Best 3 Thai Curry Chicken Sausage Sandwich Recipes
Embark on a culinary journey to Thailand with this tantalizing Thai Curry Chicken Sausage Sandwich recipe. This sandwich bursts with bold flavors and exotic aromas, promising a unique and unforgettable taste experience. Marinated in a fragrant blend of spices and herbs, the chicken sausage is grilled to perfection, delivering a succulent and smoky taste. Nestled between two slices of toasted bread, the chicken sausage is topped with a vibrant and flavorful Thai curry sauce, made from a harmonious blend of coconut milk, red curry paste, lemongrass, ginger, and aromatic spices.
Accompanying the sandwich is a refreshing cucumber salad, providing a cool and crisp contrast to the rich flavors of the curry. Thinly sliced cucumbers are tossed in a tangy dressing of rice vinegar, sugar, and a hint of chili, creating a light and refreshing side dish.
To complete the meal, a zesty Thai-inspired slaw adds a crunchy and colorful dimension. Shredded cabbage, carrots, and red onion are tossed in a vibrant dressing made from fish sauce, lime juice, and a touch of sweetness. The slaw serves as a vibrant and refreshing complement to the sandwich, balancing the richness of the curry and the smokiness of the chicken sausage.
Indulge in this Thai Curry Chicken Sausage Sandwich, where the harmonious blend of flavors and textures creates a culinary masterpiece. Prepare to tantalize your taste buds and embark on a journey to the vibrant streets of Thailand, all from the comfort of your own kitchen.
RED THAI CURRY CHICKEN SOUP
Use boneless, skinless chicken breasts or thighs to make this easy and flavorful soup. Fresh lime juice and plenty of fresh herbs help temper the heat of the curry.
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 6 servings
Number Of Ingredients 17
Steps:
- Heat the oil in a large pot over medium heat. When it shimmers, add the garlic, ginger, and Thai red curry paste and cook, stirring constantly, until dark red and very fragrant, about 5 minutes. Add the chicken broth, coconut milk, fish sauce, lemongrass, 1 teaspoon salt and a pinch of sugar. Bring the mixture to a boil, then reduce the heat to a simmer and cook, uncovered, until the lemongrass and ginger are tender, about 15 minutes. Discard the lemongrass.
- Meanwhile, put the noodles in a medium bowl and cover with hot water. Let stand for 10 minutes, then drain and set aside. Toss together the red onion, cilantro, scallions and Thai basil in a medium bowl and set aside.
- Stir the chicken into the broth and simmer over low heat until tender, 5 minutes for chicken breast and about 15 minutes for chicken thighs. Increase the heat to high and stir in the noodles. Bring the soup to a boil, then immediately remove from the heat. Stir in the lime juice. Serve the soup in bowls topped with the reserved onion and herb mixture.
FALCONETTI'S CHICKEN THAI SAUSAGE
Provided by Food Network
Categories main-dish
Time 40m
Yield 10 pounds, about thirty 6-inch links
Number Of Ingredients 11
Steps:
- Grind the chicken, preferably with a coarse grind. Add 1 cup water, the coconut milk, lime juice and sesame oil to the meat and incorporate. Then add the curry powder, basil, salt, garlic granules, white pepper, coriander and chili powder, and mix into the meat thoroughly. Mix just enough as not to break down the meat.
- Stuff into the hog casings, and remember to pin prick the links when done. You can grill, broil, saute, or bake...just make sure it reaches a safe internal temperature of 165 degrees F. One way to enjoy is to place in a hot dog bun, add Asian slaw with some hoisin and sriracha (Thai hot sauce).
- Alternatively, instead of stuffing the meat mixture, you can saute it and use in such recipes as Asian-style lettuce wraps. Just add crispy noodles, chopped onion, hoisin sauce and enjoy!
THAI CHICKEN AND TURKEY SAUSAGE
Provided by Food Network
Yield Makes 4 pounds
Number Of Ingredients 13
Steps:
- If using chicken and turkey thighs, coarsely grind the meat and skin through a 3/8-inch plate or chop coarsely in batches in a food processor.
- In a large bowl, combine the ground poultry with the cilantro, fish sauce, basil, mint, garlic, ginger, curry paste, salt, red pepper flakes, black pepper, and cayenne. Knead thoroughly with your hands. Fry a small patty until done and taste for salt, pepper, and other seasonings.
- Stuff the sausage into medium hog casings, and tie into 5-inch links.
- The sausage will keep for 3 days in the refrigerator, or for 2 months in the freezer.
Tips:
- Use a variety of vegetables to add color, texture, and flavor to your sandwich. Some good choices include bell peppers, carrots, cucumbers, and onions.
- If you don't have Thai curry paste, you can use a combination of curry powder, ginger, garlic, and lemongrass.
- To make the sandwich more filling, add a fried or poached egg.
- Serve the sandwich with a side of fries, chips, or salad.
Conclusion:
The Thai curry chicken sausage sandwich is a delicious and easy-to-make meal that is perfect for a quick lunch or dinner. The combination of flavors and textures in this sandwich is sure to please everyone. So next time you're looking for a new and exciting sandwich recipe, give this one a try!
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