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Thai red curry served in a white bowl with lemon wedges and thai basil on side
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4.6 from 25 votes

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.
Course Main Course
Cuisine Asian, Thai
Keyword curry, instant pot thai red curry, red curry with vegetables
Diet Gluten-Free, Keto, Low Carb, Vegan
Method Instant Pot/Pressure Cooker, Stovetop
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4
Calories 230kcal
Author Bhavana Patil

Ingredients

Measuring cup used 1 cup = 250ml

  • 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.
    onions minced ginger garlic in a pot
  • Next, add Thai red curry paste and saute for a minute because it enhances the flavors of the final dish.
    thai red curry paste in a pot
  • Stir in 1 can of full-fat coconut milk and ¼ cup of water.
    coconut milk stirred with sautéed onions in the pot
  • 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.
    veggies lime leaves and soy sauce in thai red curry
  • Boil the curry on the sauté setting for 3-4 minutes. Do not overcook the veggies.
    thai red curry is boiling in the instant pot
  • 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.
    thai basil and lemon juice added to thai red curry
  • Serve Vegetarian Thai red curry Instant pot hot with steamed jasmine rice.
    Thai red curry served in a white bowl with lemon wedges and thai basil on side

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:

  • Choose full-fat coconut milk for a creamy and rich curry
  • 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 for a unique Thai flavor.

Variations :

  • Feel free to get creative with the vegetables you use here. You could try baby spinach, broccoli, mushrooms, snow peas, diced butternut, potato, or sweet potato and for protein canned chickpeas, tempeh, edamame.
 
Note: Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.

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