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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 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 that.

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