Hello everybody, it’s me again, Dan, welcome to our recipe site. Today, we’re going to make a distinctive dish, 16:48 - thai green curry vegan style. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
16:48 - Thai green curry vegan style is one of the most well liked of recent trending meals on earth. It is simple, it is fast, it tastes yummy. It is enjoyed by millions daily. 16:48 - Thai green curry vegan style is something that I’ve loved my whole life. They’re fine and they look fantastic.
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.
To get started with this recipe, we must prepare a few ingredients. You can cook 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:
- Prepare For the paste
- Get 1 garlic clove
- Make ready 1 thumb sized turmeric root
- Make ready 1 tsp salt
- Take 1 tsp shrimp paste (leave out if vegan)
- Get 2 Thai green chillies (or more if you like it hot)
- Get 2 inch (5 cm) piece of galangal or ginger
- Get 2 sticks lemongrass, outer tough leaves removed
- Get 2 kaffir lime leaves
- Make ready 4 spring onions
- Prepare For the sauce
- Get 1 onion peeled and chopped
- Take 4 tbsps coconut milk from a 14oz (400ml) can
- Make ready For the sauce
- Prepare 1 tsp oil - cold-pressed rapeseed with lemongrass, ginger and chilli
- Make ready 2 medium onions, peeled and finely chopped
- Get 1 medium sweet potato, peeled and cubed
- Get 1/2 aubergine, cubed
- Take remainder of the can of coconut milk
- Prepare 4 kaffir lime leaves
- Get 40 g cashew nuts
- Prepare 1/2 (1 bunch) coriander
- Get juice of 1/2 lime
- Prepare To serve
- Prepare Jasmine rice
Scroll to the bottom of the post for the full recipe. Fry the curry paste and lemongrass for a few minutes until fragrant. Try our super quick vegan Thai green curry with butternut squash. Creamy, delicately spiced Thai-style curry is a crowd-pleaser.
Steps 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. We have been hooked on this recipe because it's SO easy to make and great to make in large batches to meal prep for the week.
So that’s going to wrap this up with this exceptional food 16:48 - thai green curry vegan style recipe. Thank you very much for your time. I’m confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
