I really like combining flavors, especially Asian and Italian. I don’t have a photo of this Thai Italian Sausage Green Curry, but you’ll have to trust me, it’s excellent. Every time I eat it I tell my wife it’s my favorite thing ever.
I also have to preface this by saying that when I cook, I cook big. I usually make one huge thing on a weekend that will last four to five days and then one smaller dish during the week that will last for two. So be warned, the recipe below is for a gigantic load. Let’s all get ripped eating this together.
1 lb hot Italian sausage AND 1 lb sweet Italian sausage, removed from casing and pulled into chunks
700g eggplant (one large), cubed to ~3/4 inches
650g sweet potato (two large or three medium), cubed to ~3/4 inches
600g zucchini (a few medium), cubed same as above
1 large Vidalia onion, rough chopped
1 large red bell pepper, large diced (preferably organic cause the non-organic version is heavily sprayed)
180g or so carrots, sliced ~1/2 inch thick
1 large can (28oz or 790g) diced tomatoes (I prefer the Muir Glen organic variety)
2 cans lite coconut milk
1 cup unsalted chicken stock
2-3 Tbsp honey
1/4 cup arrowroot flour (you can use corn starch, but I’m not really into grains so much)
2 or so stalks of lemongrass, split and cut into 4 or 5 inch-long pieces
3-4 kaffir lime leaves (can be found in any good grocery)
1.5 or 2 Tbsp ground coriander
1-inch chunk of fresh ginger, minced
3-4 cloves garlic, smashed
2 Tbsp Thai basil
2 Tbsp sweet Italian basil
2 Tbsp oregano
2 Tbsp Thai green chili paste
2 Tbsp Sriracha (or to taste)
1 Tbsp chili flakes (or to taste)
- Brown sausage chunks in an 8qt stock pot.
- Once sausage is browned, remove from pot and add onions to remaining pork fat. Cook until lightly browned.
- Add garlic, both basils, ginger, coriander, oregano, chili paste, Sriracha, chili flakes. Sautee for a few minutes over low heat to release oils from everything. Don’t burn it!
- Put sausage back in pot. Add both cans of lite coconut milk, chicken stock and can of diced tomatoes. Also add kaffir leaves and lemongrass. Increase heat, cover, and let mixture come to a simmer.
- Once simmering, add eggplant and honey and simmer covered for 30 minutes. The eggplant should get really velvety and soft.
- Add carrots and sweet potato. Wait 10 minutes and add zucchini
- When sweet potatoes are tender, mix arrowroot flour with a little water or chicken stock to form slurry. Stir into pot and cook on low heat for another minute or so. Do NOT boil. It will destroy arrowroot’s thickening properties.
- Make sure to remove kaffir and lemongrass before eating, unless you actually like eating leaves and sticks :).
This can be eaten as-is, or served over rice, spaghetti squash, kabocha squash, rice pasta, or even regular pasta (I ain’t into wheat, but you do you, not me).
One serving is ~2.3 cups. ~420 calories, 15g protein, 20g fat, 35g carbs