16:48 - Thai Green Curry vegan style

Name: 16:48 - Thai Green Curry vegan style
Total time: 1800 s
Yield: 2 servings
Cuisine: British
Ingredients: For the paste; 1 garlic clove; 1 thumb sized turmeric root; 1 tsp salt; 1 tsp shrimp paste (leave out if vegan); 2 Thai green chillies (or more if you like it hot); 2 inch (5 cm) piece of galangal or ginger; 2 sticks lemongrass, outer tough leaves removed; 2 kaffir lime leaves; 4 spring onions; For the sauce; 1 onion peeled and chopped; 4 tbsps coconut milk from a 14oz (400ml) can; For the sauce; 1 tsp oil - cold-pressed rapeseed with lemongrass, ginger and chilli; 2 medium onions, peeled and finely chopped; 1 medium sweet potato, peeled and cubed; 1/2 aubergine, cubed; remainder of the can of coconut milk; 4 kaffir lime leaves; 40 g cashew nuts; 1/2 (1 bunch) coriander; juice of 1/2 lime; To serve; Jasmine rice

Laura @FeelBetter

Milton Keynes, England

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. I typically associate green curry with chicken but I had a guest for dinner who's vegan so I had a rummage through my kitchen and this recipe sort of fell together.

Why 16:48? Well that's the time my dinner guest, Matt, ran a parkrun in the following day. It's a good carb loading pre-event dish and it's hopefully an omen to follow in his footsteps!

#cookingwithnawamin
#oxfordstudents
#ChristmasGift

Why 16:48? Well that's the time my dinner guest, Matt, ran a parkrun in the following day. It's a good carb loading pre-event dish and it's hopefully an omen to follow in his footsteps!

#cookingwithnawamin
#oxfordstudents
#ChristmasGift

Laura @FeelBetter

Milton Keynes, England

Why 16:48? Well that's the time my dinner guest, Matt, ran a parkrun in the following day. It's a good carb loading pre-event dish and it's hopefully an omen to follow in his footsteps!

#cookingwithnawamin
#oxfordstudents
#ChristmasGift

Why 16:48? Well that's the time my dinner guest, Matt, ran a parkrun in the following day. It's a good carb loading pre-event dish and it's hopefully an omen to follow in his footsteps!

#cookingwithnawamin
#oxfordstudents
#ChristmasGift

Saved

Ingredients

30 minutes

2 servings

For the paste
1garlic clove
1thumb sized turmeric root
1 tspsalt
1 tspshrimp paste (leave out if vegan)
2Thai green chillies (or more if you like it hot)
2 inch (5 cm)piece of galangal or ginger
2 stickslemongrass, outer tough leaves removed
2kaffir lime leaves
4spring onions
For the sauce
1onion peeled and chopped
4 tbspscoconut milk from a 14oz (400ml) can
For the sauce
1 tspoil - cold-pressed rapeseed with lemongrass, ginger and chilli
2medium onions, peeled and finely chopped
1medium sweet potato, peeled and cubed
1/2aubergine, cubed
remainder of the can of coconut milk
4kaffir lime leaves
40 gcashew nuts
1/2 (1 bunch)coriander
juice of 1/2 lime
To serve
Jasmine rice

Saved

Steps

30 minutes

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.