Thai Red Curry is a popular Thai dish made with red curry paste, coconut milk, vegetables, and a vegetarian protein source like tofu. It can be easily made in an Instant pot pressure cooker, making it a quick and convenient option for busy weekdays. It is also versatile, being vegetarian, vegan, gluten-free, and keto-friendly, and can be ready in under 30 minutes.
I love Thai curry. When I am craving Thai food, I usually check out a local restaurant. However, with the lockdown due to Covid, I started making easy Thai red curry recipes at home in the Instant Pot. My husband, who was not a big fan of Thai curry, also gave me great reviews.
I would place the Veg Thai red curry recipe in my top ten list of favorite foods easily. In addition to this, My other favorite Instant Pot Thai recipes are Thai basil fried rice, Thai panang curry, and Thai peanut noodles.
Today I, am sharing how to make an Authentic Thai red curry recipe in Instant Pot 6 QT Pressure Cooker. Thai curry is easy to make in this instant pot and takes less than 20 minutes.
Jump to:
- What is Thai Red Curry Paste?
- Ingredients - Notes & Substitutions
- How to Make Vegetarian Thai Red Curry in Instant Pot
- Stovetop Pot Method
- Serving Suggestions
- Storage Suggestions
- Tips to make the Best Thai Red Curry
- Variations
- Common Questions
- More Instant Pot Asian Recipes
- Thai Red Curry with Vegetables - Instant Pot & Stovetop
What is Thai Red Curry Paste?
Traditional red curry paste is made of red chili peppers, shallot, garlic, lemongrass, galangal, palm sugar, and spices. While you can prepare red curry paste from scratch, store-bought curry paste works very well too.
Many Thai red curry paste brands available in the market contain fish and oyster sauce. So, if you are a vegetarian or vegan, I highly recommend using Thai Kitchen Red Curry or Maesri Thai Red Curry Paste brands.
Ingredients - Notes & Substitutions
These are the main ingredients needed for this vegetarian Thai red curry recipe.
- Vegetables: You can use a mix of vegetables like colored bell peppers, eggplants, carrots, broccoli, mushrooms, pumpkin, or butternut squash for this red curry. I highly recommend adding slow-cooking veggies like eggplants, carrots, green beans, and pumpkin before pressure cooking, and fast-cooking veggies like bell peppers, and zucchini after pressure cooking, which retains the crunch in the vegetables.
- Coconut Milk: I like Chaokoh coconut milk brand. Full fat works best as it contains the creamiest flavors, but low-fat coconut milk works, too.
- Thai Red Curry Paste: I used store-bought Thai kitchen red curry paste (vegan), which can be found in most grocery stores.
- Protein: I have used plant-based protein organic extra firm tofu in this recipe.
- Herbs: Stir in roughly torn Thai basil and cilantro just before serving. In case you can't find Thai basil, regular basil works well, too.
- Kaffir lime leaves: are hard to find outside of Asian markets, but if you cannot find them, then add the zest of ½ lime.
- Lime juice: Squeeze juice of half a lime into the curry for added flavor.
- Low sodium soy sauce: Or tamari for gluten-free. Because it adds the extra zing to the dish.
- Sugar: Use palm sugar or brown sugar. Otherwise, you can skip it.
How to Make Vegetarian Thai Red Curry in Instant Pot
Firstly, Press Saute on the Instant Pot. Add 1 tablespoon oil, and once it's hot, add 3 garlic cloves (minced), ½ inch ginger (minced), and 1 small onion (finely chopped). Saute for about 2 minutes till the onions turn soft.
Next, add 2-3 tablespoons Thai red curry paste and saute for a minute. This enhances the flavors of the final dish.
Stir in one 14 oz can full-fat coconut milk (about 2 cups) and ¼ cup water (or vegetable broth).
Close the lid. Set the pot to MANUAL/PRESSURE COOK (Low Pressure) and set the timer to 1 minute.
If you do not have the low-pressure option, you can set the time to zero minutes.
When the instant pot beeps, allow 5 minutes of natural pressure release, and then release the remaining pressure manually.
Stir in 1 tablespoon soy sauce, 1 teaspoon brown sugar (optional), fast-cooking veggies like 1 small zucchini (diced), 1 ½ cups colored bell peppers (thinly sliced), ½ cup canned baby corn, ½ cup extra-firm tofu (cubed), 3-4 kaffir lime leaves (or lime zest), salt to taste, and mix well.
Boil the curry on the sauté setting for 3-4 minutes. Do not overcook the veggies.
Press Cancel, and add freshly squeezed 1 tablespoon lime juice and ½ cup Thai basil leaves (roughly torn). Give a quick stir.
Adjust with more soy sauce, brown sugar, or lime juice. The curry thickens as it cools down.
Serve Vegetarian Thai red curry Instant pot hot with steamed jasmine rice.
Stovetop Pot Method
- Heat 1 tablespoon oil in a pan on medium-high heat. Add minced garlic, ginger, and onions. Saute for about 2 minutes until the onions turn soft.
