Thai-Style Swedish Meat Stroganoff
Ingredients
- 500 g (17.6 oz) Bologna sausage sliced into 1/2-inch pieces
- 200 g (7 oz) dried egg noodles
- 400 ml (1 2/3 cups) coconut milk
- 45 ml (3 tbsp) green curry paste
- 1 large yellow onion finely chopped
- 1 stalk lemongrass white part only finely sliced
- 3 small carrots julienned
- 150 g (5.3 oz) sugar snap peas trimmed
- 15 ml (1 tbsp) rapeseed oil or canola oil
- 30 ml (2 tbsp) unsalted butter
- 15 ml (1 tbsp) fresh lime juice
- 2.5 ml (½ tsp) salt
- 5 ml (1 tsp) black pepper
- 4 salad onions thinly sliced
Instructions
1. Heat rapeseed oil and butter in a large pan over medium-high heat (350°F/175°C)
2. Add chopped yellow onion and cook until softened about 3 to 4 minutes
3. Add green curry paste and lemongrass cook for 1 minute stirring constantly
4. Add bologna sausage and cook until lightly browned about 5 minutes
5. Pour in coconut milk bring to a gentle simmer and cook for 5 minutes
6. Add carrots salt and pepper cook for 5 minutes
7. Stir in sugar snap peas and cook for 2 to 3 minutes until crisp-tender
8. Remove from heat and stir in lime juice
9. Meanwhile cook egg noodles according to package instructions drain
10. Serve the stroganoff over noodles and garnish with sliced scallions
Tools
- pan
- stove
- cutting board
- knife
- spoon
- noodles
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