Mushroom Free Gluten Free Coconut Curry Turkey Sausage
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Learn more āIngredients
4 servings
- 1 lb gluten free turkey sausage, casings removed if links
- 1 tbsp coconut oil
- 1 medium yellow onion, thinly sliced
- 1 red bell pepper, thinly sliced
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2ā3 tbsp red curry paste
- 1 can (13.5 oz) full-fat coconut milk
- Ā½ cup chicken broth
- 1 tbsp fish sauce
- 1 tsp coconut sugar
- 2 cups baby spinach
- 1 tbsp fresh lime juice
- salt and pepper, to taste
For serving
- cooked jasmine rice, for serving
- fresh cilantro, roughly chopped (optional)
- lime wedges (optional)
Instructions
- 1
If using sausage links, slice them into Ā½-inch rounds. If using bulk sausage, break it into rough 1-inch pieces.
- 2
Heat the coconut oil in a large (12-inch) skillet over medium-high heat until shimmering. Add the sausage pieces in a single layer and cook, turning once, until browned on both sides and the internal temperature reaches 165Ā°F (74Ā°C) on an instant-read thermometer, about 5ā7 minutes total. Transfer to a plate and set aside.
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