Tim’s Curried Sausages

Serves 4

Time 50 minutes

Ingredients

1 tbsp olive oil

8 beef sausages

1 large brown onion, peeled and cut into wedges

1 large carrot, peeled and thinly sliced

3 cloves garlic, chopped

⅓ cup panang paste

1 cup coconut cream

1 cup chicken stock

2 tbsp fruit chutney

Salt and pepper to taste

1 cup frozen peas

Coriander leaves, to garnish

Serve with rice or mashed potato

Method

Heat the oil in a large frying pan or casserole dish over medium-high heat. Add the sausages and cook, turning, for 5 minutes until browned. Remove the sausages to a plate and cut into 3 cm pieces.

Add the onion and carrot to the frying pan and cook for 3-4 minutes, stirring. Add the garlic and cook for another minute, then add the panang paste. Cook for one minute until fragrant. Add the coconut cream, chicken stock and fruit chutney, then stir to combine. Add the chopped sausages back into the curry sauce, cover and simmer, stirring occasionally, for 10 minutes or until the sauce has thickened.

Add the peas and cook for another 2 minutes. Serve with rice or mashed potatoes and garnish with coriander.