How to Prepare Tasty 16:48 - Thai green curry vegan style

16:48 - Thai green curry vegan style. 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.

This Vegan Thai Green Curry is a stunning one-skillet recipe that is easy to make. It's packed full of vegetables, has a lusciously creamy green sauce, and This addictive and easy Thai Green Curry is incredibly versatile, flavorful, and fragrant. It's an exciting yet simple meal that's perfect for weeknight. 16:48 - Thai green curry vegan style highly diverse and have ideal sense that unique. Several kinds of 16:48 - Thai green curry vegan style recipes are also enough convenient to process and dont take long. Though not everybody likes 16:48 - Thai green curry vegan style food, currently several people are getting attached and like the sundry 16:48 - Thai green curry vegan style foods on hand. This could be seen than the number of restaurants that prepare 16:48 - Thai green curry vegan style as one of the dish. You can cook 16:48 - Thai green curry vegan style using 25 ingredients and 7 steps. Here is how you cook it.

Ingredients of 16:48 - Thai green curry vegan style

1. Prepare of For the paste.
2. You need 1 of garlic clove.
3. Prepare 1 of thumb sized turmeric root.
4. It's 1 tsp of salt.
5. You need 1 tsp of shrimp paste (leave out if vegan).
6. You need 2 of Thai green chillies (or more if you like it hot).
7. Prepare 2 inch (5 cm) of piece of galangal or ginger.
8. You need 2 sticks of lemongrass, outer tough leaves removed.
9. It's 2 of kaffir lime leaves.
10. You need 4 of spring onions.
11. Prepare of For the sauce.
12. It's 1 of onion peeled and chopped.
13. It's 4 tbsps of coconut milk from a 14oz (400ml) can.
14. It's of For the sauce.
15. Prepare 1 tsp of oil - cold-pressed rapeseed with lemongrass, ginger and chilli.
16. It's 2 of medium onions, peeled and finely chopped.
17. It's 1 of medium sweet potato, peeled and cubed.
18. It's 1/2 of aubergine, cubed.
19. It's of remainder of the can of coconut milk.
20. It's 4 of kaffir lime leaves.
21. You need 40 g of cashew nuts.
22. You need 1/2 (1 bunch) of coriander.
23. It's of juice of 1/2 lime.
24. Prepare of To serve.
25. Prepare of 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.

16:48 - Thai green curry vegan style step by step

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..

The Thai Green Curry features chunky veggies in a lip-smacking green curry, constituted of aromatic herbs and spice powders, tangy lemon juice and rinds, and of course, onion, ginger, garlic and the usual repertoire of flavour enhancers. Like in most Thai preparations, coconut milk does the balancing act. 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.

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