I thought I would jazz up the old faithful curried sausages a bit. I treated this as a fusion type dish, I used the standard vegies that you would normally put in a curried sausage dish, but added the flavours of a red curry. I serve this with rice to mop up the sauce, but you could also use mashed potato if you wanted to really mix things up. Try making this the day before you need it, to give the flavours time to develop. It also makes it a really good cook ahead meal, you can do it in the one pot on Sunday, let it cool, put it in the fridge, then reheat it on Monday night for an easy dinner.
1 tsp olive oil;
12 gluten free thin beef sausages, cut into lengths of about 2cm each;
1 brown onion, wedged;
1 large carrot, peeled and cut on the slant;
3 stalks celery, sliced finely;
1 tbs red curry paste;
1 420g can coconut milk;
1 tsp gluten free soy sauce;
1 tsp sugar;
1 tsp lime juice;
1 tsp minced ginger;
1 tsp minced lemongrass.
Heat the oil in a large, heavy based flame proof casserole dish (such as a cast iron pot) over a medium heat, and brown the sausages, together with the vegetables. Add the curry paste, and other flavourings, then mix through the coconut milk. Simmer until sausages cooked through (about 20 minutes or so). Either eat straightaway, or refridgerate and enjoy as an easy meal the following day.