Easiest Way to Prepare Yummy 16:48 - Thai green curry vegan style

16:48 - Thai green curry vegan style.

16:48 - Thai green curry vegan style highly diverse and have mind sense that unique. Some kinds of 16:48 - Thai green curry vegan style recipes are also sufficient easy to process and dont take long. Although not everyone likes 16:48 - Thai green curry vegan style food, now several people are get attached and like the various 16:48 - Thai green curry vegan style foods on hand. This could be seen from the number of restaurants that provide 16:48 - Thai green curry vegan style as one of the dishes. You can cook 16:48 - Thai green curry vegan style using 25 ingredients and 7 steps. Here is how you cook that.

Ingredients of 16:48 - Thai green curry vegan style

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

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..

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