Hey everyone, it is Jim, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, 16:48 - thai green curry vegan style. One of my favorites food recipes. This time, 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 favored of current trending meals on earth. It is enjoyed by millions daily. It’s easy, it is quick, it tastes yummy. 16:48 - Thai green curry vegan style is something which I’ve loved my whole life. They’re nice 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. Meanwhile, here is my take on Thai green curry.

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

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

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

Instructions 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 for this exceptional food 16:48 - thai green curry vegan style recipe. Thank you very much for reading. I’m sure you can 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 family, friends and colleague. Thank you for reading. Go on get cooking!