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ThermoGourmand

Creamy Coconut Curried Sausages

Malay inspired flavours in a freezer staple.
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Servings: 4 serves
Course: Main Meal
Cuisine: Malay Inspired
Ingredients Method Notes

Ingredients
  

  • 600 g beef sausages
  • 1 onion in eighths
  • 1 carrot in chunks
  • 3 sticks celery in chunks
  • 20 g oil
  • 1 Tbsp curry powder Malay if you have it
  • 1 banana diced
  • 300 g water
  • 25 g meat stock paste or vegetable stock paste
  • 90 g mango chutney or regular fruit chutney
  • 20 g tomato sauce
  • 20 g tomato paste
  • 150 g coconut cream (freeze remainder in ice cubes)
  • 60 g frozen peas
  • 60 g frozen corn
  • 100 g frozen sliced beans

Method
 

  1. Place sausages in a small baking dish and bake for 30 minutes on 180C. Or bake in the air fryer for 20 minutes at 180.
  2. Meanwhile, prepare sauce in the ThermoCook.
  3. Insert multi-function blade. Add onion, carrot and celery to bowl and chop
    6 sec/speed 6.
    .
  4. Remove multi-function blade (use the opposite end of the whisk) and add butterfly whisk. Add oil and curry powder and sauté
    100 degrees/5 min/speed 1.
    .
  5. Once sausages are cooked and cool enough to handle, chop into bite-sized pieces and set aside.
  6. Add remaining ingredients, except frozen vegetables and cook
    100 degrees/18 min/speed 1.
    .
  7. Weigh in frozen peas, corn and beans and cook 100 degrees/5 min/speed 1.
  8. Test for seasoning. Thicken with a cornflour slurry if necessary, cooking a further 3 minutes at 90 degrees, speed 1.
  9. Serve with Basmati Rice.

Notes

If preferred, steam the sausages above the sauce in the steamer base and tray.
Once curry is cooked, place into a large bowl, cover and keep warm.
Don't bother rinsing the bowl, pop the basket into the bowl and measure in the amount of rice you wish to cook. Remove the basket and rinse the rice until the water runs clear. Add 2L of water to the bowl and insert the basket. Cook on 100/speed 3 for around 17 minutes.