Smoked sausage with karrif lime, spicy chillies and Thai red curry paste. I took a trip to Southeast Asia and thought the explosive flavors of Thailand would taste amazing packed into a casing. They do. This sausage is incredible with green papaya salaad and coconut sauce or as part of a unique take on Pad Thai. This sausage is for those who enjoy the spicier side of Thai cuisine.
Details and Preparation
Broil, BBQ, pan fry or bake 10-12 minutes over medium heat, turning occasionally. After opening package, use within 3 days or freeze.
Thai Style Fried Rice with Coconut Sauce
Thai style Fried Rice with coconut sauce - Serves 4
Fried rice is a great dish to improvise with. The Thai style Red Currywurst will impart tremendous flavor no matter how you make your version. Here’s mine but feel free to add peas, cashews, pineapple, mushrooms etc. Have fun over all!
In a wok or large sauté pan over high heat, add 1T of vegetable oil and brown sausages to crisp up skin. Remove from pan and allow to cool on plate. Cut into 1/4 inch cubes.
Add remaining oil to pan and sauté onion and carrot for 2-3 minutes until slightly brown and not quite soft.
Add scallion and diced sausage and cook 30 seconds more.
Move ingredients to the edge of pan add eggs and stir fry 1 minute.
Add rice, and break up clumps with wooden spoon, and stir fry for 2 minutes. Add soy sauce and lime juice, cook 2 minutes more.
Add fresh cilantro and basil and toss through. Remove from heat.
Serve in bowls, drizzle with coconut sauce and top with additional sliced scallions, cilantro and basil.
In a 1 qt. sauce pan reduce coconut milk over medium high heat until reduced by half (about 20 minutes)