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

Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, 16:48 - thai green curry vegan style. It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

16:48 - Thai green curry vegan style is one of the most popular of current trending meals on earth. It is simple, it is fast, it tastes delicious. It is enjoyed by millions daily. 16:48 - Thai green curry vegan style is something that I have loved my entire life. They are nice and they look fantastic.

To get started with this particular recipe, we have to first 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 that.

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

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