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

16:48 - Thai green curry vegan style. This vegan Thai green curry is rich, creamy and full of bold flavours with a kick of heat. It's a hearty, comforting vegan meal that's full of vegetables like Creamer potatoes, zucchini, baby eggplant, red bell pepper and spinach. Serve this Thai green curry with rice and fried tofu (or added chickpeas!) for a satiating plant-based meal.

If pounding isn't your thing, place in a food processor and blend. To make the sauce, heat the oil in a large pan. Traditionally this curry sauce is fairly thin and soupy in consistency. You can have 16:48 - Thai green curry vegan style using 25 ingredients and 7 steps. Here is how you achieve it.

Ingredients of 16:48 - Thai green curry vegan style

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

Allow the sauce to come to a gentle simmer. Season with tamari (soy sauce or vegan fish sauce), lime juice and a touch of sugar (if needed). I love green curry; so fragrant yet rich with coconut milk and warming spices and it's one of my comfort dishes on a cold, wintry evening. You can add whatever vegetables you like - cauliflower, green beans, broccoli, capsicums and snow peas are great choices.

16:48 - Thai green curry vegan style step by step

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..

And if you are not a fan of tofu, you could use chick peas instead. Potatoes, pumpkin and sweet potatoes are also great. It's full of flavor and simple enough for weeknight dinners. I used store-bought Thai curry paste instead of raw ingredients, because some (like galangal) are difficult to find and time-consuming to prepare. The creation of this Easy Vegetarian Green Thai Curry recipe, and it's accompanying post has been (from a writer's perspective) one of our very most interesting to date.

Location:

Share :