- Then add Thai red curry paste and saute for a minute to enhance the flavors of the final dish.
- Stir in 1 can of full-fat coconut milk and ¼ cup of water. Bring it to a boil for 4-5 minutes on medium-low heat.
- Next, stir in soy sauce, brown sugar (optional), fast-cooking veggies like zucchini, colored peppers, canned baby corn, tofu, kaffir lime leaves (or lime zest), salt, and mix well.
- Furthermore, Cover the pot and let the curry cook on medium heat for 4-5 minutes. Do not overcook the veggies. They should be fork-tender. Adjust the consistency of the curry at this point. You can add water to thin it out if you desire.
- Lastly, turn off the gas and add lime juice and basil leaves (roughly torn). Give a quick stir. Adjust with more soy sauce, brown sugar, or lime juice.
- Garnish with coriander leaves and serve hot with steamed jasmine rice.
Serving Suggestions
Thai red curry with vegetables is traditionally enjoyed with jasmine rice, or served as a soup. It can also be paired with long-grain basmati rice, coconut rice for a delicious meal.
Storage Suggestions
- Store: The leftover Thai red curry can be stored in an airtight container in the refrigerator for up to 3 days.
- Freeze: You can freeze in freezer-safe containers or Ziploc bags for up to 3 months.
- Reheat: Reheat Thai curry in a microwave or stovetop until warm, and serve. If it is frozen, defrost first and then reheat.
Tips to make the Best Thai Red Curry
- Creamy Curry: Choose full-fat coconut milk for a creamy and rich curry.
- Fast-cooking veggies: Most Importantly, add the fast-cooking veggies at the end and simmer for a few minutes to keep them tender and crunchy.
- Adjust the spiciness: Some store-bought curry pastes can be spicy, so add a tablespoon first and increase as needed.
- Add Crispy Tofu: You can also pan-fry or air-fried tofu and add it to the Thai red curry to make it restaurant-style.
- Use fresh herbs: Fresh basil, cilantro, and kaffir lime leaves to add the best flavor to the curry.
Variations
- Other Veggies: Feel free to get creative with your vegetables here. You could also try baby spinach, broccoli, mushrooms, snow peas, diced butternut, potato, or sweet potato, and for protein, canned or cooked chickpeas, tempeh, and edamame.
- Sweet: For a sweeter curry, add sweeteners such as brown sugar, palm sugar, or honey to the dish.
Common Questions
Thai Red Curry can be keto as it's low in net carbs. However, pair it with low-carb cauliflower rice for a keto-friendly diet meal. Also, make sure to add only low-carb/keto-friendly vegetables like broccoli, mushrooms, bell pepper, or zucchini.
Yes! Limes are the keystone of Thai cooking. Lime juice gives a much richer flavor to the dish.
Yup!
More Instant Pot Asian Recipes
Thai Red Curry with Vegetables - Instant Pot & Stovetop
Equipment
Ingredients
- 1 tablespoon oil
- 3 cloves garlic minced
- ½ inch ginger minced
- 1 small yellow onion finely chopped
- 2-3 tablespoons thai red curry paste i used thai kitchen
- 1 can 14 oz full fat coconut milk (about 400 ml)
- ¼ cup water (Or vegetable broth)
- 1 tablespoon dark soy sauce (Or tamari for gluten free)
- 1 teaspoon brown sugar optional
- 1 small zucchini diced
- 1 ½ cups colored bell peppers thinly sliced
- ½ cup canned baby corn
- ½ cup extra firm tofu cubed
- 3-4 kaffir lime leaves (Or zest of ½ lime)
- 1 tablespoon lime juice
- ½ cup thai basil
- salt adjust to taste
Instructions
Instant Pot Method:
- Firstly, Press Saute. Add oil and once it's hot, add minced garlic, ginger, onions. Saute for about 2 minutes till onions turn soft.
- Next, add Thai red curry paste and saute for a minute because it enhances the flavors of the final dish.
- Stir in 1 14oz can of full-fat coconut milk (about 2 cups) and ¼ cup of water.
- Close the lid. Set the pot to MANUAL/PRESSURE COOK (Low Pressure) and set the timer to 1 minute.If you do not have the low-pressure option, you can set the time to zero minutes.
- When the instant pot beeps, allow 5 minutes of natural pressure release and then release the remaining pressure manually.
- Stir in soy sauce, brown sugar (optional), fast-cooking veggies like zucchini, colored peppers, canned baby corn, extra-firm tofu, kaffir lime leaves (or lime zest), salt, and mix well.
- Boil the curry on the sauté setting for 3-4 minutes. Do not overcook the veggies.
- Press Cancel, add fresh lime juice and basil leaves (roughly torn). Give a quick stir.Adjust with more soy sauce, brown sugar, or lime juice. The curry thickens as it cools down.
- Serve Vegetarian Thai red curry Instant pot hot with steamed jasmine rice.
Stovetop Pot Method:
- Heat 1 tablespoon oil in a pan on medium-high heat. Add minced garlic, ginger, and onions, Saute for about 2 minutes till onions turn soft.
