Step-by-Step Guide to Make Super Quick Homemade 16:48 - Thai green curry vegan style

Hello everybody, it is Jim, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, 16:48 - thai green curry vegan style. It is one of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.

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.

16:48 - Thai green curry vegan style is one of the most popular of recent trending foods on earth. It’s simple, it’s fast, it tastes delicious. It’s enjoyed by millions every day. 16:48 - Thai green curry vegan style is something that I’ve loved my whole life. They are fine and they look fantastic.

To begin with this particular recipe, we have to prepare a few components. You can cook 16:48 - thai green curry vegan style using 25 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make 16:48 - Thai green curry vegan style:

1. Prepare For the paste
2. Prepare garlic clove
3. Prepare thumb sized turmeric root
4. Make ready salt
5. Prepare 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. Take lemongrass, outer tough leaves removed
9. Take kaffir lime leaves
10. Get spring onions
11. Take For the sauce
12. Get onion peeled and chopped
13. Make ready coconut milk from a 14oz (400ml) can
14. Take For the sauce
15. Take oil - cold-pressed rapeseed with lemongrass, ginger and chilli
16. Take medium onions, peeled and finely chopped
17. Make ready medium sweet potato, peeled and cubed
18. Get aubergine, cubed
19. Prepare remainder of the can of coconut milk
20. Prepare kaffir lime leaves
21. Get cashew nuts
22. Get coriander
23. Get juice of 1/2 lime
24. Make ready To serve
25. Make ready 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:

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.

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!

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