Monday, September 13, 2010

Pork Chipolata Recipe

Sweet Potato Harvest Photographic Print



Red Curry Sausages

2 tablespoons vegetable or peanut oil
12 pork chipolatas
1 small brown onion, halved, thinly sliced
1/3 cup bought red curry paste
400ml can coconut milk
350g kumara, cut into 2cm pieces
150g beans, trimmed, halved crosswise
coriander leaves and steamed jasmine rice, to serve

Heat half the oil in a large frying pan over moderate heat. Add chipolatas: cook and turn for 5-8 minutes or until browned and cooked. Remove sausages from pan; slice thickly diagonally.

Add remining oil to pan. Add onion; cook and stir for 3 minutes or until soft. Add curry paste; cook and stir for 1 minute or until fragrant.

Stir in coconut milk, 1/2 cup water and kumara. Simmer, covered, for 8-10 minutes or until kumara is just tender. Return sausages to pan with beans; cook for 5 mnutes or until beans are tender. Spoon into serving bowls; sprinkle with coriander. Serve with rice.

From: recipes+ magazine July 2010

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