Spicy Chicken Sausage in Thai Coconut Sauce

I suppose I should mention this isn’t traditional. I put my own spin on it!

Spicy Chicken Sausage in Thai Coconut Sauce


  • 3 bell peppers of any color (I bought the tricolor bag)
  • 1 onion
  • 1.5 pounds of spicy jalapeno chicken sausage (the maple would be good too)
  • 2 cans of coconut milk
  • 1 tablespoon of lime juice
  • 2 tablespoons of peanut butter
  • 4 tablespoons of fish sauce
  • 1 teaspoon of ground ginger
  • 1/2 tablespoon of minced garlic
  • 1 teaspoon of red curry powder
  • 1 tablespoon of sriracha
  • 1/2 tablespoon of turmeric
  • 1 tablespoon of green curry sauce
  • 1/2 bag of Thai rice noodles (I bought the fat kind that looks like alfredo) OR rice


Cut up the onion and bell peppers. Sautee for 5-10 minutes.

In another pan, brown the chicken sausage.

Add the sausage, onion, and peppers to one pan (doesn’t matter which).

Add all your other ingredients. Cook for about 10-15 minutes over medium heat, stirring frequently. This should reduce the sauce.

Serve over rice or noodles.

I Love Chicken Sausage. There. I Said It.

We started making chicken sausage 3 years ago, and it’s really taken off (thanks to you guys!). We have 5 flavors (red wine & garlic, honey chipotle, maple, buffalo wing, and cajun), but I think my favorite is the maple! Our chicken sausageĀ is simply made with natural pork casing, ground boneless-skinless breasts and thighs, and seasoning. That’s it. It’s easy to cook but can be dry if overcooked.

Chicken Sausage (cooking instructions)


Heat your skillet. Add a tablespoon of oil (I use olive oil, but you could use any kind or even butter). Make sure your skillet is hot before you add the sausage. Brown for 3 minutes on one side (medium heat), then flip. Brown for another 3 minutes. Add enough water to just cover the bottom of the pain, and cover. Cook 7 minutes. Flip, and cook another 7 minutes. You’ll know it’s fully cooked when the juices run clear.

Let it rest for at least 5 minutes before you cut into it. If you cut into too soon, the juice runs out, and it’ll be dry. You can also bake your chicken sausage, but I think it tastes better cooked in a cast iron skillet on the stove top.