Panfry the chicken sausages until cooked through, and cut and butter the hot dog rolls, if desired. Pour coconut milk into a saucepan and bring to the boil. Cut the mango into smaller pieces and add to the coconut milk. Stir in the red curry paste and let it simmer for about 5 minutes.
In a separate pot, make a roux by melting the butter and gradually adding the flour. Allow to cook for 5 minutes on medium heat. Ladle the mango and coconut mixture into the roux and stir to combine the two and simmer for about 10 minutes. Turn the heat down and add in the chopped coriander. Squeeze in some lemon juice. Add salt and pepper to taste.
After assembling the chicken sausages and rolls, add generous spoonful’s of the Thai curry sauce onto the chicken sausage, garnish with fresh coriander leaves. Serve warm.
Recipe and photograph courtesy of On a Roll.