How to Make Favorite 16:48 - Thai green curry vegan style

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We hope you got insight from reading it, now let's go back to 16:48 - thai green curry vegan style recipe. You can have 16:48 - thai green curry vegan style using 25 ingredients and 7 steps. Here is how you do it.

The ingredients needed to cook 16:48 - Thai green curry vegan style:

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

Instructions to make 16:48 - Thai green curry vegan style:

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..

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