16:48 - Thai green curry vegan style

How to Cook Recipes 16:48 - Thai green curry vegan style using 25 ingredients and 7 steps

16:48 - Thai green curry vegan style - Meanwhile, here is my take on Thai green curry. I've had trouble finding fish-less green curry paste so I've decided to make my own, especially that things like. This vegan Thai green curry is rich, creamy and full of bold flavours. 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. - You probably have a ardour for cooking and you spend a lot of time in your kitchen, then more than likely you have got a considerable amount of recipes readily available. Some cooks have an orderly group system and a few don't. If you find yourself often shuffling through mounds of recipes and never finding what you're looking for, then you might want to do some organizing.

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!

You can have 16:48 - Thai green curry vegan style using 25 ingredients and 7 steps. Here is how you achieve it.

Ingredients make 16:48 - Thai green curry vegan style

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

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

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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