Step-by-Step Guide to Prepare Homemade 16:48 - Thai green curry vegan style

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16:48 - Thai green curry vegan style

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We hope you got insight from reading it, now lets go back to 16:48 - thai green curry vegan style recipe. You can have 16:48 - thai green curry vegan style using 25 ingredients and 7 steps. Here is how you cook it.

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

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

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..

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