Easiest Way to Make Yummy 16:48 – Thai Green Curry Vegan Style

16:48 – Thai green curry vegan style – This recipe is fantastic for when you have no idea what to cook. You can cook 16:48 – Thai green curry vegan style using 25 ingredients and 7 steps. Here is how you cook it.

Ingredients of 16:48 – Thai green curry vegan style

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

16:48 – Thai green curry vegan style Instructions

  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.