Total Time: 60 minutes
Ingredients for the curry paste:
2 garlic cloves
2 inch piece ginger
1 red onion, chopped in quarters
2 sticks lemon grass
Juice from 2 kaffir limes (can sub regular lime)
1/4 cup Thai basil
5 kaffir lime leaves
1-2 green chilies
A bunch of cilantro
2 green bell peppers, seeded and chopped
1 tbsp fish sauce
1/2 tsp cumin seeds
1/4 tsp sea salt
1/2 tsp coriander seeds
1/2 tsp mustard seeds
Pepper, to taste
1 can coconut milk
1 tbsp coconut oil
1 tsp avocado or olive oil
1 zucchini, chopped into coins
1 red pepper, chopped into thin strips
2 heads of bok choy, slivered
1 package of Stapleton Sausage lamb curry sausages
Toppings: cilantro, green onion, chilli flakes
Coconut rice ingredients:
1 cup white jasmine or basmati rice (previously soaked for 8 hours or overnight)
1 can coconut milk
Sea salt, to taste
Prepare the coconut rice first. Rinse the soaked rice well, then add the rice to a pot with 1 can of coconut milk and a dash of sea salt. Bring the mixture to a boil, then reduce to low and allow to cook until all of the liquid has been absorbed. It should take about 10 - 15 minutes max.
Then add all of the green curry paste ingredients into a high speed blender, blend until smooth.
Heat up a large pan on medium high heat, then add 1 tbsp coconut oil.
Transfer the curry paste from the blender to the pan, then add 1 can of full fat coconut milk.
Bring the mixture to a boil, cook on high for 2-3 minutes. Then reduce to low heat (the longer you let it cook, the more flavourful it will get).
Then add in the zucchini, bok choy, and red bell pepper. Cook until the veggies are soft.
In the meantime, heat up another pan on medium low heat. Then add in 1 tsp of neutral oil. Add the sausages to the pan, allow them to cook for 25 - 30 minutes, flipping them periodically.
When the sausages and vegetables are done, serve with coconut rice & top with chilli flakes, green onion, and cilantro.
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