Hey everyone, it’s Louise, welcome to my recipe page. Today, we’re going to prepare a special dish, 16:48 - thai green curry vegan style. One of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
16:48 - Thai green curry vegan style is one of the most popular of current trending foods in the world. It’s enjoyed by millions every day. It’s simple, it’s fast, it tastes yummy. They are fine and they look fantastic. 16:48 - Thai green curry vegan style is something which I’ve loved my whole life.
In this Unique show Master Chef Sanjeev Kapoor will teach the nation his top recipes. From main course to starters, it will feature his best signature. Vegan Thai green curry is a classic Thai crowd pleaser prepared without any animal products yet with the depth of flavour of the original. Meanwhile, here is my take on Thai green curry.
To get started with this recipe, we have to prepare a few ingredients. You can have 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:
- Take For the paste
- Get 1 garlic clove
- Get 1 thumb sized turmeric root
- Make ready 1 tsp salt
- Prepare 1 tsp shrimp paste (leave out if vegan)
- Get 2 Thai green chillies (or more if you like it hot)
- Make ready 2 inch (5 cm) piece of galangal or ginger
- Prepare 2 sticks lemongrass, outer tough leaves removed
- Take 2 kaffir lime leaves
- Take 4 spring onions
- Get For the sauce
- Take 1 onion peeled and chopped
- Prepare 4 tbsps coconut milk from a 14oz (400ml) can
- Take For the sauce
- Take 1 tsp oil - cold-pressed rapeseed with lemongrass, ginger and chilli
- Get 2 medium onions, peeled and finely chopped
- Make ready 1 medium sweet potato, peeled and cubed
- Get 1/2 aubergine, cubed
- Make ready remainder of the can of coconut milk
- Prepare 4 kaffir lime leaves
- Get 40 g cashew nuts
- Prepare 1/2 (1 bunch) coriander
- Take juice of 1/2 lime
- Make ready To serve
- Prepare Jasmine rice
For this Thai green curry, I experimented with frying in coconut milk for the first time. To do this you heat high-fat coconut milk/coconut cream over high heat until it bubbles and the clear coconut oil separates from the white. 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!
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.
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! We once took a holiday where the only vegan thing available to eat was vegan Thai green curry. So we pretty much ate nothing but green curry. This Vegan Thai Green Curry is fragrant, creamy and super nutritious!
So that’s going to wrap it up for this special food 16:48 - thai green curry vegan style recipe. Thank you very much for reading. I’m confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
