Coconut milk sausage curry

Coconut was once put in the same category as many other bad food but over the years, this has changed as many became aware of its benefits. (same say its a nut. They must nuts to call coconut a nut!)

Its grown in abundance in Malaysia, Indonesia, India, southern Asia and Polynesia. Coconuts are highly nutritious and rich in fibre, vitamins C, E, B1, B3, B5 and B6 and minerals including iron, selenium, sodium, calcium, magnesium and phosphorous. It’s a good milk substitute for those with lactose intolerance.

It’s good for consumption and application. For years the Indians have used coconut oil on their hair and baldness was never an issue. It is a fantastic moisturiser and a big help for those dealing with eczema. There are loads of benefits this little fruit has to offer.

Straight to my recipe, shall we?



The list of ingredients;

4 premium sausages ( I used black pepper pork sausages)

2 large potato, skinned and diced

1 tomato, diced

1 cup frozen chickpeas

bunch parley

2 tablespoon ghee/oil/butter

2 large onions, chopped fine

3 garlic cloves

1″ ginger and turmeric root, grated (optional)

2 tablespoon tomato paste

1 tablespoon curry powder

1 cup coconut milk

1 cup water

salt and pepper to taste

To make;

Start with covering the sausages in water and boiling it for 5 minutes. Let it cool, then remove the casing and cut into big chunks or bite size pieces.

In a pot, heat some ghee or oil, saute the onions, garlic, ginger and turmeric till fragrant. Add tomatoes, curry powder, tomato paste and cook until the tomatoes gets mushy. Then add potatoes and stir to combine all ingredients. Add water and let it boil and cook until potatoes are softened.  Finally lower the heat to a simmer and add the sausages and coconut milk. Let the milk boil (keep stirring it at all times) then add the frozen peas and keep it on low flame for next 10 minutes to thicken the sauce a little. Serve with freshly made basmati rice.

I’ve never been very successful with coconut curries because each time I added the milk into my curry, the milk tend to split and curdled. It was not a nice sight to see milk curdles in your curry, so I used to swap with yogurt or cream.


All that is in the past ever since I discovered a new brand, Blue Elephant, from Thailand. They have a range of sauces too and love their tag line ‘Cook at home like in Bangkok’ because you would truly get a taste of authentic Thai food.

Using this same method I made another dish and that was a big hit with my kids who love eating pasta. I made coconut cream prawns and mushroom pasta suing spiral spaghetti.



Bon appetit!!

for more recipes head over to:  my recipes page
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