16:48 - Thai green curry vegan style

How to Cook Recipes 16:48 - Thai green curry vegan style using 25 ingredients and 7 steps

16:48 - Thai green curry vegan style - All it takes is one pot, it's loaded with rich flavours, and is bound to be a crowd pleaser! I have a huge declaration to make: This Vegan Thai Green Curry equally rivals my Chickpea Curry for the best recipe on my website. My Chickpea Curry is my most popular. I want to warn you all. Although green curry can be made as a vegan recipe, store-bought green curry paste "may not" be vegan-friendly (cuz one of the every Thai curry paste ingredients is shrimp paste).

I love green curry; so fragrant yet rich with coconut milk and warming spices and it's one of my comfort dishes on a cold, wintry evening.

Check out my other videos for more vegan recipe inspiration.

You can have 16:48 - Thai green curry vegan style using 25 ingredients and 7 steps. Here is how you cook it.

Ingredients make 16:48 - Thai green curry vegan style

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

16:48 - Thai green curry vegan style - We once took a holiday where the only vegan thing available to eat was vegan Thai green curry. This Green Thai Curry is a great dish to rustle out on weeknights - so much better than a takeout! Make it from a store bought curry paste or with homemade paste, either-ways your green curry is going to be fabulous with steamed rice. THAI GREEN CURRY RECIPE A note about green curry paste: Store-bought curry paste can vary significantly in spice level from brand to brand. We used Thai Kitchen's green curry paste when cooking this, which is on the more mild end of the spectrum. We have read that Mae Ploy, while flavorful, is significantly spicier. When in doubt, start with a small amount of curry paste - you can always add more in towards the. Thank you and good luck