Delicious Recipes

Hey everyone, it’s Brad, welcome to my recipe page. Today, we’re going to prepare a special dish, 16:48 - thai green curry vegan style. One of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.

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. Vegan Thai green curry is a classic Thai crowd pleaser prepared without any animal products yet with the depth of flavour of the original. Meanwhile, here is my take on Thai green curry.

16:48 - Thai green curry vegan style is one of the most favored of current trending meals in the world. It’s easy, it’s quick, it tastes delicious. It’s appreciated by millions daily. 16:48 - Thai green curry vegan style is something that I have loved my whole life. They are nice and they look fantastic.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook 16:48 - thai green curry vegan style using 25 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make 16:48 - Thai green curry vegan style:

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

So we pretty much ate nothing but green curry. 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 do this you heat high-fat coconut milk/coconut cream over high heat until it bubbles and the clear coconut oil separates from the white.

Steps 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.

For this Thai green curry, I experimented with frying in coconut milk for the first time. To do this you heat high-fat coconut milk/coconut cream over high heat until it bubbles and the clear coconut oil separates from the white. 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.

So that is going to wrap it up with this exceptional food 16:48 - thai green curry vegan style recipe. Thank you very much for your time. I’m confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!