Hey everyone, I hope you’re having an amazing day today. Today, we’re going to make a special dish, 16:48 - thai green curry vegan style. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
In this Unique show Master Chef Sanjeev Kapoor will teach the nation his top recipes. From main course to starters, it will feature his best signature. Vegan Thai green curry is a classic Thai crowd pleaser prepared without any animal products yet with the depth of flavour of the original. Meanwhile, here is my take on Thai green curry.
16:48 - Thai green curry vegan style is one of the most favored of current trending foods on earth. It is appreciated by millions daily. It is easy, it’s fast, it tastes yummy. They’re nice and they look fantastic. 16:48 - Thai green curry vegan style is something which I’ve loved my whole life.
To begin with this particular recipe, we have to 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:
- Make ready For the paste
- Prepare 1 garlic clove
- Make ready 1 thumb sized turmeric root
- Prepare 1 tsp salt
- Prepare 1 tsp shrimp paste (leave out if vegan)
- Take 2 Thai green chillies (or more if you like it hot)
- Take 2 inch (5 cm) piece of galangal or ginger
- Make ready 2 sticks lemongrass, outer tough leaves removed
- Get 2 kaffir lime leaves
- Get 4 spring onions
- Prepare For the sauce
- Prepare 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
- Prepare 2 medium onions, peeled and finely chopped
- Make ready 1 medium sweet potato, peeled and cubed
- Prepare 1/2 aubergine, cubed
- Prepare remainder of the can of coconut milk
- Get 4 kaffir lime leaves
- Get 40 g cashew nuts
- Take 1/2 (1 bunch) coriander
- Make ready juice of 1/2 lime
- Prepare To serve
- Get Jasmine rice
So we pretty much ate nothing but green curry. This vegan Thai green curry is rich, creamy and full of bold flavours. For this Thai green curry, I experimented with frying in coconut milk for the first time. To do this you heat high-fat coconut milk/coconut cream over high heat until it bubbles and the clear coconut oil separates from the white.
Steps 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.
For this Thai green curry, I experimented with frying in coconut milk for the first time. To do this you heat high-fat coconut milk/coconut cream over high heat until it bubbles and the clear coconut oil separates from the white. This Vegan Thai Green Curry is fragrant, creamy and super nutritious! It makes the best quick and easy yet healthy dinner. How to make this Vegan Thai Green Curry.
So that is going to wrap it up with this special food 16:48 - thai green curry vegan style recipe. Thanks so much for your time. I am confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
