16:48 - Thai green curry vegan style. 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.

16:48 - Thai green curry vegan style 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.

Hello everybody, hope you're having an incredible day today. Today, I will show you a way to make a distinctive dish, 16:48 - thai green curry vegan style. It is one of my favorites. For mine, I will make it a bit tasty. This will be really delicious.

16:48 - Thai green curry vegan style is one of the most favored of recent trending meals in the world. It's enjoyed by millions every day. It's easy, it is fast, it tastes yummy. They're fine and they look fantastic. 16:48 - Thai green curry vegan style is something which I have loved my whole life.

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.

To begin with this recipe, we must first prepare a few ingredients. You can cook 16:48 - thai green curry vegan style using 25 ingredients and 7 steps. Here is how you cook that.

Composition for 16:48 - Thai green curry vegan style:

Provide - For the paste.
You need 1 of garlic clove.
You need 1 thumb sized turmeric root.
Provide 1 tsp of salt.
Need 1 tsp shrimp paste (leave out if vegan).
You need 2 of Thai green chillies (or more if you like it hot).
Need 2 inch (5 cm) piece of galangal or ginger.
Prepare 2 sticks lemongrass, outer tough leaves removed.
Give 2 - kaffir lime leaves.
Prepare 4 of spring onions.
You need of For the sauce.
Need 1 onion peeled and chopped.
Give 4 tbsps for coconut milk from a 14oz (400ml) can.
Prepare - For the sauce.
You need 1 tsp oil - cold-pressed rapeseed with lemongrass, ginger and chilli.
Provide 2 for medium onions, peeled and finely chopped.
Provide 1 of medium sweet potato, peeled and cubed.
You need 1/2 - aubergine, cubed.
You need - remainder of the can of coconut milk.
Provide 4 for kaffir lime leaves.
You need 40 g of cashew nuts.
Need 1/2 (1 bunch) - coriander.
Provide for juice of 1/2 lime.
Require of To serve.
Provide of Jasmine rice.

So we pretty much ate nothing but green curry. 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.

16:48 - Thai green curry vegan style making process:

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..

Scroll to the bottom of the post for the full recipe. Fry the curry paste and lemongrass for a few minutes until fragrant. Try our super quick vegan Thai green curry with butternut squash. Creamy, delicately spiced Thai-style curry is a crowd-pleaser. We have been hooked on this recipe because it's SO easy to make and great to make in large batches to meal prep for the week.

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