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.
Ingredients:
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.
Directions:
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.
Copyright: All recipes, content, and images (unless otherwise stated) are the sole property of Curry and Comfort. Please do not use without prior written consent. Unauthorized reproduction is strictly prohibited.
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.
Directions:
Note: If you do not have sausage, you can also substitute any ground lean meat.
Add your coconut milk, fish sauce and cleaned basil leaves next. Add a little water if needed. 
Serves 6 people. Enjoy.
Copyright: All recipes, content, and images (unless otherwise stated) are the sole property of Curry and Comfort. Please do not use without prior written consent. Unauthorized reproduction is strictly prohibited.
Post Title
→Thai Sausage Curry with Basil and Coconut Milk
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