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Before you jump to 16:48 - Thai green curry vegan style recipe, you may want to read this short interesting healthy tips about Keeping Track of What You Take in: How to Do It Correctly.
When you decide to go on a diet one of the first things that you will learn is that it is important to record what you eat during the day. Keeping a food record makes it possible to determine the foods you are eating as well as the foods you arent eating. For example, after keeping a food journal for a few days, you might see that you are not taking in very many vegetables but that you are consuming lots of sugar and bad carbohydrates. Writing all of it down will help you see specifically which parts of your diet program really need to change as well as how much exercise you are going to need to do to make sure that you keep your caloric intake in check.
You should be very specific whenever you write down the things that you are eating. It is just not sufficient to list salad in your food journal. You must record each of the components within that salad as well as the type of dressing on it. You also need to record the amount of of the foods you are eating. "Cereal" just isnt beneficial, however "one cup Shredded Wheat" can be. Dont forget that the more of a thing you consume, the more calories you are going to take in so you need to list out the measurements of what you eat so that you will know exactly how many calories you take in and will need to burn.
What type of feelings are you in whenever you eat? Write it down! This could show you if you use food to solve emotional issues. This will likely show you whether or not you gravitate in the direction of specific foods based on your mood. Lots of us will reach instinctively for unhealthy foods when we feel upset or angry and we are more likely to select healthy options when we feel happy or content. When you focus on how you eat while in your different moods and emotional states, you will be able to keep similar but healthier options around for when you need those snacks--you might also start talking to someone who can help you figure out why you try to cure your moods with food.
We hope you got insight from reading it, now lets go back to 16:48 - thai green curry vegan style recipe. To make 16:48 - thai green curry vegan style you need 25 ingredients and 7 steps. Here is how you do that.
The ingredients needed to make 16:48 - Thai green curry vegan style:
- You need of For the paste.
- Get 1 of garlic clove.
- Get 1 of thumb sized turmeric root.
- Prepare 1 tsp of salt.
- Take 1 tsp of shrimp paste (leave out if vegan).
- Provide 2 of Thai green chillies (or more if you like it hot).
- Use 2 inch (5 cm) of piece of galangal or ginger.
- You need 2 sticks of lemongrass, outer tough leaves removed.
- Use 2 of kaffir lime leaves.
- Take 4 of spring onions.
- Prepare of For the sauce.
- You need 1 of onion peeled and chopped.
- Prepare 4 tbsps of coconut milk from a 14oz (400ml) can.
- Take of For the sauce.
- Use 1 tsp of oil - cold-pressed rapeseed with lemongrass, ginger and chilli.
- Prepare 2 of medium onions, peeled and finely chopped.
- Prepare 1 of medium sweet potato, peeled and cubed.
- Prepare 1/2 of aubergine, cubed.
- You need of remainder of the can of coconut milk.
- You need 4 of kaffir lime leaves.
- Prepare 40 g of cashew nuts.
- Use 1/2 (1 bunch) of coriander.
- Provide of juice of 1/2 lime.
- You need of To serve.
- Provide of 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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