Steps to Make Ultimate 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 let’s go back to 16:48 – thai green curry vegan style recipe. To make 16:48 – thai green curry vegan style you only need 25 ingredients and 7 steps. Here is how you achieve it.

The ingredients needed to cook 16:48 – Thai green curry vegan style:

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