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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. To make 16:48 - thai green curry vegan style you only need 25 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to cook 16:48 - Thai green curry vegan style:
- Take For the paste
- Get garlic clove
- Provide thumb sized turmeric root
- You need salt
- Use shrimp paste (leave out if vegan)
- You need Thai green chillies (or more if you like it hot)
- Use piece of galangal or ginger
- Get lemongrass, outer tough leaves removed
- You need kaffir lime leaves
- You need spring onions
- You need For the sauce
- You need onion peeled and chopped
- Provide coconut milk from a 14oz (400ml) can
- You need For the sauce
- Use oil - cold-pressed rapeseed with lemongrass, ginger and chilli
- Get medium onions, peeled and finely chopped
- You need medium sweet potato, peeled and cubed
- Prepare aubergine, cubed
- Get remainder of the can of coconut milk
- Prepare kaffir lime leaves
- Use cashew nuts
- Get coriander
- Take juice of 1/2 lime
- Prepare To serve
- Prepare Jasmine rice
Instructions 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.
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