Hello everybody, it’s Jim, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, 16:48 - thai green curry vegan style. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Vegan Thai Green Curry makes a fantastic meal full of warm and comforting vibes. Pair this delicious one pot curry with rice or quinoa for scrumptious weeknight dinner. It is GLUTEN FREE, DAIRY FREE and NUT FREE.
16:48 - Thai green curry vegan style is one of the most favored of recent trending meals on earth. It is appreciated by millions daily. It’s simple, it’s fast, it tastes yummy. 16:48 - Thai green curry vegan style is something which I have loved my whole life. They’re fine and they look wonderful.
To begin with this recipe, we have to first prepare a few components. You can have 16:48 - thai green curry vegan style using 25 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make 16:48 - Thai green curry vegan style:
- Prepare For the paste
- Prepare 1 garlic clove
- Take 1 thumb sized turmeric root
- Get 1 tsp salt
- Take 1 tsp shrimp paste (leave out if vegan)
- Get 2 Thai green chillies (or more if you like it hot)
- Get 2 inch (5 cm) piece of galangal or ginger
- Make ready 2 sticks lemongrass, outer tough leaves removed
- Take 2 kaffir lime leaves
- Get 4 spring onions
- Prepare For the sauce
- Get 1 onion peeled and chopped
- Prepare 4 tbsps coconut milk from a 14oz (400ml) can
- Get For the sauce
- Make ready 1 tsp oil - cold-pressed rapeseed with lemongrass, ginger and chilli
- Make ready 2 medium onions, peeled and finely chopped
- Get 1 medium sweet potato, peeled and cubed
- Prepare 1/2 aubergine, cubed
- Prepare remainder of the can of coconut milk
- Take 4 kaffir lime leaves
- Get 40 g cashew nuts
- Prepare 1/2 (1 bunch) coriander
- Take juice of 1/2 lime
- Make ready To serve
- Make ready Jasmine rice
I was feeling really inspired and wanted this to be a really filling curry, so went for all the delicious veggies in this one. 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). So, it's better to make curry paste yourself (I think miso can replce shrimp paste).
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.
This vegan Thai green curry is rich and creamy and packed with fresh veggies. It's simple enough for weeknight dinners and just as good as a restaurant! 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.
So that’s going to wrap this up with this exceptional food 16:48 - thai green curry vegan style recipe. Thank you very much for your time. I am sure you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
