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

Before you jump to 16:48 - Thai green curry vegan style recipe, you may want to read this short interesting healthy tips about Heart Friendly Foods You Must Eat.

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Be aware that is one of the healthiest meats you can consume. You may already be aware of this as you’ve in all probability been told to ensure that you consume fish at least twice a week. This is particularly true if you’ve got heart problems or if your heart is not healthy. Fact: Fish is packed full of Omega 3’s which work to process cholesterol and turn it into healthy energy. Try to eat fish in two meals every week.

There are plenty of foods you will find that that are terrific for your body. It’s true that every food brought up in this article can help your body in many ways. These foods are essentially great for the heart, though. Try to begin consuming these hearty foods daily. Your heart will thank you for it!

We hope you got benefit from reading it, now let’s go back to 16:48 - thai green curry vegan style recipe. You can cook 16:48 - thai green curry vegan style using 25 ingredients and 7 steps. Here is how you do it.

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

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