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!
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.
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.Print
- 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
- 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.
- 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.
- 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.
- Add coconut milk, chicken broth, fish sauce, red pepper flakes, and black pepper and stir to combine.
- 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.
- Serve in large soup bowls with a scoop of cauliflower rice, cilantro, and sliced jalapenos on top.
For Cauliflower Rice:
- Chop your cauliflower into manageable chunks that will fit in your food processor chute.
- 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.
- 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.
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.
- 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