Spicy Sausage Curry

 

Curry is the perfect dish for cool spring evenings. This dish changes things up a bit by using andouille sausage and our Pastamore Sriracha Mango with White Balsamic Vinegar. If you are unable to find full-sized bok choy at the store, you can substitute in six baby bok choy instead. 

Ingredients:

1 Tbsp Pastamore Sriracha Mango with White Balsamic Vinegar

3 Andouille sausage links, fully cooked

2 zucchini

1 large head bok choy

1.5 Tbsp green curry paste

1 can coconut milk

1 cup water

To taste salt and black pepper

To taste chili powder

As garnish sesame seeds

Directions: 

1. Heat a large non-stick pot on the stove over medium-low heat.

2. Rinse zucchini and bok choy. Cut zucchini into 1/4" coins on a bias. Roughly chop the bok choy. Slice sausage into bite-sized pieces.

3. Add andouille sausage to the pan. Cook until browned and add the Pastamore Sriracha Mango with White Balsamic Vinegar, zucchini, bok choy, and green curry paste. Cook for 3-5 minutes stirring often.

4. Add 1 can of coconut milk and 1 cup water. Mix well. Bring to a boil and reduce to a simmer. Cook until desired consistency is reached and season to taste with salt, black pepper, and chili powder.

5. Serve over rice and garnish with sesame seeds.