Vegan Thai Green Curry - in grams
Our vegan thai green curry recipe written for UK kitchens - gram measurements, °C oven temperatures, and British ingredient names you'll actually find at Tesco, Sainsbury's, Waitrose or Ocado.
Cooking in the US instead?
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Ingredients - Serves 4
Prep 15 minutes · Cook 20 minutes
| 2 | shallots, roughly chopped |
| 4 | garlic cloves |
| 30 g | fresh ginger, peeled |
| 2 stalks | lemongrass, tender core only, sliced |
| 4 | lime leaves, stems removed |
| 2 | green chillies, seeds in for heat |
| 1 small bunch | coriander, stalks and leaves separated |
| 1 tsp | ground cumin |
| 1 tsp | ground white pepper |
| 2 tbsp | rapeseed oil |
| 400 ml | coconut milk, 1 tin, full-fat |
| 300 g | firm tofu, pressed and cubed |
| 1 | aubergine, diced |
| 150 g | tenderstem broccoli |
| 150 g | mangetout |
| 2 tbsp | soy sauce or tamari |
| 1 tbsp | maple syrup |
| 1 | lime, juiced |
| 1 small bunch | Thai basil, to serve |
Method
British cooking note
If your oven runs fan-assisted, drop the temperature by 20°C from the figure given. UK supermarket plant milks vary in fat content - Oatly Barista works particularly well for sauces.
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This recipe is from our free vegan recipe library. For step-by-step videos that teach you the technique behind dishes like this - knife skills, building flavour, sauces, doughs - explore our Cook Like A Pro course.
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