Thai Red Curry with Ginger Scallion Sausage and Sweet Potatoes

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The bold flavors of red curry and coconut milk and our ginger-scallion sausage combine for a stew that will taste like it’s been simmered for hours.

Serves 4 / Takes about 40 minutes

 1 teaspoon vegetable oil

1 (12-ounce) package The New Food Collective™ Ginger Scallion Sausages, cut into rounds

1½ tablespoons red curry paste

1 (15-ounce) can coconut milk

2 medium sweet potatoes, peeled and cut into chunks

1/3 cup water

2 tablespoons fish sauce

1 (8-ounce) can sliced bamboo shoots, rinsed and drained

1 large bunch mustard greens, coarsely chopped

Juice of ½ lime, plus lime wedges for serving

Rice noodles or rice, for serving

Heat the oil in a deep heavy skillet over moderately high heat. Add the sausages and cook, stirring occasionally, until browned all over, about 8 minutes. Transfer the sausages to a bowl.

Add the red curry paste and half of the coconut milk to the skillet and cook, stirring until paste is dissolved and mixture is simmering. Add the sweet potatoes, cover the skillet and reduce the heat to moderately low. Cook until the sweet potatoes are tender, 10 to 12 minutes.

Add the remaining coconut milk to the skillet, along with the water and fish sauce; stir well to combine. Add the bamboo shoots and mustard greens to the skillet, along with the cooked sausage. Cook, stirring occasionally, until the greens are tender, about 5 minutes. Remove from the heat and stir in the lime juice.

Serve at once with rice noodles or rice and extra lime wedges on the side.