Easy Recipe: Yummy 16:48 – Thai green curry vegan style

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16:48 - Thai green curry vegan style

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We hope you got benefit from reading it, now let’s go back to 16:48 – thai green curry vegan style recipe. You can cook 16:48 – thai green curry vegan style using 25 ingredients and 7 steps. Here is how you achieve that.

The ingredients needed to prepare 16:48 – Thai green curry vegan style:

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

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..

Enjoy an authentic and delicious Thai green curry recipe for the vegetarian palate. It includes all of the authentic trimmings—lemongrass, coriander seeds, green chilies, galangal, makrut lime leaves, coconut milk—without the meat. See more ideas about Vegan thai, Vegan thai green curry, Vegetarian recipes. 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!

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