Title: Thai-Style Sausage Stir-Fry
Categories: None
Yield: 4 Servings

1	tb	Olive oil
8		Thomas walls sausages
2	tb	Peanut oil
1	bn	Spring onions; very thickly sliced
1		; diagonally
2		Cm; (1in) piece fresh
1		; root ginger, cut
1		; into matchsticks
1		Piece lemon grass; cut into
1		; matchsticks
2		Shallots; chopped
3	md	Carrots; cut into
1		; matchsticks
2		Red chillies; cored, deseeded and
1		; cut into thin
1		; strips
1	lg	Aubergine; cut into large
1		; chunks
175	g	French beans; trimmed and
1		; blanched (6oz)
2	tb	Red curry paste
150	ml	Coconut milk; (1/4pt)
1		Pared rind and juice of 1 lime
TO GARNISH
1		Lime wedges

1. Heat the olive oil in a pan and cook the sausages for 10 mins, turning occasionally until golden.

2. Meanwhile heat the peanut oil in a wok or large frying pan until smoking. Add the spring onions, ginger, lemon grass, shallots, carrots and chillies and stir-fry for 2 mins.

3. Add the aubergine, French beans and curry paste and cook for 1 min.

4. Stir in the coconut milk, lime rind and juice and stir-fry for 5 mins, until vegetables are tender and liquid is reduced and thickened. Remove the sausages from the pan and cut into chunks.

5. Divide the stir-fry between warmed serving plates and top with sausages.

Garnish with wedges of lime.

Cooks Tips For extra flavour stir 45ml (3tbsp) of freshly chopped coriander into the stir-fry just before serving.

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