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Whip & Wander

Green Curry with Sausage and Cauliflower Rice

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Green curry

Green Curry with Sausage and Cauliflower Rice

I love a good curry, especially a rich and hearty green curry filled with lots of veggies. My Green Curry with Sausage and Cauliflower Rice has been my go-to as of late. It’s the perfect meal for a cold day, but to be honest, I first developed it in the heat of summer and it was super tasty then too!

Green curry

Purple Cauliflower

I usually use purple cauliflower to make my cauliflower rice, but that’s really only because I think it’s really pretty. If you don’t readily have access to the purple, orange, or green varieties, grab a white one. The flavor variation is so slight, I doubt you would ever taste a difference unless you put them side-by-side and even then it’s still a very negligible difference. They both work beautifully and produce the same texture and substance in this dish. If you’d prefer to skip the cauliflower rice, this curry is awesome on its own.

Making the sauce sing

I opt to use a green curry paste for the base of the sauce; this one by Thai Kitchen is my favorite because it is gluten free. I also opt to use garlic oil in place of fresh garlic to keep things SIBO friendly, but you may use fresh if you aren’t intolerant like me. I am also a big fan of a good fish sauce in this dish and this one by Red Boat is my favorite because it has a super minimal ingredient list. For creaminess, I always opt for a coconut milk without guar gum to keep things SIBO friendly as well.

Adjusting the spice level

There are a couple of jalapenos in this Green Curry with Sausage dish but I consider the heat to still be pretty mild. For those that are still really worried about spice, I suggest scooping the ribs and pith of the jalapenos out before slicing them so you still get the flavor of the chili pepper without the additional heat. I cover a bit more about this trick in my Jalapeno Poppers with Sausage and Cream Cheese post. For those that love a little heat, leave those ribs and pith intact! We love a little extra spice, so I often slice a bit of extra raw jalapeno to top our curries with at the end.

Green curry

A note for special diets

This Green Curry with Sausage and Cauliflower Rice is grain-free, gluten-free, and friendly for Paleo and Whole30 diets. It’s a great dish to share with friends or family as it’s so substantial. We usually get about 6 large portions out of the recipe and get to enjoy the leftovers for a day or two afterward.

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curry, vegetables, cilantro, and purple cauliflower in a white bowl on a teal background

Green Curry with Sausage and Cauliflower Rice

★★★★★ 4.9 from 18 reviews
  • Author: Whip & Wander
  • Prep Time: 30 minutes
  • Cook Time: 25 minutes
  • Total Time: 55 minutes
  • Yield: 6 portions 1x
  • Category: Mains, Soups & Stews
  • Cuisine: Thai
Print Recipe

Ingredients

Scale

For Stew:

  • 1 tbsp olive oil
  • 1 1/2 lb bratwurst sausage
  • 1 tbsp garlic oil (may sub 2 cloves fresh minced garlic)
  • 1 1/2 tsp grated ginger root
  • 1 1/2 tsp minced lemongrass
  • 4 oz jar green curry paste
  • 1 bunch green onions, chopped (about 2 cups)
  • 2 cup red cabbage, chopped
  • 3 large carrots, sliced into disks (about 1 1/2 cups)
  • 1 zucchini, halved lengthwise and then sliced into half moons
  • 1 red bell pepper, diced
  • 1/2 cup cherry tomatoes, sliced in half
  • 2–3 jalapenos, finely sliced (2 will go in the stew, and 1 to garnish)
  • 1 can (13.5 oz) full-fat coconut milk
  • 2 cups chicken broth
  • 1 tbsp fish sauce
  • 1 tsp dried red pepper flakes
  • 1 tsp ground black pepper
  • 1 bunch cilantro, chopped (about 2 cups)

For Cauliflower Rice:

  • 1 head cauliflower (orange, purple, or white)
  • 2 tsp avocado oil

Instructions

For Stew:

  1. Add olive oil to a large, deep skillet (14inch or larger). Sear bratwurst sausage over medium-high heat until nicely browned on the outside. Turn off heat and remove from pan. Slice each link into ~1/2″ disks and reserve to the side. The insides may not be fully-cooked yet.
  2. Add garlic oil, ginger root, lemongrass, and curry to the same pan you browned the sausage in. Sautee over medium heat for about a minute to combine.
  3. Add green onions, cabbage, carrots, zucchini, red bell pepper, cherry tomatoes, and 2 of the jalapenos to the pan and sautee for 2-3 minutes.
  4. Add coconut milk, chicken broth, fish sauce, red pepper flakes, and black pepper and stir to combine.
  5. Add sausage back to the pan. Cover and allow to come to a simmer for around 10 minutes or until the sausage is fully cooked through and the veggies are tender.
  6. Serve in large soup bowls with a scoop of cauliflower rice, cilantro, and sliced jalapenos on top.

