Thai Sausage Curry with Basil and Coconut Milk

• 1 Tablespoon Canola Oil
• 2 pounds Sausage Or Ground Meat
• 1 whole Onion
• 3 cloves Garlic, Grated
• 2 Tablespoons Ginger Grated Or Minced
• 1 cup Carrots
• 1 cup Mushrooms, Sliced
• 4 ounces, weight Chilies Or Bell Pepper, Sliced
• 8 ounces, weight Water Chestnuts
• 1 can (15 Oz. Size) Baby Corn
• 8 ounces, weight Bamboo Shoots
• 1 teaspoon Brown Sugar
• 1 teaspoon Red Chili Flakes (or To Taste)
• 1/2 teaspoons Ground Turmeric
• 8 ounces, fluid Coconut Milk
• 1 cup Water
• 1/4 cups Fish Sauce Or Soy Sauce
• 1 Handful Thai Basil
• Cooked Rice, To Serve

1. Note: All vegetables and canned Chinese vegetables are optional.
2. You can substitute any of your favorite stir fry vegetables to the dish.
3. Add canola oil to a large pan and brown your crumbled sausage.
4. I recommend hot Italian sausage or bratwurst (pick a sausage that does not render out too much oil.
5. ; you dont want the dish greasy).
6. If you do not have sausage, you can also substitute any ground lean meat.
7. Then add your fresh vegetables and saute for a few minutes.
8. Next add your canned water chestnuts, baby corn and bamboo shoots and saute.
9. Now add your ground or powdered spices and saute a few minutes.
10. Finally add your coconut milk, water, fish sauce and cleaned basil leaves next.
11. Simmer until all vegetables are cooked to your desired tenderness.
12. Taste for seasoning and serve with rice.

canola oil, sausage, onion, garlic, ginger, carrots, mushrooms, weight chilies, chestnuts, corn, shoots, brown sugar, red chili flakes, ground turmeric, fluid coconut milk, water, fish sauce, handful, rice

Taken from tastykitchen.com/recipes/main-courses/thai-sausage-curry-with-basil-and-coconut-milk/ (may not work)