Easiest Way to Make Delicious 16:48 - Thai green curry vegan style

16:48 - Thai green curry vegan style.

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

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

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..