Red Curry Pork Chipolatas

4 April 2019 By

We are all about the sausages currently. Our Thai red, green or massaman curry pastes will all be sensational in this flavoursome recipe. I call it Red Curry Pork Chipolatas.

Red Curry Pork Chipolatas

Ingredients − Serves 4

  • 2 tbsp peanut oil
  • 2 star anise
  • 12 pork chipolatas
  • 1 small brown onion, halved and finely sliced or minced in a processor
  • ¼ medium fennel bulb, finely sliced or minced in a processor
  • 2 tbsp Latasha’s Kitchen Thai Red Curry Paste
  • 400 mL can Ayam coconut milk
  • 400 gm sweet potatoes (kumara), cut into chunks
  • 1 cup chicken stock or water
  • 1 tbsp Mega Chef gf soy sauce
  • 1 tbsp Mega Chef gf fish sauce
  • 1 tsp palm sugar or brown sugar
  • Juice of ½ lime
  • 200 gm green beans, trimmed, halved crosswise


  • Coriander leaves, chopped
  • Store brought fried shallots

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  1. Heat half the oil in a large frying pan with the star anise over moderate heat. Add chipolatas, cooking and turning for 5-8 minutes or until browned and cooked. Remove sausages from pan, cool then slice thickly on the diagonal.
  2. Add remaining oil to pan. Add onion and fennel, cooking and stirring for 10 minutes until soft and caramelised.
  3. Next add Latasha’s Kitchen Thai Red Curry Paste with a sprinkle of water, cook and stir for 5 minutes until fragrant.
  4. Stir in coconut milk, stock or water and sweet potatoes. Simmer covered, for 10-15 minutes or until sweet potatoes are just tender.
  5. Return sausages to pan, add soya and fish sauce, palm sugar and lime juice and cook for 10 minutes.
  6. Then add green beans and cook for 2 more minutes until they are tender.
  7. Spoon into serving bowls, sprinkle with coriander and fried shallots and serve with steamed jasmine rice.