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You already realize that the body needs a healthy heart. Consider this: if your heart is unhealthy then the rest of your body won’t be healthy either. You already know that regular workout and a healthy lifestyle are important in terms of the general health of your heart. Are you aware, however, that some specific foods are good for making your heart be healthier? If you are interested to know which foods you should be eating to improve your heart health, keep reading.
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We hope you got benefit 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 achieve that.
The ingredients needed to prepare 16:48 - Thai green curry vegan style:
- Take For the paste
- Provide 1 garlic clove
- Use 1 thumb sized turmeric root
- You need 1 tsp salt
- Prepare 1 tsp shrimp paste (leave out if vegan)
- Prepare 2 Thai green chillies (or more if you like it hot)
- You need 2 inch (5 cm) piece of galangal or ginger
- You need 2 sticks lemongrass, outer tough leaves removed
- Take 2 kaffir lime leaves
- Take 4 spring onions
- You need For the sauce
- Prepare 1 onion peeled and chopped
- You need 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
- Prepare 2 medium onions, peeled and finely chopped
- Take 1 medium sweet potato, peeled and cubed
- You need 1/2 aubergine, cubed
- Take remainder of the can of coconut milk
- Prepare 4 kaffir lime leaves
- Provide 40 g cashew nuts
- Take 1/2 (1 bunch) coriander
- Take juice of 1/2 lime
- Get To serve
- Provide Jasmine rice
Steps 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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