Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, 16:48 - thai green curry vegan style. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
16:48 - Thai green curry vegan style is one of the most well liked of current trending meals in the world. It is enjoyed by millions every day. It’s simple, it is fast, it tastes delicious. They’re fine and they look wonderful. 16:48 - Thai green curry vegan style is something which I’ve loved my whole life.
To begin with this recipe, we have to first prepare a few components. You can have 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:
- Get For the paste
- Make ready 1 garlic clove
- Make ready 1 thumb sized turmeric root
- Prepare 1 tsp salt
- Take 1 tsp shrimp paste (leave out if vegan)
- Make ready 2 Thai green chillies (or more if you like it hot)
- Get 2 inch (5 cm) piece of galangal or ginger
- Prepare 2 sticks lemongrass, outer tough leaves removed
- Get 2 kaffir lime leaves
- Make ready 4 spring onions
- Prepare For the sauce
- Get 1 onion peeled and chopped
- Get 4 tbsps coconut milk from a 14oz (400ml) can
- Take For the sauce
- Prepare 1 tsp oil - cold-pressed rapeseed with lemongrass, ginger and chilli
- Get 2 medium onions, peeled and finely chopped
- Make ready 1 medium sweet potato, peeled and cubed
- Take 1/2 aubergine, cubed
- Get remainder of the can of coconut milk
- Get 4 kaffir lime leaves
- Take 40 g cashew nuts
- Take 1/2 (1 bunch) coriander
- Make ready juice of 1/2 lime
- Make ready To serve
- Make ready Jasmine rice
Steps to make 16:48 - Thai green curry vegan style:
- 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.
- To make the sauce, heat the oil in a large pan and saute the onions for 3-4 minutes until soft.
- Add the sweet potato and aubergine chunks and cook for a further 5 minutes until they start to soften.
- Add the paste and continue to cook for 5 minutes.
- Add the lime leaves and the coconut milk and cook for a further 10-15 minutes until the vegetables are soft.
- Roughly chop the cashew nuts and coriander and add to the sauce with a squeeze of lime.
- Serve with jasmine rice.
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 reading. I’m confident that you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
