Hey everyone, it’s Louise, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, 16:48 - thai green curry vegan style. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

16:48 - Thai green curry vegan style is one of the most favored of recent trending meals on earth. It is simple, it’s quick, it tastes yummy. It is enjoyed by millions daily. They’re nice and they look wonderful. 16:48 - Thai green curry vegan style is something which I have loved my entire life.

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.

To begin with this recipe, we have to prepare a few components. You can have 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:

1. Prepare For the paste
2. Make ready garlic clove
3. Get thumb sized turmeric root
4. Get salt
5. Get shrimp paste (leave out if vegan)
6. Get Thai green chillies (or more if you like it hot)
7. Make ready piece of galangal or ginger
8. Get lemongrass, outer tough leaves removed
9. Take kaffir lime leaves
10. Get spring onions
11. Make ready For the sauce
12. Make ready onion peeled and chopped
13. Get coconut milk from a 14oz (400ml) can
14. Take For the sauce
15. Make ready oil - cold-pressed rapeseed with lemongrass, ginger and chilli
16. Get medium onions, peeled and finely chopped
17. Make ready medium sweet potato, peeled and cubed
18. Prepare aubergine, cubed
19. Take remainder of the can of coconut milk
20. Prepare kaffir lime leaves
21. Take cashew nuts
22. Make ready coriander
23. Get juice of 1/2 lime
24. Prepare To serve
25. Prepare 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 is going to wrap this up with this special food 16:48 - thai green curry vegan style recipe. Thanks so much for reading. I’m sure that you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!