6 thick beef sausages
1 onion, diced
2- 3 tablespoons Massaman curry paste, according to taste
400 ml can lite coconut milk
500 g baby chat potatoes, halved
2 star anise
2 cinnamon sticks
2 kaffir lime leaves, roughly torn
1 tbsp brown sugar
1 tbsp lime juice
1 tbsp fish sauce
6- 8 cups chopped bok choy, steamed
2 tbsp chopped roasted peanuts to garnish
- Heat a large, deep frying pan over medium-high heat and spray with oil. Add the sausages and cook, turning, for 4-5 min or until browned all over. Transfer to a plate. Let cool slightly before slicing into bite-size pieces.
- Meanwhile, heat 1 tablespoon peanut oil in the same pan. Add the onion and cook for 5 min. Add the curry paste and cook, stirring, for 1 min. Stir in the coconut milk, ½ can water, potatoes, star anise, cinnamon and kaffir lime leaves. Bring to a boil, cover and reduce heat to low. Simmer for 15 min.
- Return sausages and cook, covered, for a further 10 min until potatoes are tender. Stir in sugar, lime juice and fish sauce and cook, uncovered, for 5 min. Serve with some steamed bok choy. Garnish with chopped peanuts and coriander if desired.