7 Easy Ways To Make 16:48 - Thai green curry vegan style

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We hope you got benefit from reading it, now let’s go back to 16:48 - thai green curry vegan style recipe. To cook 16:48 - thai green curry vegan style you only need 25 ingredients and 7 steps. Here is how you do it.

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

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

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