Vegetarian Thai Red curry is a popular Thai dish made from red curry paste cooked in coconut milk with vegetables and vegetarian protein source such as tofu in Instant Pot Pressure Cooker.Vegan ,Gluten free & Keto Friendly.
Today i am sharing how to make Thai red curry in Instant Pot DUO60 6 QT Pressure Cooker. They are so easy to make in this instant pot and takes less than 15 minutes.
Lot of 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.
SERVING SUGGESTIONS
Thai Red curry with vegetables recipe can generally be eaten with jasmine rice or brown rice.Also it can be served as a soup.
IS THAI RED CURRY KETO FRIENDLY?
Thai Red Curry can be keto as its low in net carbs. However, pair it with low-carb cauliflower rice for keto–friendly diet meal.Make sure to add only low carb/keto friendly vegetables like broccoli ,mushrooms ,bell pepper or zucchini.
If you are on a Keto or Low Carb Diet.Checkout my Keto Indian Food Recipes Collection.
INGREDIENTS:
Vegetables -You can use a mix of colored Bell Peppers, eggplants ,carrots ,Broccoli, Mushrooms, pumpkin or butternut squash.
I highly recommend adding slow cooking veggies like egg plants ,carrot, green beans, pumpkin before pressure cooking and fast cooking veggies like bell peppers ,zucchini after pressure cooking, retains the crunch in the vegetables.
Coconut Milk – I like Chaokoh Coconut Milk brand.Use full fat coocnut milk for this recipe.
Red Thai Curry Paste– I have used store bought Thai Kitchen Red Curry paste in this recipe.
Protein:I have used plant protein extra firm tofu in this recipe.
Soy Sauce – For the extra umami- Skip this if you don’t have it.
Sugar– Use Palm Sugar or Brown Sugar or you can skip it.
HOW TO MAKE VEGETARIAN THAI RED CURRY IN INSTANT POT
Press SAUTE on Instant Pot. Add oil and once it’s hot ,add minced garlic ,ginger and onions ,Saute for about 2 minutes till onions turn soft.
Next 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 1/4 cup of water.
Close the lid.Set the pot to MANUAL/PRESSURE COOK (Low Pressure) and set 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 ,tofu ,kaffir lime leaves (or lime zest), salt and mix well.
Boil the curry on the sauté setting for a 3-4 minutes.Do not overcook the veggies.
Press Cancel, add lime juice and basil leaves (roughly torn).Give a quick stir.Adjust with more soy sauce, brown sugar or lime juice.
Serve Instant pot red curry with vegetables hot with steamed jasmine rice.
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THAI RED CURRY RECIPE CARD
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Instant Pot Thai Red Curry
Ingredients
Measuring cup used 1 cup = 250ml
- 1 tablespoon oil
- 3 cloves garlic ,minced
- 1/2 inch ginger ,minced
- 1 small yellow onion ,finely chopped
- 2-3 tablespoon thai red curry paste ,i used thai kitchen
- 1 can 14 oz full fat coconut milk (400 ml)
- 1/4 cup water or vegetable broth
- 1 tablespoon dark soy sauce or tamari for gluten free
- 1 teaspoon brown sugar ,(optional)
- 1 medium zucchini ,diced
- 1 medium colored bell peppers ,thinly sliced
- 1 medium green bell pepper ,thinly sliced
- 1/2 cup canned baby corn
- 1/2 cup extra firm tofu, cubed
- 3-4 kaffir lime leaves or (lime zest of 1/2 lime)
- 1 tablespoon lime juice
- 1/2 cup thai basil
- salt to taste
Instructions
INSTANT POT METHOD:
- Press SAUTE on Instant Pot. Add oil and once it’s hot ,add minced garlic ,ginger and onions ,Saute for about 2 minutes till onions turn soft.
- Next 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 1/4 cup of water.
- Close the lid.Set the pot to MANUAL/PRESSURE COOK (Low Pressure) and set 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 ,tofu ,kaffir lime leaves (or lime zest), salt and mix well.
- Boil the curry on the sauté setting for a 4-5 minutes.Do not overcook the veggies.
- Press Cancel, 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.
STOVE TOP 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.
- Next 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 1/4 cup of water.Bring it to a boil for 4-5 minutes on medium low heat.
- 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.
- 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.
- Turn of 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.
Notes
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