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Before you jump to 16:48 – Thai green curry vegan style recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Day-To-Day Life.
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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. To make 16:48 – thai green curry vegan style you only need 25 ingredients and 7 steps. Here is how you do it.
The ingredients needed to make 16:48 – Thai green curry vegan style:
- Provide of For the paste.
- Provide 1 of garlic clove.
- Take 1 of thumb sized turmeric root.
- Provide 1 tsp of salt.
- Take 1 tsp of shrimp paste (leave out if vegan).
- You need 2 of Thai green chillies (or more if you like it hot).
- Use 2 inch (5 cm) of piece of galangal or ginger.
- Get 2 sticks of lemongrass, outer tough leaves removed.
- Prepare 2 of kaffir lime leaves.
- Use 4 of spring onions.
- Prepare of For the sauce.
- Provide 1 of onion peeled and chopped.
- You need 4 tbsps of coconut milk from a 14oz (400ml) can.
- Get of For the sauce.
- You need 1 tsp of oil – cold-pressed rapeseed with lemongrass, ginger and chilli.
- Prepare 2 of medium onions, peeled and finely chopped.
- Prepare 1 of medium sweet potato, peeled and cubed.
- Prepare 1/2 of aubergine, cubed.
- Get of remainder of the can of coconut milk.
- Use 4 of kaffir lime leaves.
- Get 40 g of cashew nuts.
- Get 1/2 (1 bunch) of coriander.
- Prepare of juice of 1/2 lime.
- Prepare of To serve.
- Use of Jasmine rice.
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..
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