I don’t make green curry often, but it’s been awhile since I last made if. The way to finish the green curry paste leftover that stored in my fridge. It’s pretty risky to alter your menu with something people normally don’t use. However, so far I have made Green Curry Chicken and Green Curry Fish Balls. I decided to make it with sausages so I went to a Polish deli near me and bought 1 Kielbasa. Crossing fingers… Hope this works!


• 2 cans of coconut milk
• 1/2 of a can of Green Curry paste ( the brand is MAESRI)
• 1 Kielbasa
• 4 carrots
• 1 cauliflower
• 2 chili peppers
• 2 red belle peppers
• some fresh basil (depends on how much you like it)
• Oyster sauce
• Soy sauce
• brown sugar – use very little

Let’s make Green Curry Sausage! First, slice up the Kielbasa, cut up cauliflower, and carrots. With the chili peppers, slice them up or just puncture them with knife so you can at least get the spicy taste and it’s easy to spot while eating and be able to pick it out of your plate. My husband tends to eat it by accident so I came up with the puncturing it to get the spicy taste. Prep the basil, just pick out the leaves.

One everything is prepped, turn on the stove medium high and use a medium saucepan, pour 2 cans of coconut milk in the pan and brings it to almost boil then add MAESRI green curry paste and mix them well. Add chili peppers. Add hard vegetables — carrots first then cauliflower. Cook till they are a little soft then add the cut up Kielbasa and cook for a few minutes. Add oyster sauce, soy sauce and try it. If it’s too spicy then add a little brown sugar and taste it. Lastly, add fresh basil leaves in and lower the heat. Serve it with some cooked Jasmine rice.

P.S. it may taste a little different than your everyday Green Curry Chicken or beef, but I like to spice things up and see if different kinds of meats would work.