Thai HotDogs

I know it's been a while,  but I'm still stuck on hotdogs, and in particular, on fusion hotdogs.  We've done Japadogs and Vietnamese dogs, Nacho Dogs and Cod-dogs,  even Korean dogs a la Crif Dogs, but until last Thursday we hadn't done Thai dogs. Ok, so most normal people wouldn't think of that as weird, but for a person who loves Thai food, hot dogs and experimenting in the kitchen, it took a bit longer than expected for me to throw these three together. 

If you were in the mood (and I wasn't) and you have a bit of time up your sleeve (and I didn't) then the best thing to do would be to add some green curry paste into either minced pork or chicken, to make your dogs.  You could also see if your local butcher offers a green curry flavoured sausage if you're not in the mood (hands up) or you're short on time (we had a beer tasting to get to).  Any other curry flavour would work well... I'm now wondering about a red or Penang curry duck sausage... but that's another experiment.

We tossed some Thai accoutrement on top and around our dog, stuffed it all in a lightly toasted bun and whizz! bang! We had a quick and easy dinner that was full on flavour.  You could follow our method and take the easy route, or if you're getting creative, here's a recipe for Green Curry Paste. Next time I'll make them properly, promise!

Thai Hotdogs

6 Thai Green Curry flavoured pork or chicken sausages

(you could make this with 500g of minced meat and 2-3 large tablespoons of curry paste)

6 hotdog buns

1/2 cup mung bean sprouts

1/2 cup grated carrot

3 tbsp finely diced red onion

3 tbsp chopped coriander

3 tbsp chopped peanuts

6 tbsp mayonnaise, mixed together with sri racha to taste

Spread the sir racha and mayo mixture across the buns. Top with the mung beans, carrot and coriander then slide in the cooked dogs. Top with the onion and peanuts and an extra dollop of spicy mayo if you like. Munch. Enjoy!