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

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We hope you got insight 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 cook that.

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

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