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The ingredients needed to prepare 16:48 - Thai green curry vegan style:
- Provide For the paste
- You need 1 garlic clove
- Take 1 thumb sized turmeric root
- Use 1 tsp salt
- Get 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
- Provide 2 kaffir lime leaves
- Get 4 spring onions
- Use For the sauce
- Use 1 onion peeled and chopped
- You need 4 tbsps coconut milk from a 14oz (400ml) can
- Use For the sauce
- Prepare 1 tsp oil - cold-pressed rapeseed with lemongrass, ginger and chilli
- Prepare 2 medium onions, peeled and finely chopped
- Get 1 medium sweet potato, peeled and cubed
- Use 1/2 aubergine, cubed
- Use remainder of the can of coconut milk
- Use 4 kaffir lime leaves
- Prepare 40 g cashew nuts
- Get 1/2 (1 bunch) coriander
- You need juice of 1/2 lime
- Take To serve
- Get 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.
Enjoy an authentic and delicious Thai green curry recipe for the vegetarian palate. It includes all of the authentic trimmings—lemongrass, coriander seeds, green chilies, galangal, makrut lime leaves, coconut milk—without the meat. See more ideas about Vegan thai, Vegan thai green curry, Vegetarian recipes. This vegan Thai green curry is rich and creamy and packed with fresh veggies. It's simple enough for weeknight dinners and just as good as a restaurant!
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