Curried Sausages Recipe with Yellow Fried Rice

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This kids recipe is an easy beef recipe made with sausages. This recipe can be frozen for up to two months for easy kids dinners.

Get this sausage recipe & shop ingredients online: http://www2.woolworthsonline.com.au/Shop/Recipe/3595

Place sausages in a large saucepan, cover with water. Bring to the boil, reduce heat and simmer for 10 minutes. Drain. Slice on an angle into 2cm-thick slices. Heat oil in a large wide-based casserole pan. Cook onions over medium heat, stirring for 10-12 minutes, or until soft and browned. Add curry powder, cook, stirring for 30 seconds. Add diced potato and toss to coat. Add water, Worcestershire, tomato paste and brown sugar. Simmer for 15 minutes or until potatoes are tender. Stir in sausages, jam and cream, cook for a further 2 minutes. Remove from heat and stir through peas and spinach. Meanwhile, for the rice, heat oil in a large frying pan, add rice and turmeric, cook stirring until heated through. Serve curried sausages with yellow fried rice.

Prep mins: 10
Cook mins: 30
Servings: 4

Ingredients
6 thick beef sausages
2 tablespoons Woolworths Select Spanish mellow olive oil
2 onions, halved & thinly sliced
3 teaspoons curry powder
1 large golden delight potato, peeled and cut into 1.5cm dice
2½ cups water
1 tablespoon Woolworths Select Worcestershire sauce
1 tablespoon Woolworths Select tomato paste
1 tablespoon Homebrand brown sugar
2 tablespoons Woolworths Select Apricot jam
½ cup Woolworths thickened cream
1 cup Woolworths Select frozen baby peas
60g baby spinach, optional to serve
Yellow fried rice
1 tablespoon Woolworths Select Spanish mellow olive oil
450g packet Woolworths Select microwave white long grain rice
½ teaspoon Woolworths Select ground turmeric

Directions:
1. Place sausages in a large saucepan, cover with water. Bring to the boil, reduce heat and simmer for 10 minutes. Drain. Slice on an angle into 2cm-thick slices.
2. Heat oil in a large wide-based casserole pan. Cook onions over medium heat, stirring for 10-12 minutes, or until soft and browned. Add curry powder, cook, stirring for 30 seconds. Add diced potato and toss to coat. Add water, Worcestershire, tomato paste and brown sugar. Simmer for 15 minutes or until potatoes are tender. Stir in sausages, jam and cream, cook for a further 2 minutes. Remove from heat and stir through peas and spinach.
3. Meanwhile, for the rice, heat oil in a large frying pan, add rice and turmeric, cook stirring until heated through.
4. Serve curried sausages with yellow fried rice.

Tip1: Freeze for up to 2 months, thaw in refrigerator overnight.
Tip2: Swap the cream with evaporated milk
Tip3: Swap the spinach with 125g can corn kernels, drained and rinsed

Remember to subscribe to the Woolworths YouTube channel for more delicious recipe ideas each week: https://www.youtube.com/channel/UCr94-HE29as1D5dbk5T4f5Q

Watch more great Fresh Ideas kids recipes in the Fresh Ideas kids video playlist: https://www.youtube.com/playlist?list=PLZ-CbFpL2a-vg3mq3bt8OQYkHEoZgg4up

Shop all the ingredients from this recipe and more on Woolworths’ website : http://www2.woolworthsonline.com.au/
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How to Make Thai Spicy Chicken Fried Rice ข้าวผัดพริกไก่

2 1/2 cups cooked jasmine rice, .
5 oz chicken breast, cut into thin slices
1-2 egg
2 oz All purpose cooking sauce
2 oz Cooking Oil
4 – 5 Thai Chili Pepper
5 Clove Fresh Garlic
1/ 2 cup Sweet Basil Leaves
1/4 Cup Thin sliced onion
1/4 Cup Thin Sliced Bell peppers

How to Make All Purpose Cooking Sauce ซอสปรุงอาหารอเนกประสงค์

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Thai Yellow Curry Noodles Soup

by with No Comment Uncategorized

My special blend of spices, aromatics and lush coconutty cream makes this classic yellow curry a crowd-pleaser!
Recipe below 🙂

Thai Yellow Curry Noodle Soup
Serves 4

1 x Marion’s Kitchen Thai Yellow Curry, which includes:
• yellow curry paste
• coconut cream
• dried herbs & chilli
• bamboo shoots
1 Tbsp vegetable oil
4 cups chicken stock
500g thinly sliced chicken thigh
400g cooked egg noodles (use 200g fresh or 400g pre-cooked packaged)
2 bunches bok choy, halved lengthways and finely sliced
2 long red Asian shallots (or small red onion), finely sliced
¼ cup roughly chopped coriander
1 long red chilli, finely sliced
1 lime, quartered

Crispy wonton noodles
16 wonton wrappers
vegetable oil for deep frying

For the crispy wonton noodles, cut each wonton wrapper into thin strips about 3mm wide. Pour vegetable oil into a wok or saucepan to a depth of about 10cm. Place over high heat. Place a cake rack set over a baking tray next to the saucepan to drain cooked noodles. When the oil reaches 180°C (at this point a cube of bread will turn golden in 10 seconds), carefully add a small handful of wonton strips. Cook for about 30 seconds or until golden. Transfer noodles to the cake rack to drain. Repeat until all wonton noodles are cooked.

Heat vegetable oil in a large heavy-based saucepan over medium heat. Add curry paste and cook for about a minute. Stir in the COCONUT CREAM, chicken stock and DRIED HERBS & CHILLI, drained BAMBOO SHOOTS and the chicken. Reduce the heat to low, cover with a lid and simmer for 5 minutes or until chicken is cooked.

In the meantime, divide cooked noodles between four large bowls. Top with bok choy. Ladle over the soup. Top with crispy wonton noodles, eschallots, coriander and red chilli slices. Serve each bowl with a lime wedge to squeeze over just before eating.
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