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.

• 1 Tbsp oil
• 3 Cloves garlic minced
• 5 Inch ginger
• 1 Small yellow onion finely chopped
• 2-3 Tbsp thai red curry paste
• 4 Cup water (Or vegetable both)
• 1 Tbsp dark soy sauce
• 1 Cup coconut milk
• 1 Tsp brown sugar optional
• 1 Medium zucchini diced
• 1 Medium colored bell peppers thinly sliced
• 1 Medium green bell pepper thinly sliced
• 1/2 Cup boiled baby corn
• 1/2 Cup extra firm tofu cubed
• 3-4 Kaffir lime leaves (Or zest of ½ lime)
• 1 Tbsp lime juice
• 1/2 Cup thai basil
• Salt to taste

Stovetop Pot Method:

• Heat 1 tablespoon oil in a pan on medium high heat. 
• Add minced garlic ,ginger and onions, and 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 cup of full fat coconut milk and ¼ 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 if required.
• Serve hot with steamed jasmine rice.