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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

  • 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

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
  • 23 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