Instant Pot Thai Red Curry with Vegetables

20m    Serves 4 People   

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.

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