Thai-style Sausage Stir-fry
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | Thai | Walls | 4 | Servings |
INGREDIENTS
| 1 | T | Olive oil |
| 8 | Thomas Walls Sausages | |
| 2 | T | Peanut oil |
| 1 | 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 | Carrots, cut into | |
| matchsticks | ||
| 2 | Red chillies, cored | |
| deseeded and | ||
| cut into thin | ||
| strips | ||
| 1 | Aubergine, cut into large | |
| chunks | ||
| 175 | g | French beans, trimmed and |
| blanched 6oz | ||
| 2 | T | Red curry paste |
| 150 | Coconut milk, 1/4pt | |
| Pared rind and juice of 1 | ||
| lime | ||
| Lime wedges |
INSTRUCTIONS
Heat the olive oil in a pan and cook the sausages for 10 mins, turning occasionally until golden. 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. Add the aubergine, French beans and curry paste and cook for 1 min. 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. 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. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 396
Calories From Fat: 114
Total Fat: 12.9g
Cholesterol: 1.4mg
Sodium: 332.8mg
Potassium: 1030.1mg
Carbohydrates: 62.9g
Fiber: 14.9g
Sugar: 20.4g
Protein: 13.2g