Slow-Cooked Sausage Curry with Coconut and Potatoes
A rich and aromatic Australian-style sausage curry simmered slowly with coconut milk and potatoes, delivering comforting warmth and bold flavors. This australian-inspired curry ready in about 65 minutes pairs sliced into 1-inch pieces pork sausages, medium, peeled and diced potatoes, large, chopped onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 8, sliced into 1-inch pieces pork sausages
- 3 medium, peeled and diced potatoes
- 1 large, chopped onion
- 4, minced garlic cloves
- 1 tbsp fresh, grated ginger
- 3 tbsp red curry paste
- 400 ml (1 can) coconut milk
- 2 tbsp vegetable oil
- 1 cup chicken stock
- 1 tbsp lime juice
- 1/4 cup chopped fresh coriander
- to taste salt
- to taste black pepper
Instructions
- Step 1: Heat 2 tbsp vegetable oil in a large pot over medium-high heat. Add 8 sliced pork sausages and brown for 5 minutes, turning to get an even color. Remove and set aside.
- Step 2: In the same pot, add 1 large chopped onion, 4 minced garlic cloves, and 1 tbsp grated ginger. Sauté for 4-5 minutes until softened and fragrant.
- Step 3: Stir in 3 tbsp red curry paste and cook for 2 minutes until aromatic.
- Step 4: Return the browned sausages to the pot along with 3 diced medium potatoes. Pour in 400 ml coconut milk and 1 cup chicken stock. Stir well.
- Step 5: Bring to a gentle simmer, cover, and cook for 45 minutes until potatoes are tender and the sauce thickens.
- Step 6: Season with salt and black pepper to taste. Stir in 1 tbsp lime juice and 1/4 cup chopped fresh coriander just before serving.
- Step 7: Serve hot with steamed rice or crusty bread for a hearty dinner.
Frequently asked questions
How long does Slow-Cooked Sausage Curry with Coconut and Potatoes take to make?
Total time is about 65 minutes (15 min prep + 50 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Slow-Cooked Sausage Curry with Coconut and Potatoes?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep large, chopped onion from drying out.
Can I substitute ingredients in Slow-Cooked Sausage Curry with Coconut and Potatoes?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Slow-Cooked Sausage Curry with Coconut and Potatoes for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Slow-Cooked Sausage Curry with Coconut and Potatoes?
Australian curry like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
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