Sausage and Beet Greens In Red Curry Sauce.

16 Apr
Beet greens.

Beet greens.


I love buying beets at my local farmer’s market. They are inexpensive and so nutritious. The beets are usually still attached to their greens. It’s a shame to waste them. I don’t know about your household, but they are a pretty hard sell to my hubby and kids as their own leafy green dish. This is where flavors become my saviors. I tried combining the hearty flavor of sausage with red curry and the richness of coconut milk.

Sausage and Beet Greens In Red Curry Sauce is a fast and easy recipe.

It should easily feed a family of 4. Probably with leftovers!


When you add the greens to the skillet, just lay them on top of the other ingredients in the skillet and cover with the lid for a minute or so. This will soften the greens enough to make them easier to mix into the sausage.

Mix the coconut milk, paste and spices in the coconut milk can, with about 1/3 of it poured out (into the skillet with other ingredients). This will make it easier to blend the curry paste and spices, and it saves you an extra dish to wash.

Well blended yumminess!

Well blended yumminess!





2lbs. sausage, I used mild

1-2 bunches beet greens, washed well and chopped

2 shallots, finely chopped

1-2 red bell peppers, diced

1 can coconut milk

1 Tablespoon red curry paste, I use Thai Kitchens brand.

1 Tablespoon ground cumin

1 Tablespoon dried basil

Sea salt to taste


In a skillet brown sausage over med.-high heat. When sausage it about done toss in shallots and bell peppers and sauté for a about 2 minutes. Add beet greens (refer to tip above), lower heat to med.-low.


Prepare coconut milk, curry paste and spice mix (refer to tip above). Pour over greens and sausage and mix. Cover and simmer. Serve warm.


You can serve it over rice or, one of my favorites, steamed sweet potato.

A quick easy way to prep. sweet potatoes is to wash taters, then cut off a one tip. Place taters on a microwave safe dish, I’ve done up to 5 small to medium sized ones at once. Cover with plastic wrap or a microwave safe plate cover. Cook on high for about 4 to 5 minutes. Just slice open a sweet potato, spread and mash a bit with a fork. Pour curried beet greens and sausage over.



3 Responses to “Sausage and Beet Greens In Red Curry Sauce.”

  1. The High Heel Gourmet April 16, 2013 at 3:15 pm #

    I never use the beets green in curry before. Great idea!…I would do the curry mix differently though. I would cook the mixture in the microwave or steam them, cook them over high heat somehow just to cook the curry paste and eliminate the bitter taste a little bit. The curry paste contained, galangal, lemongrass, garlic, shallots and may be cilantro roots, those would taste bitter in the curry if they aren’t cooked thoroughly. (Anyhow the traditional Thai would cook their curry paste differently. You can come to my blog to see how they properly cook them if you are interested)

    • Erin April 16, 2013 at 3:41 pm #

      I am definitely going to try one of your curry recipes!

      • The High Heel Gourmet April 16, 2013 at 4:01 pm #

        And I’m definitely going to try beets green in my red curry. I used to only juice them…what a waste!

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