- Then add Thai red curry paste and saute for a minute to enhance the flavors of the final dish.
- Stir in 1 can of full-fat coconut milk and ¼ cup of water. Bring it to a boil for 4-5 minutes on medium-low heat.
- Next stir in soy sauce, brown sugar (optional), fast cooking veggies like zucchini, colored peppers, canned baby corn, tofu, kaffir lime leaves (or lime zest), salt and mix well.
- Furthermore, Cover the pot and let the curry cook on medium heat for 4-5 minutes. Do not overcook the veggies. They should be fork-tender. Adjust the consistency of the curry at this point. You can add water to thin it out if you desire.
- Lastly, turn off the gas and add lime juice and basil leaves (roughly torn). Give a quick stir. Adjust with more soy sauce, brown sugar, or lime juice.
- Serve hot with steamed jasmine rice.
Video
Notes
Tips to make the Best Thai Red Curry
- Creamy Curry: Choose full-fat coconut milk for a creamy and rich curry.
- Fast-cooking veggies: Most Important, add the fast-cooking veggies in the end and simmer for a few minutes to keep them tender and crunchy.
- Adjust the spiciness: Some store-bought curry pastes can be hot, so try adding a tablespoon first and increasing as you need.
- Add Crispy Tofu: You can also pan-fry or air-fried tofu and add it to the Thai red curry to make it restaurant-style.
- Use fresh herbs: Fresh basil, cilantro, and kaffir lime leaves to add the best flavor to the curry.
Variations
- Other Veggies: Feel free to get creative with the vegetables you use here. You could also try baby spinach, broccoli, mushrooms, snow peas, diced butternut, potato, or sweet potato, and for protein, canned or cooked chickpeas, tempeh, and edamame.
- Sweet: For a sweeter curry, add sweeteners such as brown sugar, palm sugar, or honey to the dish.
Nutrition
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Reyna
Do you have recommendations for cooking rice pot in pot with this?
Bhavana Patil
Hi Reyna, the cooking time of curry is only 1 minute, so unfortunately we cant cook jasmine rice or any long grain rice in 1 minute with pot-in-pot option. Hope this helps
erika
This was really good! It ended up a little runny and spicy since I didn't taste the store bought thai red curry first (as you recommended). I had an extra can of coconut cream (not milk) so I put in 1/2 the can at the end. It was perfect!
Thanks!
Bhavana Patil
Hi Erika, I am so glad to know recipe came out well. Thanks for sharing your feedback 🙂
Ruth
Hi Bhavana,
If I double this recipe in my Instant Pot, do I just double the pressure time?
Thanks,
Ruth
Bhavana Patil
Hi Ruth, No need to double the pressure-time if you are doubling the quantity, that's the beauty of Instant Pot Hope this helps.
Hetal
If I use canned bamboo shoots, baby corn and water chestnuts do I also add them with the rest of the veggies?
Bhavana Patil
Yes, you can cook them after pressure cooking with other veggies. Hope this helps.
Jaya R
Hi Bhavani, I have been visiting your site for recipes and they are all so awesome! In the recipe above, you mention fast cooking veggies and other veggies that can be added to the dish. Do you cook the squash for example separately then add to the curry? Alternately, I think we can half cook or partially cook them, then add with the fast cooking veggies for better blending of the seasonings. Thoughts?
Anonymous
Sorry, auto correct changed your name. Apologies!
Bhavana Patil
Hi Jaya, Butternut squash takes 3-4 minutes to cook in instant pot, so I would partially cook and add it. Fast cooking veggies like zucchini,bell peppers, broccoli can only be added after pressure cooking to get a good crunch. Hope this helps.
Anonymous
I loved this, will definitely try.
Bhavana Patil
Thank you 🙂 Do let me know, how it turns out. Have a great day 🙂
Jordan Schumacher
So good !!!!! I’m saving!!! I also added some Peanut butter 👍
Bhavana Patil
Thank you so much Jordan 🙂 I am super glad you loved it, Peanut butter addition sounds interesting. Have a great day 🙂
Meenakshi Bachoo
Hello Bhavana!
I just came across your website while looking for keto indian veg dishes. Can't wait to try the dishes here. Glad to know you're from Harihar which happens to be my father in law's native place , loved the temples there! I moved to US 2 yrs back and now I'm looking forward to your culinary blogs! Thank you for compiling such a huge variety! All the best!
Bhavana Patil
Hello Meenakshi 🙂 Yayyy! I had a huge smile after reading your comment, I love Harihar & having spent close to 22 years there - there are so many Fond memories associated with the place 🙂 I can never forget those beautiful temples on the bank of Tungabhadra river 🙂 I am happy you found my Blog, I genuinely hope you can Connect with the recipes & like them, do let me know when you try them & thank you 🙂
Jenny
This was so easy and absolutely delicious! Thank you!
Bhavana Patil
Yayyyy !!!! Thank you Jenny 🙂 Looking forward to hear your feedback on other recipes as well , Happy eating 🙂
Anonymous
Turned out perfect in IP!