Recipe: Delicious 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. In today's episode of Wok(less) Wednesday, Jeremy makes a vegan Thai green curry. With a fresh and spicy paste, this curry is sure to hit the spot with plenty of vegetables and tofu.

I've had trouble finding fish-less green curry paste so I've decided to make my own, especially that things like. I love Thai green curry with some steamed rice and we have made the recipe from ingredients Recipe Cookbook. We present you the Vegetarian Thai Green Curry which is traditionally a non veg Thai curry. You can have 16:48 - Thai green curry vegan style using 25 ingredients and 7 steps. Here is how you cook that.

Ingredients of 16:48 - Thai green curry vegan style

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

Thai green curry is one of the most desired curries. It's a great mix of balanced flavor with spicy, savory, sweet, and aromatic, all with the taste of different vegetables in a creamy coconut-based soup. When I want to eat something filling and flavorful, Thai green curry is high on my list. This vegan Thai green curry is rich and creamy and packed with fresh veggies.

16:48 - Thai green curry vegan style instructions

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..

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. So we pretty much ate nothing but green curry. This vegan Thai green curry is quick and easy to make, and packed with flavour and fragrance to give you a real taste of Thailand. The Thai term for green curry is translated to English literally as "sweet green curry".