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The ingredients needed to make 16:48 - Thai green curry vegan style:
- Provide For the paste
- Use 1 garlic clove
- Take 1 thumb sized turmeric root
- You need 1 tsp salt
- Take 1 tsp shrimp paste (leave out if vegan)
- You need 2 Thai green chillies (or more if you like it hot)
- Use 2 inch (5 cm) piece of galangal or ginger
- Provide 2 sticks lemongrass, outer tough leaves removed
- Get 2 kaffir lime leaves
- You need 4 spring onions
- Provide For the sauce
- Prepare 1 onion peeled and chopped
- Use 4 tbsps coconut milk from a 14oz (400ml) can
- Provide For the sauce
- Take 1 tsp oil - cold-pressed rapeseed with lemongrass, ginger and chilli
- Take 2 medium onions, peeled and finely chopped
- Use 1 medium sweet potato, peeled and cubed
- Use 1/2 aubergine, cubed
- You need remainder of the can of coconut milk
- Get 4 kaffir lime leaves
- You need 40 g cashew nuts
- Take 1/2 (1 bunch) coriander
- You need juice of 1/2 lime
- Prepare To serve
- Provide Jasmine rice
Instructions to make 16:48 - Thai green curry vegan style:
- 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.
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