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Hey everyone, hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, 16:48 - thai green curry vegan style. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

16:48 - Thai green curry vegan style is one of the most popular of recent trending foods on earth. It’s appreciated by millions daily. It is easy, it is quick, it tastes delicious. 16:48 - Thai green curry vegan style is something which I have loved my whole life. They are nice and they look fantastic.

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. Meanwhile, here is my take on Thai green curry.

To get started with this particular recipe, we must first prepare a few components. 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:

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

So we pretty much ate nothing but green curry. 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.

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.

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. 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.

So that’s going to wrap this up for this exceptional food 16:48 - thai green curry vegan style recipe. Thanks so much for reading. I’m sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!