This Slow Cooker Curried Sausages with Coconut Milk is made with sausage, broccoli, sweet potatoes, red onions, garlic, ginger, curry paste, and coconut milk.
This is one of my favorite curry recipes, and pairs so well with coconut milk and sausage. The coconut milk helps thicken the curry sauce and gives it the creaminess it deserves. The combination of the curry and the coconut is to die for. This is such an easy recipe, not super traditional but you won’t believe how tasty it is once you make it.
- Italian Sausage
- Sweet potato
- Red onion
- Green curry paste
- Diced tomatoes
- Coconut milk
See recipe card for quantities.
Combine ingredients. Add the broccoli, sausage sweet potato, onion, garlic, and ginger in an instant pot or slow cooker. Stir in the curry paste, broth, tomatoes, and coconut milk. Stir to combine.
For slow cooker. Cover and cook for 4 hours on high and 8 hours on low, until the potatoes are tender and the broth has thickened.
For instant pot. Cover and pressure cook on high for 20 minutes, until the potatoes are tender and the broth has thickened.
Serve. With a slotted spoon, serve over rice and garnish with cilantro. Spoon as much juice on as you wish.
Hint: If you are using an instant pot, you could brown the sausages first on the sauté function before adding the rest of the ingredients in. Just add a little bit of olive oil and sauté the sausages for about 6 to 8 minutes. Throw in the rest of the ingredients and then pressure cook on high for 20 minutes.
Green Curry Paste:This is usually sold in the ethnic food section of your grocery store.
Coconut milk: I used coconut milk from a can, which can be found in the ethnic food section fo your grocery store as well as the shelved milk aisle.
Diced tomatoes: I used regular diced tomatoes although fire roasted diced tomatoes could work as well.
Broccoli: All you need is one fresh head of broccoli, but up into florets. You could also use frozen broccoli florets as well.
Sweet potato: I diced up the sweet potatoes into small pieces to ensure it cooked through.
Rice: You can use any white long grain rice. My favorite rice for this is jasmin or basmati rice.
Cooking is a chance to be creative! Have fun with it and feel free to make your own variation.
- Spicy - add chili pepper flakes while cooking to imbue heat into the dish.
- Kid friendly- serve the sausage in a pita or some bread.
Check out this SAUSAGE AND LIME SKEWERS if you love this recipe.
Equipment can have a big impact on how a recipe turns out. Stone bakeware takes longer to heat up than metal pans, and also retain heat for longer, which could make the recipe more watery, or burnt on the outsides.
I love using my Caraway pots, pans and baking sheets for best quality. Get yourself a discount by clicking here!
This will be good in the refrigerator for 2-3 days.
These ingredients don't stand up well to freezing.
If you are using an instant pot, you could brown the sausages first on the sauté function before adding the rest of the ingredients in. Just add a little bit of olive oil and sauté the sausages for about 6 to 8 minutes. Throw in the rest of the ingredients and then pressure cook on high for 20 minutes.Print