16:48 - Thai green curry vegan style
16:48 - Thai green curry vegan style

Hey everyone, it’s John, welcome to my recipe site. Today, we’re going to prepare a special dish, 16:48 - thai green curry vegan style. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.

16:48 - Thai green curry vegan style is one of the most favored of current trending meals on earth. It’s easy, it’s fast, it tastes delicious. It’s appreciated by millions every day. 16:48 - Thai green curry vegan style is something that I’ve loved my whole life. They’re nice and they look wonderful.

In this Unique show Master Chef Sanjeev Kapoor will teach the nation his top recipes. From main course to starters, it will feature his best signature. This vegan Thai green curry is rich, creamy and full of bold flavours. For this Thai green curry, I experimented with frying in coconut milk for the first time.

To get started with this particular recipe, we have to prepare a few components. You can cook 16:48 - thai green curry vegan style using 25 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make 16:48 - Thai green curry vegan style:
  1. Take For the paste
  2. Get 1 garlic clove
  3. Make ready 1 thumb sized turmeric root
  4. Take 1 tsp salt
  5. Make ready 1 tsp shrimp paste (leave out if vegan)
  6. Get 2 Thai green chillies (or more if you like it hot)
  7. Prepare 2 inch (5 cm) piece of galangal or ginger
  8. Take 2 sticks lemongrass, outer tough leaves removed
  9. Prepare 2 kaffir lime leaves
  10. Prepare 4 spring onions
  11. Make ready For the sauce
  12. Make ready 1 onion peeled and chopped
  13. Get 4 tbsps coconut milk from a 14oz (400ml) can
  14. Get For the sauce
  15. Make ready 1 tsp oil - cold-pressed rapeseed with lemongrass, ginger and chilli
  16. Prepare 2 medium onions, peeled and finely chopped
  17. Make ready 1 medium sweet potato, peeled and cubed
  18. Get 1/2 aubergine, cubed
  19. Take remainder of the can of coconut milk
  20. Prepare 4 kaffir lime leaves
  21. Get 40 g cashew nuts
  22. Prepare 1/2 (1 bunch) coriander
  23. Take juice of 1/2 lime
  24. Take To serve
  25. Take Jasmine rice

This vegan Thai green curry is rich and creamy and packed with fresh veggies. It's simple enough for weeknight dinners and just as good as a restaurant! We once took a holiday where the only vegan thing available to eat was vegan Thai green curry. So we pretty much ate nothing but green curry.

Instructions to make 16:48 - Thai green curry vegan style:
  1. Roughly chop all the ingredients for the paste and place in a pestle and mortar and bash away. Add 4 tablespoons of the coconut milk and continue to grind until you have a paste. If pounding isn't your thing, place in a food processor and blend.
  2. To make the sauce, heat the oil in a large pan and saute the onions for 3-4 minutes until soft.
  3. Add the sweet potato and aubergine chunks and cook for a further 5 minutes until they start to soften.
  4. Add the paste and continue to cook for 5 minutes.
  5. Add the lime leaves and the coconut milk and cook for a further 10-15 minutes until the vegetables are soft.
  6. Roughly chop the cashew nuts and coriander and add to the sauce with a squeeze of lime.
  7. Serve with jasmine rice.

We once took a holiday where the only vegan thing available to eat was vegan Thai green curry. So we pretty much ate nothing but green curry. This Vegan Thai Green Curry is fragrant, creamy and super nutritious! It makes the best quick and easy yet healthy dinner. How to make this Vegan Thai Green Curry.

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