For Cauliflower Rice:

  1. Chop your cauliflower into manageable chunks that will fit in your food processor chute.
  2. I like to feed mine through the shred blade attachment on my food processor, but you can also just pulse them with your regular double blade attachment. If you do the latter, be careful not to over-pulse or your cauliflower will likely only be fit for cauli mash when you’re done.
  3. In a large pan over medium-high heat, add avocado oil and then cauliflower. Sautee for 2-3 minutes, just long enough to give the cauliflower a bit of heat, but not so long that it starts to mash.

Notes

I like to use purple cauliflower for the cauliflower rice in this dish because it’s just so pretty and fun. If you don’t see this at your regular grocer, just pick up a traditional white cauliflower.

Nutrition

  • Serving Size: 1/6 of recipe
  • Calories: 472
  • Sugar: 12 g
  • Sodium: 1285 mg
  • Fat: 35 g
  • Saturated Fat: 19 g
  • Carbohydrates: 27 g
  • Fiber: 8 g
  • Protein: 14 g
  • Cholesterol: 20 mg
Green Curry with Sausage and Cauliflower Rice

Reader Interactions

Comments

  6. Raina Reddecliff

    This looks delicious, and I love how colourful it is! I don’t make curry dishes nearly enough. Thanks for sharing!

    Reply

  9. Sarah

    This is not a meal that I would have seen in a cookbook and tried, but after reading about the process and looking at the recipe, I think I’m convinced.

    Reply

  12. Rebecca Hicks

    Wow this recipe looks SO good! I love how colorful it is, and now you’ve made me want some curry. 😉 Also, genius idea with the purple cauliflower for your rice… I’ve only used the white stuff, but yours is so much prettier! I love it!

    Reply

  23. Joan Cajic

    Wow, your dish would make any cauliflower hater eat it without even questioning it, looks so colourful and delicious. Never tried to make cauliflower rice without it backfiring I guess I need to retry a couple of times.

    Reply

  24. Denay DeGuzman

    Wow! Before discovering this yummy recipe post I had no idea that cauliflower came in colors other than just plain white. I’m so inspired to try your beautiful recipe. Not only is it healthy, but it’s packed with so many scrumptious flavors. I can only imagine the delicious aroma that will be filling my kitchen! Thank you so much for sharing.

    Reply

  32. Marie

    I love curries and this looks so colourful, hearty, and delicious, especially with all the fresh vegetables and sausage. Wish I had a bowl right now.

    ★★★★★

    Reply

  38. Gina

    Cauliflower rice is a staple! This lools so good! I think I will make the stew in my slow cooker to really allow those flavors to infuse

    ★★★★★

    Reply

  39. Amanda

    I don’t think I’ve ever had green curry before, but I’d love to try it. What a vibrant, colorful dish. This looks perfect for a cozy winter night. Love that you made cauli rice from purple cauliflower, too!

    ★★★★★

    Reply

  47. Helene

    These are the type of flavors I enjoy these days! tangy coconut spiced curries, YUM! I call this essential comfort food. What I find intriguing is the addition of sausage. here Gotta try this!

    ★★★★★

    Reply

  48. Marisa Franca @ All Our Way

    Talk about southern sass I loved Designing Women and Dixie Carter. She give hand out an insult while talking as sweet as honey. Wish I could do it the same way. Anyway, your recipe looks delicious. I don’t do a lot of curry, not because I don’t like it but I don’t usually stock that spice. Will have to try.

    ★★★★★

    Reply

  49. Kate

    At first I was like, “Why is that purple…?” And then I read that you used a purple cauliflower! So good. I love using purple cauliflowers. I just read a book about fruit and veggies and those purple veggies are always packed with nutrition!

    Reply

  51. Tina

    I don’t know about you but I think your photo looks like a painting:) This reminds me of the colors Van Gogh used in his early years. This is really beautiful, yay purple cauliflower!

    ★★★★★

    Reply

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