I’ve decided to work on a new line of recipes. They will be called: That Time In My Life When I Had The Freedom To Travel. Don’t worry it’s not as dire as it sounds. If a girl can’t go to Thailand, I’ll bring Thailand to my table and tonights tastes are brought to you by Chiang Mai. Deconstructed sure, but for a Wednesday, things are looking pretty good.
Northern Thai Sausage Stir Fry
Serves 2-3
Ingredients
- Vegetable oil
- 4 chicken or pork sausages
- 2 shallots
- 2-3 red chillies
- 3 cloves of garlic, crushed
- 2 lemongrass stalks, finely chopped – white bit only
- 1tbs chopped ginger
- 6 kaffir lime leaves, finely shredded – see note
- 2tsp turmeric
- 3tbs kecap manis – sweet soy sauce
- 3tbs fish sauce
- Juice from 1 lime
- Handful of chopped green beans
- Coriander to serve
Method
Don’t start until all your ingredients are prepped and ready to go as this is a quick cook. If you’re serving with rice, pop this on now.
Heat a big glug of vegetable oil in a wok and over the highest heat you have. Using your hands squish out the sausage meat from the casing into tiny little meatballs straight into the wok. Once the sausage has charred up a bit add the shallots, chilli, garlic, lemongrass, ginger and kaffir lime leaves. Turn down the heat slightly and if needed, add more oil to the wok. Stir continuously for 5-10 minutes or until the onion has softened then add the turmeric, kecap manis, fish sauce and lime. Once fully combined and sticky and delicious add the green beans. Stir around for a minutes then that’s it! YARM.
Kitchen notes...
As with all my Eastern flavoured recipes, head to your local Asian grocer for your ingredients. Not only will everything be available (like kaffir lime leaves sometimes found in the freezer section) but it’ll be way cheaper and way fresher produce. Plus it’s fun to immerse yourself among the adventure if this is foreign to you 😉
