2 tablespoons sunflower oil
2 onions, cut into wedges
2 tablespoons tomato paste
1-2 teaspoons chilli flakes
2 tablespoons Vietnamese curry paste
8 small potatoes, scrubbed and halved
3 carrots, peeled, cut in 2cm lengths
2 long pieces lemongrass, bruised with the side of a knife
5 kaffir lime leaves
1 tablespoon palm sugar
1 x 400g can coconut milk
2 cups chicken stock
500-600g chicken sausages
2 tablespoons fish sauce
1 cup fresh herbs, any mixture of coriander, mint, Thai basil, Vietnamese mint rice or baguette to serve

A twist on the old family favourite of sausage curry. We used to love the very basic combination of sliced sausage browned with curry powder and simmered with a few veggies. This version uses chicken sausages in a fragrant Vietnamese-style curry. If you can’t find Vietnamese curry paste, use Thai yellow or red curry paste and omit the chilli.


1.Heat the oil in a heavy-based, large saucepan over a medium heat, add the onions, sprinkle with salt and cook for 5 minutes then stir in the tomato paste and cook for 3 minutes.
2.Stir in the chilli flakes and curry paste and cook for 2 minutes.
3.Stir in the potatoes, carrots, lemongrass, kaffir lime leaves, sugar, coconut milk and stock and bring to a simmer.
4.Simmer for 20 minutes.
5.Heat a frying pan and brown the sausages.
6.If the sausages are big cut them into thirds, if they are small, cut in half and then add to the curry and simmer for another 20 minutes.
7.Season the curry with the fish sauce.
8.Divide the curry between bowls and top with the herbs.
9.Serve with rice or baguette.

Recipes & Food Styling Fiona Smith / Photography Aaron McLean / Styling Fiona Lascelles

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