Recipe: Tasty 16:48 - Thai green curry vegan style

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.

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

Ingredients of 16:48 - Thai green curry vegan style

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

16:48 - Thai green curry vegan style instructions

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..

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. Real Vegan Thai Green Curry With Gluten-Free Options. Enjoy an authentic and delicious Thai green curry recipe for the vegetarian palate. It includes all of the authentic trimmings—lemongrass, coriander seeds, green chilies, galangal, makrut lime leaves, coconut. Try our super quick vegan Thai green curry with butternut squash.