Thai Green Curried Sausages with Noodles

This is full of flavour but very easy.

Thai food is something that we rarely used to eat in our household due to my husband’s previous dislike of anything spicy. However, luckily he has got a bit more adventurous with his tastes in the last couple of years so dishes like this one are now on the menu.

I’ll be the first to admit that I went down the easy route and made this using a Thai green curry paste straight out of a jar. I’m sure you won’t hold that against me.

The flavours and textures within this bowl really were delicious – I loved the creaminess of the sauce combined with the crunch from the cashews. The broccoli, (which we grew in the vegetable patch), also still has a little bit of ‘snap’ to it because of being stir-fried – I like that much more than boiling it.

If you aren’t keen on noodles then this would work equally as well with rice.

Ingredients – serves 4:

  • 450g/16 oz  fresh noodles (I used thin hokkien noodles)
  • 1 tbsp vegetable oil
  • dash sesame oil, optional
  • 680g/24 oz chicken or turkey sausages
  • 2 tbsp Thai green curry paste (from a jar)
  • 1 cup coconut cream
  • 3 spring (green/salad) onions, sliced
  • 1 large red capsicum (bell pepper), thinly sliced
  • 1 head broccoli, divided into florets (or use a bunch of broccolini instead)
  • handful cashew nuts, roughly chopped, to serve


  • Cover the noodles with boiling water and soak according to the packet directions.
  • Meanwhile, add the oil(s) to a large wok over a medium heat. Cook the sausages, turning regularly, until browned all over. Remove from the heat.
  • Place the sausages on a plate and cut into chunks.
  • Put the wok back on the medium heat and add the green curry paste. Cook for a few seconds until fragrant.
  • Add the coconut cream to the wok, then add the chopped sausages and stir to combine. Turn the heat up slightly and cook, stirring often, for about 5 minutes or until the sausages are cooked through.
  • Add the onion, bell pepper and broccoli to the wok and toss to coat in the sauce. Cook for 2 minutes.
  • Drain the noodles and add to the wok. Ensure that all the ingredients are mixed and the noodles are coated with the sauce. Cook for another minute so the noodles pick up the flavour of the sauce.
  • Divide between your serving bowls, topping each with a small amount of chopped cashew nuts.
  • Serve and enjoy!

This entry was posted in Mains and tagged , , , , , , , , , . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s