Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to make a special dish, 16:48 - thai green curry vegan style. One of my favorites. This time, I will make it a little bit tasty. This will be really 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 popular of current trending foods on earth. It’s enjoyed by millions every day. It is simple, it’s fast, it tastes delicious. 16:48 - Thai green curry vegan style is something that I’ve loved my whole life. They’re nice and they look wonderful.
To begin with this particular 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.
The ingredients needed to make 16:48 - Thai green curry vegan style:
- Take For the paste
- Prepare 1 garlic clove
- Get 1 thumb sized turmeric root
- Get 1 tsp salt
- Make ready 1 tsp shrimp paste (leave out if vegan)
- Make ready 2 Thai green chillies (or more if you like it hot)
- Get 2 inch (5 cm) piece of galangal or ginger
- Prepare 2 sticks lemongrass, outer tough leaves removed
- Prepare 2 kaffir lime leaves
- Get 4 spring onions
- Make ready For the sauce
- Make ready 1 onion peeled and chopped
- Take 4 tbsps coconut milk from a 14oz (400ml) can
- Make ready For the sauce
- Make ready 1 tsp oil - cold-pressed rapeseed with lemongrass, ginger and chilli
- Prepare 2 medium onions, peeled and finely chopped
- Get 1 medium sweet potato, peeled and cubed
- Make ready 1/2 aubergine, cubed
- Prepare remainder of the can of coconut milk
- Make ready 4 kaffir lime leaves
- Make ready 40 g cashew nuts
- Get 1/2 (1 bunch) coriander
- Take juice of 1/2 lime
- Take To serve
- Prepare 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.
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.
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 will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
