Feed Your Family The Cookbook

Sausage curry

A cheap and filling midweek dish

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Yields4 Servings
Prep Time5 minsCook Time25 minsTotal Time30 mins

 8 Chicken sausages sliced
 1 Onion chopped
 1 Pepper sliced
 2 Garlic cloves chopped
 1 tbsp Oil
 ¼ tsp Red Thai curry paste
 1 tbsp Curry powder
 1 tsp Peanut butter (optional)
 500 ml Water/chicken stock boiled
 1 tsp Sugar
 1 Sml bunch of Coriander chopped(optional)
 1 tbsp Cornflour

1

Heat the oil in a large pan

2

Add the onion and peppers and fry for 10 mns

3

Add the garlic and stir for 2 mns then empty into a bowl and set aside

4

Fry the sluced sausages on a medium heat for 10-15 mns then set aside

5

Meanwhile mix the curry paste,powder and cornflour together with a drop of boiling water and stir into a smooth paste

6

Add the hot water to the pan,stir in the paste till it thickens into a sauce

7

Add the sausages and vegetables and simmer for 5 mns

8

Stir in the sugar,peanut butter and coriander

9

Serve with any rice of your choosing

10

Makes a great topping for a baked potato or even mash

Ingredients

 8 Chicken sausages sliced
 1 Onion chopped
 1 Pepper sliced
 2 Garlic cloves chopped
 1 tbsp Oil
 ¼ tsp Red Thai curry paste
 1 tbsp Curry powder
 1 tsp Peanut butter (optional)
 500 ml Water/chicken stock boiled
 1 tsp Sugar
 1 Sml bunch of Coriander chopped(optional)
 1 tbsp Cornflour

Directions

1

Heat the oil in a large pan

2

Add the onion and peppers and fry for 10 mns

3

Add the garlic and stir for 2 mns then empty into a bowl and set aside

4

Fry the sluced sausages on a medium heat for 10-15 mns then set aside

5

Meanwhile mix the curry paste,powder and cornflour together with a drop of boiling water and stir into a smooth paste

6

Add the hot water to the pan,stir in the paste till it thickens into a sauce

7

Add the sausages and vegetables and simmer for 5 mns

8

Stir in the sugar,peanut butter and coriander

9

Serve with any rice of your choosing

10

Makes a great topping for a baked potato or even mash

Sausage curry

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