Hello everybody, it’s me again, Dan, welcome to our recipe site. Today, we’re going to make a special dish, 16:48 - thai green curry vegan style. It is one of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look 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.
16:48 - Thai green curry vegan style is one of the most favored of recent trending foods in the world. It is appreciated by millions every day. It is easy, it’s quick, it tastes yummy. They’re fine and they look fantastic. 16:48 - Thai green curry vegan style is something which I’ve loved my entire life.
To get started 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 cook that.
The ingredients needed to make 16:48 - Thai green curry vegan style:
- Take For the paste
- Take 1 garlic clove
- Get 1 thumb sized turmeric root
- Prepare 1 tsp salt
- Take 1 tsp shrimp paste (leave out if vegan)
- Make ready 2 Thai green chillies (or more if you like it hot)
- Prepare 2 inch (5 cm) piece of galangal or ginger
- Get 2 sticks lemongrass, outer tough leaves removed
- Make ready 2 kaffir lime leaves
- Prepare 4 spring onions
- Prepare For the sauce
- Take 1 onion peeled and chopped
- Take 4 tbsps coconut milk from a 14oz (400ml) can
- Get For the sauce
- Take 1 tsp oil - cold-pressed rapeseed with lemongrass, ginger and chilli
- Get 2 medium onions, peeled and finely chopped
- Prepare 1 medium sweet potato, peeled and cubed
- Make ready 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
- Make ready juice of 1/2 lime
- Prepare To serve
- Prepare Jasmine rice
So we pretty much ate nothing but green curry. This Vegan Thai Green Curry is fragrant, creamy and super nutritious! It makes the best quick and easy yet healthy dinner. How to make this Vegan Thai Green Curry.
Instructions 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.
Scroll to the bottom of the post for the full recipe. Fry the curry paste and lemongrass for a few minutes until fragrant. This vegan Thai green curry is rich, creamy and full of bold flavours. 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.
So that’s going to wrap this up for this special food 16:48 - thai green curry vegan style recipe. Thanks so much for reading. I am confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
