Thai Red Curry Snags

Print

Thai Red Curry Snags

Yield 4

Author Lucy Tweed

Cook time

40 Min

Total time

40 Min

Ingredients

• 600g sausages
• 2 tbsp vegetable oil
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1 tbsp ginger, minced
• 2 tbsp Thai red curry paste
• 400ml coconut milk
• 1 cup chicken stock
• 300g pumpkin, peeled and thinly sliced
• 1 red capsicum, sliced
• 100g green beans, trimmed
• 100g sugar snap peas, trimmed
• 1 zucchini, sliced
• 2 tbsp fish sauce
• 1 tbsp brown sugar
• Juice of 1 lime
• Fresh coriander, chopped
• Fresh basil, chopped
• 1 red chilli, finely sliced
• Steamed rice, to serve
• Salt, for seasoning

Instructions

1. In a large pan, heat 1 tbsp of the vegetable oil over medium heat. Add the sausages and cook until browned but not fully cooked through. Remove from the pan and set aside. Once cool enough to handle, slice the sausages into bite-sized pieces.
2. In the same pan, add the remaining vegetable oil and sauté the onion until softened. Add the garlic and ginger, cooking for another minute until fragrant. Stir in the Thai red curry paste and cook for 1-2 minutes until the paste darkens slightly.
3. Pour in the coconut milk and chicken stock, stirring to combine. Bring to a simmer, then add the sliced pumpkin. Cook for about 10 minutes until the pumpkin begins to soften.
4. Add the red capsicum, green beans, sugar snap peas, and zucchini. Stir in the fish sauce, brown sugar, and lime juice. Simmer for another 5-7 minutes until the vegetables are tender but still vibrant.
5. Return the sliced sausages to the pan, stirring to coat with the curry sauce. Allow them to poach and finish cooking in the curry for another 5-7 minutes. Season with salt if needed.
6. Garnish with fresh coriander, basil, and finely sliced chilli. Serve with steamed rice.

Nutrition Facts

Calories

850

Fat

69 g

Sat. Fat

33 g

Carbs

31 g

Fiber

4 g

Net carbs

27 g

Sugar

13 g

Protein

31 g

Sodium

1771 mg

Cholesterol

110 mg

This information is a guide only, and can vary due to a number of factors including precision of measurements, brands, ingredient freshness, or the source of nutrition data.

TIPS N TRICKS

Add more or less Thai red curry paste to suit your taste for spiciness.

Feel free to swap the green vegetables with others like broccoli, spinach, or bok choy.

If you're not a fan of pumpkin, sweet potato or butternut squash can be great substitutes.