Recipe of Award-winning 16:48 - Thai green curry vegan style

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We hope you got benefit from reading it, now let's 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 do that.

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

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

Fry the curry paste and lemongrass for a few minutes until fragrant. 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. Making vegan Thai green curry is so easy.

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