This is my remake of one of those typical Swedish comfort meals, Korv Stroganoff.

Mention that meal to any Swede, and you are sure to evoke warm memories of the home land.


Korv stroganoff is made with Falukorv, a large smoked Swedish sausage make from beef and pork. The falukorv is close to my heart because it comes from the region of Sweden that my husband is from, and where I lived for almost a year. Falukorv reaches all the way back to the Falun Copper Mine in the 16th and 17th centuries where the oxhide was used for the ropes and some of the meat was used for making smoked sausages.

The closest I have come to is a package of US Wellness Meats Sugar Free Beef Franks. Also I replace the heavy cream with coconut milk, which gives this stroganoff an AMAZINGLY creamy texture(don’t worry, this doesn’t make the whole thing taste like coconut).

I added just a touch of thai red curry powder to the mix for a little kick, but it can just as well be left out. The stroganoff is typically served with white rice, but I steamed up some cauliflower, and served it with my cauliflower “rice” instead!

This is such an easy, comforting meal made with all of the pantry staples of a paleo-enthusiast!


Thai Red Curry Sausage Stroganoff

Recipe type: Paleo, Primal, 30 Minute Meals
Serves: 4
Prep time:
Cook time:
Total time:

  • 1 TBS pastured butter, ghee, or bacon fat
  • 1 yellow onion, chopped
  • 2 cloves of garlic, minced
  • 1 package of spicy sausage or sugar free beef franks
  • 3 TBS tomato paste
  • 1 tsp thai red curry powder or paste
  • 1 cup unsweetened original coconut milk
  • ½ tsp salt
  • black pepper

  1. Heat the butter in a large skillet on medium high heat.
  2. Add the onions, and cook until they are translucent.
  3. Add the garlic and sausage. Turn down to medium heat and saute for 6-7 minutes, or until the sausage is cooked through, stirring occasionally.
  4. Stir in the tomato paste, red curry powder or paste, and the coconut milk.
  5. Simmer until thickened.
  6. Season with salt and pepper to taste

Basic Cauliflower Rice

Recipe type: Paleo, Primal, The Basics
Serves: 4
Cook time:
Total time:

The perfect addition to any meal. This is one of those ground recipes that every grain-free chef needs to know. This can be used as the base recipe for cilantro lime rice, fried rice, etc. Use your imagination with this one!
  • 1 large head of cauliflower, cut into florets

  1. Steam the cauliflower florets for 15 minutes. Let cool.
  2. Process into rice sized bits and pieces using the food processor. Don’t over-mix, or you will end up with mashed cauliflower.


7 Thoughts on “Thai Red Curry Sausage Stroganoff

  1. Meaghan on February 15, 2013 at 6:03 am said:

    Can I just tell you how much I love your blog? I am in LOVE with thai food (so I love you have a lot in that variety), you have beautiful, tantalizing pictures, and easy to whip up recipes. Thank you so much for you hard work on the blog!

    • jodyrodent on February 15, 2013 at 8:27 am said:

      Thank you so much Meaghan! You made my day! I am just learning all of this stuff, so please feel free to let me know if there is anything I can improve on, or a recipe you would like to see! I appreciate your support!

      • Meaghan on March 9, 2013 at 2:41 am said:

        To report back, I made this two nights ago using a turkey kielbasa from Trader Joe’s (already cooked). It turned out FABULOUS! I added half a green pepper to the onion and probably doubled the garlic just because I can’t get enough of garlic. I got a little spunky with my red curry paste and probably added over a tablespoon of it. Wowza it had a kick! Not too much for my husband and I, but it would definitely be too much for kids for sure. Anyway, it was totally magnificent and came together in less than 30 minutes. I served it atop steamed cauli rice and sugar snap peas. This will definitely make a reappearance on my table and is perfect for a quick and delicious weeknight meal!

  2. this looks amazing!!!! i’ve never made cauliflower rice, thanks for the tip i would love to try. also what a great idea making stroganoff with curry. thank you for sharing!!!

  3. Great recipe! As an alternate to butter/ghee for a thickener: you can use Coconut butter! It will thicken the sauce more quickly, and also change the flavor very slightly (in a way that I really enjoy!) so it’s an excellent alternative!
    Thanks for posting this! I love the recipe!!

  4. canadagirleatspaleo on February 19, 2013 at 1:42 am said:

    MMM this looks so good! So vibrant, your photography is amazing! And the ingredients sound delicious too…sausage in a creamy spicy sauce? yes please!!

  5. Pingback: WTCW #89

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