Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, 16:48 - thai green curry vegan style. One of my favorites. This time, I am going to make it a little bit tasty. 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 well liked of recent trending foods in the world. It’s enjoyed by millions every day. It is easy, it is quick, it tastes yummy. They are nice and they look fantastic. 16:48 - Thai green curry vegan style is something that I’ve loved my entire life.

To get started with this recipe, we must prepare a few components. You can have 16:48 - thai green curry vegan style using 25 ingredients and 7 steps. Here is how you can achieve that.

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

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

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.

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!

So that’s going to wrap this up with this special food 16:48 - thai green curry vegan style recipe. Thank you very much for reading. I’m confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!