Vegan Instant Pot Thai Green Curry with Tofu
User Reviews
4.8
177 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
5 mins
-
Total Time
20 mins
-
Servings
5
-
Calories
303 kcal
-
Course
Main Course
-
Cuisine
Thai
Vegan Instant Pot Thai Green Curry with Tofu
Report
Instant Pot Thai Green Curry with Tofu and vegetables. This vegan and gluten free green curry is so creamy and perfect to enjoy over jasmine rice.
Share:
Ingredients
- 1 tablespoon oil
- 2-3 tablespoon green curry paste
- 1 can coconut milk 14oz
- 1 tablespoon soy sauce or Tamari for gluten-free
- 5-7 kaffir lime leaves crushed, optional
- 14 ounce Tofu Extra Firm pressed and cut into cubes
- 1 teaspoon brown sugar
- 1 tablespoon lime juice
- 10-12 Thai basil leaves
- 1/4 cup roasted cashews to garnish (optional)
Veggies
- 1 cup bell pepper cut into 1" pieces
- 1 cup carrot sliced
- 1 cup broccoli cut into pieces
- 1 cup zucchini slit into half and sliced, optional
- 2 scallion or green onion cut into 2" pieces
Instructions
- Start the instant pot in SAUTE mode and heat oil in it. Add the green curry paste and saute for 30 seconds.
- Add coconut milk. Stir so there are no lumps and the curry paste is mixed well with the coconut milk. (Note: If the coconut milk has a thin consistency, then add half of it before pressure cooking. Add the other half after pressure cooking and bring to a boil on saute mode)
- Add soy sauce, kaffir lime leaves, all veggies and tofu. Press CANCEL and close the pressure cooker lid with the vent in the sealing position.
- Change the setting to MANUAL or pressure cook mode on LOW pressure for 2 minutes. Close the lid with the vent in the sealing position.
- When the pressure cooker beeps, do a quick pressure release and open the lid.
- Add sugar, lemon juice and half of the basil leaves. Stir the curry.
- Garnish with the remaining basil leaves and cashews. Enjoy it over jasmine rice.
Equipments used:
Notes
- Tofu: I lightly pressed the tofu before using it and just cut it into cubes to add to the curry. If you like, you can bake or slightly fry it before using. Air frying tofu is another great option too.
- Vegetables: You can add any vegetables that you have handy in this recipe. Besides the ones I used, other choices are baby corn, beans, eggplant, and mushroom.
- Like veggies crunchy? If you like your veggies crunchy, then skip the pressure cooking and just cook on saute mode for 5-7 minutes.
- Stovetop variation: Check out my Vegan Thai Green Curry stovetop recipe.
Nutrition Information
Show Details
Calories
303kcal
(15%)
Carbohydrates
14g
(5%)
Protein
10g
(20%)
Fat
25g
(38%)
Saturated Fat
16g
(80%)
Polyunsaturated Fat
2g
Monounsaturated Fat
5g
Sodium
290mg
(12%)
Potassium
624mg
(18%)
Fiber
3g
(12%)
Sugar
6g
(12%)
Vitamin A
6409IU
(128%)
Vitamin C
63mg
(70%)
Calcium
80mg
(8%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 303 kcal
% Daily Value*
| Calories | 303kcal | 15% |
| Carbohydrates | 14g | 5% |
| Protein | 10g | 20% |
| Fat | 25g | 38% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Sodium | 290mg | 12% |
| Potassium | 624mg | 13% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 6409IU | 128% |
| Vitamin C | 63mg | 70% |
| Calcium | 80mg | 8% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
177 reviews
Excellent
Other Recipes
You'll Also Love
