Normally we cook different cuisines every week, but this week was an exception. After our tasty red curry last week, we decided to go with another curry dish. Not only do we like curry, but we are still excited about new book Thai Cooking Made Easy by Wei Chuan. For this dish, we will use our MorningStar sausage patties instead of beef. We also adjusted the ingredients to compensate the lack of real meat.
- 6 T peanuts
- 2 potatoes, cut in bite size
- 6 c water
- 3 Knorr vegetarian bouillon cubes
- 2 T oil
- 3 T masaman curry paste
- ½ c coconut milk
- 2½ c coconut milk
- 2 T fish sauce
- 2 t palm sugar
- 2 t lime juice
- ½ t paprika powder
1 medium onion, chopped
8 MorningStar Original vegetairan sausage patties
Toast sausage patties for 12 minutes at 350°F. Chop them into bite sized pieces (6 pieces each)
Combine the Soup ingredients in a large pot. Boil for 20 minutes.
Combine the Curry Mix ingredients in a medium bowl. Combine the Sauce ingredients in a large bowl.
Stir-fry Curry mix separately in a large sauté pan over medium heat about 1 minute. Add the Soup and Sauce, then bring to boil. Reduce heat to low, cook for 10 minutes.
Add the onions and sausage patties, and cook briefly until heated through.
Serve with steamed rice.