Thai Red Curry with Vegetables - Instant Pot & Stovetop
Vegetarian Thai Red curry is a popular Thai dish made from red curry paste cooked in coconut milk with vegetables and tofu in Instant Pot Pressure Cooker.
Servings 4
Calories 230kcal
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 medium zucchini diced
- 1 medium colored bell peppers thinly sliced
- 1 medium green bell pepper 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 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 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
I have prepared this dish in my electric pressure cooker, Instant Pot DUO60 6 QT.
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
Calories: 230kcal | Carbohydrates: 20g | Protein: 7g | Fat: 25g | Saturated Fat: 10g | Trans Fat: 1g | Sodium: 295mg | Potassium: 481mg | Fiber: 2g | Sugar: 10g | Vitamin A: 4370IU | Vitamin C: 40.4mg | Calcium: 65mg | Iron: 2.4mg