Getting ready 16:48 - Thai green curry vegan style safely

It's essential to organize food safely to help cease harmful bacteria from spreading and rising. You can take some steps to help protect your self and your family from the unfold of dangerous micro organism.
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Wash your arms

Your arms can easily unfold bacteria across the kitchen and onto meals. It's vital to at all times wash your hands totally with soap and warm water:

before starting to prepare meals
after touching raw food corresponding to meat, poultry and vegetables
after going to the bathroom
after touching the bin
after touching pets

Remember to dry your palms totally as effectively, because wet hands unfold micro organism more easily.
Keep worktops clear

Earlier than you begin preparing food, it’s essential worktops, kitchen utensils and chopping boards are clean. If they’ve been touched by raw meat, poultry, eggs or vegetables you will need to wash them completely.

You need to change dish cloths and tea towels commonly to avoid any micro organism growing on the material.


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

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