Smith / Photography Aaron McLean / Styling Fiona Lascelles
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