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

Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, 16:48 - thai green curry vegan style. One of my favorites. For mine, I will make it a little bit unique. 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 on earth. It is enjoyed by millions every day. It’s simple, it is quick, it tastes yummy. They are fine and they look fantastic. 16:48 - Thai green curry vegan style is something that I’ve loved my entire life.

To get started with this recipe, we must prepare a few ingredients. You can have 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. Get 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. Make ready 2 inch (5 cm) piece of galangal or ginger
  8. Make ready 2 sticks lemongrass, outer tough leaves removed
  9. Take 2 kaffir lime leaves
  10. Prepare 4 spring onions
  11. Make ready For the sauce
  12. Take 1 onion peeled and chopped
  13. Prepare 4 tbsps coconut milk from a 14oz (400ml) can
  14. Get For the sauce
  15. Prepare 1 tsp oil - cold-pressed rapeseed with lemongrass, ginger and chilli
  16. Get 2 medium onions, peeled and finely chopped
  17. Get 1 medium sweet potato, peeled and cubed
  18. Make ready 1/2 aubergine, cubed
  19. Take remainder of the can of coconut milk
  20. Get 4 kaffir lime leaves
  21. Take 40 g cashew nuts
  22. Prepare 1/2 (1 bunch) coriander
  23. Take juice of 1/2 lime
  24. Make ready To serve
  25. Make ready 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 is going to wrap this up with this exceptional food 16:48 - thai green curry vegan style recipe. Thanks so much for reading. I am sure you can 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 family, friends and colleague. Thanks again for reading. Go on get cooking!