THAI YELLOW CURRY WITH BEEF SAUSAGE

SERVES 4 // PREP 10 MINS // COOK 25 MINS 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. RECIPE Shannon Kennedy, Super Food Ideas PICTURE Guy Bailey