Colm O'Gorman: How to make a perfect pork and sweet potato coconut curry

"Serve this curry with some plain boiled rice and finish it with some more fresh red chilli and coriander. If you can get hold of some crispy fired shallots, they will add some lovely texture to the final dish."

I often use good quality pork sausages as the main ingredient in a recipe. They are very good value and given the range of flavours that are available these days, a brilliant base upon which to build a dish. They are great to use instead of ground meat in pasta for example, or as I have here, as the protein in a lovely Southeast Asian-inspired curry.

For this dish, I used some spring onion and black pepper-flavoured sausages from Aldi. You could use just plain pork sausages if you wish, just make sure they are decent quality and have a high meat content, around 80% pork is ideal. Add a teaspoon of ground black pepper to the dish at the same time as you add the turmeric powder in the recipe below if you do use plain sausages, and a few chopped spring onions when adding the green beans and baby corn.