Hello everybody, it’s Louise, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, 16:48 - thai green curry vegan style. One of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.
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. I've had trouble finding fish-less green curry paste so I've decided to make my own, especially that things like.
16:48 - Thai green curry vegan style is one of the most well liked of recent trending meals on earth. It’s simple, it’s quick, it tastes delicious. It is enjoyed by millions daily. They are nice and they look wonderful. 16:48 - Thai green curry vegan style is something that I have loved my entire life.
To get started with this recipe, we must first prepare a few components. You can cook 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:
- Prepare For the paste
- Take 1 garlic clove
- Get 1 thumb sized turmeric root
- Get 1 tsp salt
- Get 1 tsp shrimp paste (leave out if vegan)
- Get 2 Thai green chillies (or more if you like it hot)
- Get 2 inch (5 cm) piece of galangal or ginger
- Prepare 2 sticks lemongrass, outer tough leaves removed
- Get 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
- Take For the sauce
- Get 1 tsp oil - cold-pressed rapeseed with lemongrass, ginger and chilli
- Get 2 medium onions, peeled and finely chopped
- Take 1 medium sweet potato, peeled and cubed
- Take 1/2 aubergine, cubed
- Get remainder of the can of coconut milk
- Get 4 kaffir lime leaves
- Get 40 g cashew nuts
- Prepare 1/2 (1 bunch) coriander
- Make ready juice of 1/2 lime
- Make ready To serve
- Take Jasmine rice
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. Serve it over brown rice for a hearty meal!
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.
If you've tried this Vegan Thai Green Curry Recipe then don't forget to rate the recipe! This Vegan Thai Green Curry is fragrant, creamy and super nutritious! It makes the best quick and easy yet healthy dinner. How long does this Vegan Thai Green Curry keep for? Leftovers keep well covered in the fridge for up to a couple of days - reheat in a pan on the hob (stove), adding some.
So that is going to wrap this up for this special food 16:48 - thai green curry vegan style recipe. Thank you very much for your time. I am confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
