Authentic Thai Yellow Curry Sausage & Vegetables
Authentic Thai Yellow Curry Sausage and Vegetables is an amazing dinner that comes together so easily. Coconut milk, turmeric and brown sugar make the most beautiful sauce for the Italian sausage, cabbage, broccoli and potatoes. This is a dinner that your family will fall in love with immediately.
This dinner will blow your mind. It is one of my family’s all-time favorites. The sweetness from the coconut and brown sugar sauce paired with the saltiness of the sausage is the perfect balance of sweet and salty. Thai Yellow Curry with Sausage and Vegetables is not only budget friendly, but it is very easy to throw together. If you’re looking for a dinner that’s low maintenance while cooking and doesn’t require very much prep work, then this is the dish for you.
As I said, the preparation for this dinner is very minimal. Other than chopping just a few vegetables and keeping an eye on the pan and stirring from time to time, it’s basically hands off. There’s nothing better than having Thai food that comes together quickly and easily. If that sounds like your ideal type of recipe, then definitely give Steak & Asparagus Stir-Fry and Cashew Chicken a try!
This is yet another dinner that’s come to fruition and inspired by the old ball and chain. He loves Thai food and said he was sure I could come up with some kind of coconut milk and curry-inspired dish. I marinated on the idea and I eventually came up with this recipe. One of my favorite things about this dinner is that there is such big flavor and so few spices that go into the skillet. Tonio does have some excellent suggestions for things he wants me to come up with a recipe for. Peanut Chicken with Broccoli was also a Mr. Spice and Sugar Mama inspired creation.
Most of the ingredients needed should be things that are very readily accessible at your local grocery store. I could foresee maybe having some difficulty locating red curry paste. My store has it but the great thing is, the red curry paste is an optional ingredient. I do think it adds a little something extra but this recipe has been made plenty of times without the red curry paste in my house. And I’m sure the guys have never been able to tell the difference.
Coconut milk is the special ingredient that adds such beautiful richness to this sauce. The main spices that I use are ground Thai chili pepper, brown sugar and turmeric. The chili pepper adds great heat to the dish. Brown sugar compliments the coconut milk for a delicious sweet sauce. And the turmeric offers the most unique Earthy flavor and also lends this recipe it’s gorgeous and vibrant golden yellow color.
What else could I use besides Italian sausage?
When I started developing and cooking this recipe, I was making it with a boneless skinless chicken breast and Italian sausage combo. Of course, it was great. However, the sausage seemed to be mine and my family’s favorite so that’s my main go-to. You can try some of the following substitutions or add-ins.
-Chicken breast
-Hot Italian sausage
-Pork
-Ground beef, pork or turkey
-Steak: I have made this dish with steak and it is a very nice take on the dish.
-Chicken fingers: This variation may sound a little strange but I have also made this recipe with leftover fried chicken fingers. Aidan used to always want chicken fingers when we ordered out. So I chopped the leftovers the next night and added them to my curry. They were delicious. The breading on the chicken fingers made the sauce even thicker and absorbed all of the spices wonderfully.
What vegetables can I use for Thai Yellow Curry with Sausage?
I very much enjoy the broccoli, green cabbage and russet potatoes in this recipe. If you only use one of those veggies, I would stick with the russet potatoes. They add a great starchy, thickness to the sauce. Russets are always my potato of choice. Potatoes Au Gratin and Spicy Potato Wedges really showcase their fabulousness. The flavors in this dish are so powerful that just about any veggie will absorb the flavors flawlessly. Give some of these great variations a try.
-Sweet potatoes: I have actually been swapping out the russet potatoes for these sweet potatoes lately and… wow. The sweet potatoes add such an element of extra creamy sweet tastiness. Anthony and Aidan are big fans of this switch up.
-Eggplant
-Bell peppers
-Squash
-Mushrooms
-Carrots
-Spinach
-Celery
-Cauliflower
-Zucchini
-Green beans
Instructions
In a large pan sprayed skillet, heat ⅓ cup vegetable oil. Slice the sweet Italian sausage links down the middle and squeeze the meat out of the casings. Break apart that sausage meat as you add it to the skillet. Dice the russet potatoes into cubes and add to the skillet. Season with salt and black pepper. NOTE: To dice the potatoes, slice them in three length-wise. Then, slice 5-6 times the other way. Stir occasionally in the skillet for 20 minutes.
Make a space in the bottom of the pan, add the remaining ¼ cup of vegetable oil and add chopped garlic cloves and grated ginger to the oil. Add chopped green cabbage, and sliced broccoli (including the stems). Stir and then add brown sugar, turmeric, red curry paste (optional) and ground Thai chilis. Mix for 3 minutes.
Stir in unsweetened coconut milk and fish sauce. Cover loosely with a lid and allow to simmer for 15 minutes. Serve with Jasmine rice.
This is a traditional Thai-style dinner that is just as perfect for a school weeknight as a fancy dinner with company. Let me know in the comments below what variation of this Authentic Thai Yellow Curry Sausage and Vegetables that you whipped up for dinner. As always, thank you so very much for supporting Spice and Sugar Mama!
Authentic Thai Yellow Curry Sausage & Vegetables
Ingredients
- ⅓ + ¼ Cup vegetable oil
- 1 Pound sweet Italian sausage
- 3 Large russet potatoes
- 1 Teaspoon salt
- ½ Teaspoon black pepper
- 5 Cloves garlic
- 2 Tablespoons grated ginger
- ½ Head green cabbage
- 2 Heads broccoli (including the stems)
- ½ Cup brown sugar
- 2 Tablespoons turmeric
- 1 Tablespoon red curry paste (optional)
- ¾ Teaspoon Thai chilis (ground)
- 13.5 Ounces unsweetened coconut milk
- 5 Tablespoons fish sauce
Instructions
- In a large pan sprayed skillet, heat ⅓ cup vegetable oil. Slice the sweet Italian sausage links down the middle and squeeze the meat out of the casings. Break apart that sausage meat as you add it to the skillet. Dice the russet potatoes into cubes and add to the skillet. Season with salt and black pepper. NOTE: To dice the potatoes, slice them in three length-wise. Then, slice 5-6 times the other way. Stir occasionally in the skillet for 20 minutes.
- Make a space in the bottom of the pan, add the remaining ¼ cup of vegetable oil and add chopped garlic cloves and grated ginger to the oil. Add chopped green cabbage, and sliced broccoli (including the stems). Stir and then add brown sugar, turmeric, red curry paste (optional) and ground Thai chilis. Mix for 3 minutes.
- Stir in unsweetened coconut milk and fish sauce. Cover loosely with a lid and allow to simmer for 15 minutes. Serve with Jasmine rice.
Simply amazing, this is easily in my top 3 favorite meals. Thanks for sharing!