Ready made Thai curry pastes usually have dried shrimp or fish sauce in them, so to enjoy a Vegan Thai curry, simply make your own paste.  The leftovers will keep sealed in the fridge for 4-5 days, or freeze in ice cube trays and keep to throw straight in a pan whenever the Thai curry need arises!  YUM!

Sweet Fusion Veggie Bangers Thai Red Curry

Serves 4
Prep time 15 mins
Cooking time 30 mins


8 HECK Sweet Fusion sausages

100g baby corn

150g fine green beans

200g pak choi

1 red onion finely sliced

1 can reduced fat coconut milk

2 tbsp Thai red curry paste (or make your own using the recipe below)

1 tbsp soy sauce (or tamari for gluten free)

Lo-cal cooking oil

Homemade Thai red curry paste

½ tsp ground coriander

½ ground cumin

1 red pepper, deseeded and chopped

3 red chilli’s, chopped

2 tsp ground ginger

2 cloves garlic

Zest and juice of a lime

1 tbsp demerara sugar

6 spring onions, chopped

3 tbsp sunflower oil


  • If you’re making your own curry paste, place the ingredients listed in a food processor and blend well.
  • Cook the red onion in a pan with a few spritzes of oil for 5 minutes over a medium heat. Add the sausages and continue to cook for another 10 minutes.
  • In the meantime, slice the corn and beans in half and blanch in boiling water for 2 minutes. Drain away the hot water then leave to stand in some cold water.
  • Pop the sliced stalks of pak choi into the pan with the sausages and onions. Add the Thai red curry paste, soy sauce and coconut milk and bring to a gentle simmer. 
  • Add the sliced pak choi leaves, baby corn and beans leave to cook on a gentle heat for a further 5 minutes.
  • Serve with rice and a spritz of lime juice.
  • Garnish with fresh coriander leaves and enjoy!

Nutritional Info

Serving Size: 202g

Amount Per Serving

Calories: 160kcal

Total Fat: 5.9g

Saturates: 0.8g

Sugars: 7.7g

Salt: 0.98g

Protein: 9.8g

Carbs: 13g

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