Vegan Thai Green Curry - with cups & ounces
Our vegan thai green curry recipe written for US kitchens - cup and ounce measurements, °F oven temperatures, and American ingredient names you'll find at Whole Foods, Trader Joe's, Sprouts or your local farmers' market.
Cooking in the UK instead?
View the UK metric version of this recipe.
Ingredients - Serves 4
Prep 15 minutes · Cook 20 minutes
| 2 | shallots, roughly chopped |
| 4 | garlic cloves |
| 1.1 oz (30 g) | fresh ginger, peeled |
| 2 stalks | lemongrass, tender core only, sliced |
| 4 | lime leaves, stems removed |
| 2 | green chiles, seeds in for heat |
| 1 small bunch | cilantro, stalks and leaves separated |
| 1 tsp | ground cumin |
| 1 tsp | ground white pepper |
| 2 tbsp | canola oil |
| 1.67 cups (400 ml) | coconut milk, 1 can, full-fat |
| 10.6 oz (300 g) | firm tofu, pressed and cubed |
| 1 | eggplant, diced |
| 5.3 oz (150 g) | tenderstem broccoli |
| 5.3 oz (150 g) | snow peas |
| 2 tbsp | soy sauce or tamari |
| 1 tbsp | maple syrup |
| 1 | lime, juiced |
| 1 small bunch | Thai basil, to serve |
Method
American cooking note
US ovens run hotter than UK ovens of the same nominal setting - start checking 5 minutes early. Brand-wise, Califia Farms or Oatly Barista are the closest US matches for the cream-style milks used in the original recipe.
Want to cook like this every week?
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.
Explore the course Browse more US recipes