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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 Deciding on Wholesome Fast Food.
Almost each and every “get healthy” and “weight loss” article you read will tell you to skip the drive through and make all of your meals yourself. This is literally very true. But occasionally the last thing you want to do is make a whole supper for yourself and your family. Sometimes you just would like to reach the drive through en route to your home and call it a day. Why shouldn’t you be able to do this every now and then and not have a bunch of guilt about slipping up on your diet? This can be done because lots of the popular fast food places are trying to make their menus healthy now. Here’s how you’ll be able to eat healthfully while you are at a fast food place.
Visit a drive through at a place who has made it a practice to offer healthier options to people. For instance, Arby’s doesn’t provide hamburgers. You can consume roast beef sandwiches, wraps and salads instead. Wendy’s, whilst no stranger to the hamburger, likewise includes plenty of additional meal choices: large salads, large baked potatoes and other tasty items fill its menu. Not many fast food places are as unhealthy as McDonalds with its deep fried everything.
Logic says that one the easiest way to stay healthy is to bypass the drive through and never eat fast food. While, usually, this is a good idea, if you make sensible choices, there is no reason to feel guilty for visiting a drive through one or two times a month. Sometimes what you need is to let other people make your dinner. If you decide on healthy things, the remorse usually associated with hitting the drive through shouldn’t be so bad.
We hope you got insight from reading it, now let’s go back to 16:48 - thai green curry vegan style recipe. To cook 16:48 - thai green curry vegan style you only need 25 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make 16:48 - Thai green curry vegan style:
- Use For the paste
- Provide 1 garlic clove
- You need 1 thumb sized turmeric root
- Prepare 1 tsp salt
- Get 1 tsp shrimp paste (leave out if vegan)
- Take 2 Thai green chillies (or more if you like it hot)
- Prepare 2 inch (5 cm) piece of galangal or ginger
- Prepare 2 sticks lemongrass, outer tough leaves removed
- Prepare 2 kaffir lime leaves
- Get 4 spring onions
- Provide For the sauce
- Provide 1 onion peeled and chopped
- Prepare 4 tbsps coconut milk from a 14oz (400ml) can
- Prepare For the sauce
- Take 1 tsp oil - cold-pressed rapeseed with lemongrass, ginger and chilli
- You need 2 medium onions, peeled and finely chopped
- Take 1 medium sweet potato, peeled and cubed
- Provide 1/2 aubergine, cubed
- You need remainder of the can of coconut milk
- You need 4 kaffir lime leaves
- Prepare 40 g cashew nuts
- Get 1/2 (1 bunch) coriander
- Take juice of 1/2 lime
- Prepare To serve
- You need Jasmine rice
Instructions 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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