Instant Pot Thai Red Curry with Vegetables

Thai Red curry recipe is a popular Thai dish made from red curry paste cooked in coconut milk with vegetables and a vegetarian protein source such as tofu in Instant Pot Pressure Cooker and is Vegetarian, Vegan, Gluten-free & Keto Friendly. It can be prepared in under 30 minutes and great for weekday meals.

I absolutely love Thai curry. Most times when I am craving Thai food, I usually check out a local restaurant. 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 and Thai Peanut Noodles.

Today I am sharing how to make an Authentic Thai red curry recipe in Instant Pot DUO60 6 QT Pressure Cooker. Thai curry is so easy to make in this instant pot and takes less than 20 minutes.

What is Thai Red Curry Paste? 

Traditional red curry paste is made from 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.

A 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.

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, pumpkin before pressure cooking, and fast cooking veggies like bell peppers, 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 have used store-bought Thai Kitchen Red Curry Paste (vegan) and it 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 are unable to find them, then add the zest of ½ lime.
• Lime juice: Squeeze juice of half 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

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 can of full fat coconut milk 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, 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 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 Instant pot Vegetarian Thai red curry 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.

Serving Suggestions

Thai Red curry with vegetables recipe can generally be eaten with jasmine rice or naan, or served as a soup.

Tips to make the Best Thai Red Curry

• Choose full-fat coconut milk for a creamy and rich curry.
• Most Important, add the fast cooking veggies in the end and simmer for few minutes to keep them tender and crunchy.
• Some store brought curry pastes can be hot, so try adding a tablespoon first and increase as you need.
• You can also pan-fry tofu and add it to the Thai red curry to make it restaurant-style.
• Add Kafir lime leaves because it gives a unique Thai flavor.

Variations

• 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 chickpeas, tempeh, edamame.

Common Questions

More Instant Pot Asian recipes

• Vegetable Hakka Noodles
• Thai Pumpkin Soup
• Vegetable Fried Rice
• Garlic Noodles