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How to make Thai yellow curry with beef sausage

Yield = 4
Prep time: 0:10
Cook time: 0:25
Total time: 0:35

Ingredients

  • 1 1/2 cups jasmine rice
  • 2 teaspoons vegetable oil
  • 500g packet beef with garlic and parsley sausages
  • 2 tablespoons Thai yellow curry paste
  • 400ml can coconut milk
  • 3 cups (300g) frozen Thai style stir-fry vegetables
  • 1/3 cup fresh coriander leaves

Method

  • Step 1 Rinse rice well under cold running water. Place rice and 1 1/2 cups cold water in a large saucepan. Cover. Bring to the boil over high heat. Reduce heat to medium-low. Simmer, partially covered, for 12 to 15 minutes or until liquid is absorbed. Remove from heat. Stand for 5 minutes. Season with salt and pepper. Fluff rice with a fork to separate grains.
  • Step 2 Meanwhile, heat oil in large, deep frying pan over medium- high heat. Cook sausages, turning, for 8 to 10 minutes or until browned and just cooked through. Transfer to a board. Thickly slice.
  • Step 3 Drain oil from pan leaving 1 teaspoon oil. Reduce heat to medium. Add curry paste. Cook, stirring, for 1 minute or until fragrant. Add coconut milk. Bring to a simmer.
  • Step 4 Return sausages to pan. Add vegetables. Simmer for a further 3 to 4 minutes or until heated through. Serve curry spooned over rice and topped with coriander leaves.