Coconut Curry Bratwurst on Basmati

Coconut Curry Brat on Basmati Rice

Serves 4


  • 2 packs of Curry Brats, in 1.5cm pieces

  • 4 1/2 cups cooked Basmati rice

  • 1 tbs oil plus extra 1 tsp

  • 2 tsp mild curry powder

  • 2 medium brown onions, finely chopped

  • 2 sachets tomato paste

  • 1/2 cup good liquid chicken stock

  • 400ml tin light coconut milk

  • 200g frozen peas cooked

  • Fresh coriander leaves


  1. In a large non stick frying pan on medium heat add the oil, curry powder and onions. Fry until clear. Place in a holding dish.

  2. In the same frying pan on medium heat add the extra oil and fry the Curry Brat pieces on each side until golden brown.

  3. Return the onion mixture to the pan, add tomato paste, chicken stock, and coconut milk. Coat the Curry Brat pieces well.

  4. Add the frozen peas, bring to boil then reduce to a simmer for 3 minutes until peas are cooked.

  5. Serve on a bed of basmati rice. Garnish with
    coriander sprigs.


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