How to Make Yummy 16:48 – Thai green curry vegan style

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You can find lots of healthy treats you can choose that don’t involve a lot of preparation or searching. When you make the determination to be healthy, it’s easy to find what you need to be successful at it.

We hope you got insight 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 achieve it.

The ingredients needed to make 16:48 – Thai green curry vegan style:

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

Steps 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..

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