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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 insight from reading it, now let’s go back to 16:48 - thai green curry vegan style recipe. You can have 16:48 - thai green curry vegan style using 25 ingredients and 7 steps. Here is how you do it.

The ingredients needed to cook 16:48 - Thai green curry vegan style:
  1. Prepare For the paste
  2. Take 1 garlic clove
  3. Take 1 thumb sized turmeric root
  4. Provide 1 tsp salt
  5. Get 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. You need 2 sticks lemongrass, outer tough leaves removed
  9. Provide 2 kaffir lime leaves
  10. Provide 4 spring onions
  11. Prepare For the sauce
  12. Provide 1 onion peeled and chopped
  13. Take 4 tbsps coconut milk from a 14oz (400ml) can
  14. Get For the sauce
  15. You need 1 tsp oil - cold-pressed rapeseed with lemongrass, ginger and chilli
  16. You need 2 medium onions, peeled and finely chopped
  17. Get 1 medium sweet potato, peeled and cubed
  18. Provide 1/2 aubergine, cubed
  19. You need remainder of the can of coconut milk
  20. Use 4 kaffir lime leaves
  21. Provide 40 g cashew nuts
  22. Use 1/2 (1 bunch) coriander
  23. Take juice of 1/2 lime
  24. Provide To serve
  25. Prepare Jasmine rice
Steps 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.

Enjoy an authentic and delicious Thai green curry recipe for the vegetarian palate. It includes all of the authentic trimmings—lemongrass, coriander seeds, green chilies, galangal, makrut lime leaves, coconut milk—without the meat. See more ideas about Vegan thai, Vegan thai green curry, Vegetarian recipes. 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!

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