Mango Sausage Thai Curry

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1 tablespoon peanut oil
1 small onion, sliced thin
1 tablespoon chopped garlic
3 tablespoons Thai curry paste (red, green or yellow)
2 cups coconut milk
1 cup water or chicken stock
1/2 tablespoon Southeast Asian fish sauce
2 teaspoons brown sugar
4 ALL NATURAL* MANGO SMOKED CHICKEN SAUSAGE links, sliced into 1-inch rounds
3 unpeeled Japanese eggplants, cut into thick slices
10 fresh white mushrooms, quartered
1/2 red bell pepper, sliced thin
salt and freshly ground black pepper to taste
1/2 cup fresh basil leaves
juice of one lime


  1. In a large pot or Dutch oven, heat the oil over medium-high heat. Add the onion and garlic and sauté for 2-3 minutes, stirring often. Stir in the curry paste to coat everything well. Cook, stirring, for another 2 minutes.

  2. Add the coconut milk, water or stock, fish sauce and sugar. Bring to a boil, reduce to a simmer and add the sausage, eggplant and mushrooms. Simmer about 10 minutes until the eggplant is soft. Add the red pepper slices, taste for salt and pepper and add a little more curry paste, if desired.

  3. Transfer to a serving bowl and gently stir in the basil leaves. Season to taste with lime juice and serve over jasmine rice.