The perfect summer sharer. Think crispy bits of sausage cooked in a Thai green curry paste with lime juice, coriander and mint - wrapped up in lettuce cups.
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Serves
4
Garlic
Red Chilli
Red Onion
Lime
Sausage
Thai Green Curry Paste
Soy Sauce
Light Brown Sugar
Coriander
Mint
Peanut
Baby Gem Lettuce
Sweet Chilli Sauce
Sea Salt Flake
Olive Oil
Serves
4
Garlic
Red Chilli
Red Onion
Lime
Sausage
Thai Green Curry Paste
Soy Sauce
Light Brown Sugar
Coriander
Mint
Peanut
Baby Gem Lettuce
Sweet Chilli Sauce
Sea Salt Flake
Olive Oil
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Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Mince your garlic, finely slice your chilli and red onion then set aside in three separate bowls.
Step 2.
Make a quick red onion pickle by squeezing the juice of half a lime onto the onions before giving it a mix with a sprinkle of sea salt. Set aside until later.
Step 3.
Squeeze the sausages out of their casings then add to a pan and fry with a small glug of oil until crispy. Add your garlic to the pan and fry for a few mins until fragrant. Now go in with your curry paste, soy sauce, sugar and the juice of half a lime – fry for around 5 mins on low heat. Once it’s nearly done, add most of your coriander and mint leaves and fry for just a minute.
Step 4.
Crush your peanuts in a pestle and mortar.
Step 5.
Wash your lettuce leaves and pat down dry with a towel.
Step 6.
Assembly time: spoon the pork into the lettuce cups, top with pickled red onions, sliced red chilli and the remaining herbs. Sprinkle over your crushed peanuts.
Step 7.
Serve with sweet chilli sauce and enjoy.
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