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!
8 x HECK Sweet Fusion veggie 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)
To make your own Thai red curry paste, place the following ingredients in a food processor and blend well to give a paste:
½ tsp ground coriander
½ ground cumin
1 red pepper (deseeded and chopped)
3 red chillis (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
Cook the red onion in a casserole with a few spritzes of lo-cal oil for 5 minutes over a medium heat. Add the Sweet Fusion sausages and continue to cook for another 10 minutes.
In the meantime, slice the corn and beans in half and blanch, ie: cook in boiling water for 2 minutes before draining and leaving in cold water.
Pop the sliced stalks of pak choi into the casserole 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 & fresh coriander leaves to finish.
Serving Size: 202g
Total Fat: 5.9g