1 1/2 cups white rice

400g pork or beef sausages

2 tsp oil

1 red onion, sliced

2 garlic cloves, crushed

400ml coconut milk

3 Tbsp peanut butter

1 tsp brown sugar

2 Tbsp sweet chilli sauce

3 Tbsp soy sauce

1/2 cup water

1 carrot, peeled and sliced

100g green beans, chopped

Fresh coriander (optional)

1/2 lime, cut into wedges

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Cook the rice according to package instructions and keep warm.
Remove the sausage meat from the casings and roll into small balls.
Heat oil in a large frying pan over medium heat and cook sausage balls for about 5 minutes, turning regularly to brown on all sides.
Add sliced red onion and a splash of water; cook for 3 minutes until softened. Stir in crushed garlic.
Create a space in the center of the pan and pour in the coconut milk. Stir in peanut butter, brown sugar, sweet chilli sauce, and soy sauce until smooth.
Add water, carrots, and green beans. Stir to combine and simmer on low for 5–10 minutes until vegetables are tender and sauce thickens.
Serve the sausage mixture over hot rice and top with fresh coriander and lime wedges.

Add curry powder or chili flakes for extra heat.

Substitute vegetables such as broccoli, courgette, snow peas, or spinach.

Chicken sausages work well for a lighter option.

Jasmine or brown rice can replace white rice.

Use sunflower seed butter for a nut-free version.