Thai-style sausage stir-fry
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Olive oil |
| 8 | Thomas Walls Sausages | |
| 2 | tablespoons | Peanut oil |
| 1 | bunch | Spring onions; very thickly sliced |
| ; diagonally | ||
| 2 | Cm; (1in) piece fresh | |
| ; root ginger, cut | ||
| ; into matchsticks | ||
| 1 | Piece lemon grass; cut into | |
| ; matchsticks | ||
| 2 | Shallots; chopped | |
| 3 | mediums | Carrots; cut into |
| ; matchsticks | ||
| 2 | Red chillies; cored, deseeded and | |
| ; cut into thin | ||
| ; strips | ||
| 1 | large | Aubergine; cut into large |
| ; chunks | ||
| 175 | grams | French beans; trimmed and |
| ; blanched (6oz) | ||
| 2 | tablespoons | Red curry paste |
| 150 | millilitres | Coconut milk; (1/4pt) |
| Pared rind and juice of 1 lime | ||
| Lime wedges | ||
Directions
TO GARNISH
1. Heat the olive oil in a pan and cook the sausages for 10 mins, turning occasionally until golden.
2. Meanwhile heat the peanut oil in a wok or large frying pan until smoking. Add the spring onions, ginger, lemon grass, shallots, carrots and chillies and stir-fry for 2 mins.
3. Add the aubergine, French beans and curry paste and cook for 1 min.
4. Stir in the coconut milk, lime rind and juice and stir-fry for 5 mins, until vegetables are tender and liquid is reduced and thickened. Remove the sausages from the pan and cut into chunks.
5. Divide the stir-fry between warmed serving plates and top with sausages.
Garnish with wedges of lime.
Cooks Tips For extra flavour stir 45ml (3tbsp) of freshly chopped coriander into the stir-fry just before serving.
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