Vegan Instant Pot Thai Green Curry with Tofu
User Reviews
4.8
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Prep Time
5 mins
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Cook Time
15 mins
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Total Time
20 mins
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Servings
5
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Calories
303 kcal
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Course
Main Course
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Cuisine
Thai
Vegan Instant Pot Thai Green Curry with Tofu
Description
The recipe starts by sautéing green curry paste in oil, then blending it into coconut milk to create a smooth curry base. Firm tofu cubes and assorted vegetables like bell pepper, carrot, broccoli, zucchini, and scallions are added along with soy sauce and kaffir lime leaves, which impart citrusy undertones. Pressure cooking briefly melds the flavors while preserving vegetable texture. Brown sugar and lime juice balance the spice, and Thai basil provides fresh, aromatic notes. Roasted cashews add a contrasting crunch.
Served over jasmine rice, this curry provides a satisfying main meal highlighting the interplay of creamy coconut, herbal brightness, and gentle heat. It adapts well to variations with different veggies or tofu preparations like frying or baking for texture adjustments.
For a crunchier vegetable texture, omit pressure cooking and sauté longer. Tofu can be pressed, baked, fried, or air fried before adding. Additional vegetables like baby corn, beans, or mushrooms may be included. A stovetop version is available for alternate cooking preferences.
Ingredients
- 1 tablespoon neutral cooking oil generic cooking 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 pressed and cut into cubes, extra firm
- 1 teaspoon brown sugar
- 1 tablespoon lime juice
- 10-12 basil leaves Thai variety
- 1/4 cup cashew to garnish (optional, roasted
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 cut into 2" pieces, or green onion
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.
Notes
- Press tofu to remove moisture; optionally bake or fry before adding for texture.
- Sauté veggies without pressure cooking for a crunchier bite.
- Feel free to swap in other vegetables such as baby corn or mushrooms.
- A stovetop variation of this green curry is available.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.8
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