THAI YELLOW CURRY WITH BEEF SAUSAGE

SERVES 4

PREPARATION TIME: 10 MINUTES

COOKING TIME: 25 MINUTES

1½ cups jasmine rice

2 tsp vegetable oil

500g packet beef with garlic and parsley sausages

2 tbsp Thai yellow curry paste

400ml can coconut milk

3 cups (300g) frozen Thai style stirfry vegetables

⅓ cup fresh coriander leaves

METHOD

1. Rinse rice well under cold running water. Place rice and 1½ 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.

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.

3. Drain oil from pan leaving 1 tsp oil. Reduce heat to medium. Add curry paste. Cook, stirring, for 1 minute or until fragrant. Add coconut milk. Bring to a simmer.

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.

Note: Chicken sausages and red curry paste are both adequate substitutes.