How to Cook 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 ideal taste that unique. Few kinds of 16:48 - Thai green curry vegan style recipes are also enough easy to process and dont pick up lengthy. Though not everyone likes 16:48 - Thai green curry vegan style food, currently some people are get attached and like the sundry 16:48 - Thai green curry vegan style foods on hand. This can be visible than the number of restaurants that prepare 16:48 - Thai green curry vegan style as one of the dish. You can have 16:48 - Thai green curry vegan style using 25 ingredients and 7 steps. Here is how you cook it.

Ingredients of 16:48 - Thai green curry vegan style

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