Breakfast · Thai · 20 min
Northern Thai Sai Oua (Herb-Infused Sausage) with Steamed Sticky Rice
- Calories
- 589
- Protein
- 46g
- Carbs
- 53g
- Fat
- 22g
Ingredients
- 218.7 g ground turkey
- 8 g lemongrass
- 43 g kale
- 2 tsp brown sugar
- 2 clove garlic
- 1 tbsp thai red curry paste
- 1 tsp fish sauce
- 1 tbsp vegetable oil
- 16 g white rice
- 31.5 g long-grain white rice
- 1 tsp lime zest
Method
- 01Soak the glutinous rice in water for at least 4 hours (or overnight). Drain and steam over boiling water in a cheesecloth-lined steamer basket for 20-25 minutes until translucent, tender, and sticky.
- 02In a mixing bowl, combine the ground turkey, minced lemongrass, shredded kale, palm sugar, minced garlic, red curry paste, and fish sauce. Mix thoroughly until the spice paste is evenly incorporated into the meat.
- 03Shape the seasoned turkey mixture into small, rustic sausage patties.
- 04Heat the vegetable oil in a skillet over medium-high heat. Add the turkey patties and cook for 4-5 minutes per side until deeply browned, fragrant, and slightly charred at the edges. Ensure the internal temperature reaches 165°F (74°C) with no pink remaining.
- 05Serve the hot sausage patties alongside a warm mound of steamed sticky rice, and garnish with fresh lime zest if desired.
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