Thai Red Curry with Tofu
By :Instant Pot Recipe Collection Cookbook
Print Recipe
Votes: 3
Rating: 5
Rate this recipe!
Course Main Course
Cuisine Modern
Difficulty Easy
Browse Category Vegan & Vegetarian
Duration less than 15 min
Cooking Technique Pressure Cook, Sauté
Main Ingredient Coconut Milk, Shallots, Sweet Potato, Tofu
Prep Time 5 minutes
Cook Time 6 minutes
Servings
4 servings
Ingredients
  • 2 tbsp vegetable oil
  • 5 medium shallots thinly sliced (about 1 1/2 cups)
  • 3 tbsp Thai red curry paste
  • 1 tsp minced Garlic
  • 1 tsp grated fresh ginger
  • 13 ounces unsweetened coconut milk 1 can
  • 1 medium sweet potato peeled and cut into 1-inch pieces
  • 1 small eggplant or large zucchini halved lengthwise and cut crosswise into 1/2-inch-wide slices
  • 1 1/2 tbsp soy sauce
  • 1 tbsp packed brown sugar
  • 16 ounces extra firm tofu cut into 1-inch pieces 1 package
  • 1 red bell pepper cut into 1/4-inch strips
  • 1/2 cup green beans (1-inch pieces)
  • 1/4 cup chopped fresh basil
  • 2 tbsp lime juice
  • Hot cooked rice (optional)
Course Main Course
Cuisine Modern
Difficulty Easy
Browse Category Vegan & Vegetarian
Duration less than 15 min
Cooking Technique Pressure Cook, Sauté
Main Ingredient Coconut Milk, Shallots, Sweet Potato, Tofu
Prep Time 5 minutes
Cook Time 6 minutes
Servings
4 servings
Ingredients
  • 2 tbsp vegetable oil
  • 5 medium shallots thinly sliced (about 1 1/2 cups)
  • 3 tbsp Thai red curry paste
  • 1 tsp minced Garlic
  • 1 tsp grated fresh ginger
  • 13 ounces unsweetened coconut milk 1 can
  • 1 medium sweet potato peeled and cut into 1-inch pieces
  • 1 small eggplant or large zucchini halved lengthwise and cut crosswise into 1/2-inch-wide slices
  • 1 1/2 tbsp soy sauce
  • 1 tbsp packed brown sugar
  • 16 ounces extra firm tofu cut into 1-inch pieces 1 package
  • 1 red bell pepper cut into 1/4-inch strips
  • 1/2 cup green beans (1-inch pieces)
  • 1/4 cup chopped fresh basil
  • 2 tbsp lime juice
  • Hot cooked rice (optional)
Votes: 3
Rating: 5
Rate this recipe!
Instructions
  1. Press Sauté; heat oil in Instant Pot®. Add shallots; cook and stir 2 minutes or until softened. Add curry paste, garlic and ginger; cook and stir 1 minute. Stir in coconut milk, sweet potato, eggplant, soy sauce and brown sugar; mix well.
  2. Secure lid and move pressure release valve to Sealing position. Press Manual or Pressure Cook; cook at high pressure 4 minutes.
  3. When cooking is complete, press Cancel and use quick release.
  4. Add tofu, bell pepper and green beans to pot. Secure lid and move pressure release valve to Sealing position. Press Manual or Pressure Cook; cook at low pressure 1 minute.
  5. When cooking is complete, press Cancel and use quick release. Stir in basil and lime juice. Serve over rice, if desired.
2 replies
  1. Jackiepom
    Jackiepom says:

    We used 3 teaspoons of Thai Kitchen yellow curry paste instead of 3 Tablespoons of red curry and it was mildly spicy

  2. YvMarie
    YvMarie says:

    This is soooooo good! I used an eggplant and 1 zucchini. I also added carrots and edamame beans. The only thing i would change is to add seasonings. Salt, pepper, more garlic and maybe some garam masala. I love tofu and next time i will add 2 packages.

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