Thai Red Curry with Vegetables – Instant Pot & Stovetop

Ingredients

• 1 tablespoon oil
• 3 cloves garlic minced
• ½ inch ginger minced
• 1 small yellow onion finely chopped
• 2-3 tablespoons thai red curry paste i used thai kitchen
• 1 can 14 oz full fat coconut milk (about 400 ml)
• ¼ cup water (Or vegetable broth)
• 1 tablespoon dark soy sauce (Or tamari for gluten free)
• 1 teaspoon brown sugar optional
• 1 small zucchini diced
• 1 ½ cups colored bell peppers thinly sliced
• ½ cup canned baby corn
• ½ cup extra firm tofu cubed
• 3-4 kaffir lime leaves (Or zest of ½ lime)
• 1 tablespoon lime juice
• ½ cup thai basil
• salt adjust to taste

Steps

Instant Pot Method:

1. Press Saute on the Instant Pot, add oil and, once hot, add the minced garlic, ginger and onions. Sauté for about 2 minutes, until the onions soften.
2. Sauté the Thai red curry paste for a minute after adding it, to enhance the finished dish's flavours.
3. Add 1 14oz can full-fat coconut milk (about 2 cups) plus ¼ cup water and stir in.
4. Close the lid and choose MANUAL/PRESSURE COOK (Low Pressure), setting 1 minute. If there is no low-pressure option, the time can be set to zero minutes.
5. At the beep, allow 5 minutes of natural pressure release, then manually release what remains.
6. Mix in the soy sauce, optional brown sugar, fast-cooking vegetables like zucchini, coloured peppers and canned baby corn, extra-firm tofu, kaffir lime leaves or lime zest, and salt thoroughly.
7. Use the sauté setting to boil the curry for 3-4 minutes; do not overcook the vegetables.
8. Press Cancel, then add fresh lime juice and roughly torn basil leaves and stir quickly. Adjust with more soy sauce, brown sugar or lime juice. The curry thickens as it cools.
9. Serve the Instant Pot Thai red curry hot with steamed jasmine rice.

Stovetop Pot Method:

1. In a pan over medium-high heat, heat 1 tablespoon oil. Put in the minced garlic, ginger and onions and sauté until the onions soften, about 2 minutes.
2. After adding the Thai red curry paste, sauté for a minute to enhance the finished dish's flavour.
3. After stirring in 1 can full-fat coconut milk and ¼ cup water, bring to a boil for 4-5 minutes over medium-low heat.
4. Mix in the soy sauce, optional brown sugar, fast-cooking vegetables like zucchini, coloured peppers and canned baby corn, tofu, kaffir lime leaves or lime zest, and salt thoroughly.
5. Cover and cook over medium heat for 4-5 minutes. Do not overcook the vegetables; they should be fork-tender. Adjust the consistency now, adding water to thin it if desired.
6. Turn off the gas, add lime juice and roughly torn basil leaves and stir quickly. Adjust with more soy sauce, brown sugar or lime juice.
7. Serve the curry hot, accompanied by steamed jasmine rice.