Update my dinner status, I'm making this tonight.
Servings: 4 servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 8 Thomas Walls Sausages
- 1 bn Spring onions; very thickly
- ; diagonally
- 2 Cm; (1in) piece fresh
- ; root ginger, cut
- ; into matchsticks
- 1 Piece lemon grass; cut into
- ; matchsticks
- 2 Shallots; chopped
- 3 md Carrots; cut into
- ; matchsticks
- 2 Red chillies; cored,
- ; cut into thin
- ; strips
- 1 lg Aubergine; cut into large
- ; chunks
- 175 g French beans; trimmed and
- ; blanched (6oz)
- 2 tb Red curry paste
- 150 ml Coconut milk; (1/4pt)
- Pared rind and juice of 1
TO GARNISH
Preparation
1. Heat the olive oil in a pan and cook the sausages for 10 mins, turning occasionally until golden. 2. Meanwhile heat the peanut oil in a wok or large frying pan until smoking. Add the spring onions, ginger, lemon grass, shallots, carrots and chillies and stir-fry for 2 mins. 3. Add the aubergine, French beans and curry paste and cook for 1 min. 4. Stir in the coconut milk, lime rind and juice and stir-fry for 5 mins, until vegetables are tender and liquid is reduced and thickened. Remove the sausages from the pan and cut into chunks. 5. Divide the stir-fry between warmed serving plates and top with sausages. Garnish with wedges of lime. Cooks Tips For extra flavour stir 45ml (3tbsp) of freshly chopped coriander into the stir-fry just before serving. Converted by MC_Buster. Converted by MM_Buster v2.0l.
