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    Home » Recipes » Curry

    Instant Pot Thai Green Curry with Tofu

    May 23, 2023 . By Meeta Arora . 52 Comments | This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

    Jump to Recipe
    Thai Green Curry made in the instant pot served with jasmine rice in a white bowl

    Instant Pot Thai Green Curry with Tofu and Vegetables, a perfect vegan dish. Oh..so aromatic and creamy. The best part, this delicious Thai Green Curry can be ready in less than 20 minutes.

    Thai Green Curry made in the instant pot served with jasmine rice in a white bowl

    A few months back, I shared the Panang Curry with tofu and Panang Curry with Chicken recipe. This time it is Thai Green Curry with Tofu and Vegetables.

    This is a quick and delicious one-pot dish.  I made it in the instant pot, but you can easily make it on the stove-top as well.  Enjoy this Thai Green Curry with Jasmine rice or Coconut Rice.

    There was something exciting for me as I created this recipe.  I made my first video recipe and I am so proud of doing it.  It is in no way perfect, and I can improve many things. But my husband agreed that it is great for a first production. It certainly was an awesome learning experience, and I suggest anyone thinking about creating a video to take the plunge!

    Jump to:
    • Green Curry Paste
    • Ingredients
    • How to make Instant Pot Thai Green Curry? 
    • Pro-Tips
    • Common Questions
    • Vegan Instant Pot Thai Green Curry with Tofu

    Green Curry Paste

    The main ingredients in the green curry recipe are – green curry paste, coconut milk, tofu, and mixed vegetables.  I used the below Maesri green curry paste from the Asian market.  This one is vegan.  

    Most of the other Thai paste’ contain shrimp, so if you are a vegetarian, I suggest to always checking the ingredients.  

    There are other options available on Amazon. Thai Kitchen is another brand with vegetarian and gluten-free curry pastes.

    Maesri green curry paste

    Ingredients

    This recipe has basic ingredients that you will need for most Thai curries. I would suggest making a trip to the Asian grocery store in your area to them.

    Green Curry Paste

    Coconut Milk: Use a brand with thick coconut milk, such as Chakoh.

    Brown Sugar: This helps to balance the flavors of this spicy curry.

    Soy Sauce or Tamari: This is a replacement for the fish sauce that the authentic recipe calls. Use Tamari to keep the recipe gluten-free.

    Kaffir Lime Leaves: These can be hard to find sometimes. I could not find them at the Asian store too, so I skipped them when I created the video for this green curry.

    Thai Basil Leaves: I love to garnish the curry with lots of Thai Basil Leaves. If you don't have them, use regular basil leaves or cilantro.

    Tofu: Use extra firm tofu in this curry. Press the tofu to remove any extra water, then dab with a paper towel and cut into pieces. You can use the tofu as is or lightly saute, bake, or air fry it.

    Bell Pepper: I love to add colorful bell peppers to this curry. They make it look so pretty.

    Broccoli, Zucchini, Carrots, or other veggies: You can add any quick-cooking veggies of choice to this curry. I added broccoli, zucchini, and carrots. Some other options are - mushrooms, green beans, baby corn, snap peas, and bamboo shoots.

    Lime: A little lime juice at the end really does wonders for the complex flavors in this curry.

    How to make Instant Pot Thai Green Curry? 

    Once you have the green curry paste, this is a fairly easy dish.  

    • Start with heating oil in the instant pot (or a saucepan), and add the green curry paste to it.
    • Then add the coconut milk and make a smooth mixture with the paste.
    • Add veggies of your choice and tofu.  
    • Pressure cook for 2 minutes on low pressure and quick release the pressure.  
    steps to make Thai Green Curry in the instant pot

    Add some garnishing, and Thai Green Curry is ready to be enjoyed.

    instant pot thai green curry tofu

    Enjoy Thai Green Curry over jasmine rice or rice noodles.

    Thai green curry tofu and vegetables

    Pro-Tips

    Veggies: If you like your veggies crunchy, then skip the pressure cooking and cook on saute mode for 5-7 minutes.  That is how I made my Vegan Panang Curry with Tofu.  

    However, after playing more with the pressure cooker, I like the hand-off experience with pressure cooking.  Just 2 minutes on low pressure and then a quick release.  Low pressure works great for veggies that cook quickly.

    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 sauté, bake or air fry it before using.  

    Vegetables: You can add any vegetables that you have handy in this recipe – bell peppers, beans, carrots, mushrooms, broccoli, or baby corn.

    Pressure Cooking: Some people mentioned they had trouble with the coconut milk coming out when doing a quick release. If the coconut milk is thin in consistency, then add half of it before pressure cooking. Then add the other half after pressure cooking and bring to a boil on saute mode.

    Below is the old pic of this recipe before I reshot it in Feb 2022.

    Thai Green Curry Tofu Instant Pot Pressure Cooker

    Common Questions

    Can I make Green Curry on the stovetop?

    Of course, you can make this Green Curry in a pot on the stovetop. Here is my Vegetarian Thai Green Curry recipe.

    How to store?

    You can store this curry in the refrigerator for up to 3 days in an airtight container. The curry thickens as it cools. Add a little water, and reheat in the microwave.

    Is green curry spicy?

    Of all the popular Thai curries, green curry is considered to be spicier than yellow and red curry. The color comes from the green chilies that are added to the green curry paste, along with Kaffir Lime Leaves, Thai basil leaves, and cilantro.

    Check out other Thai recipes you will love:

    • Vegan Panang Curry
    • Panang Curry with Chicken
    • Thai Pumpkin Red Curry
    • Garlic Noodles
    • Coconut Rice
    • Tofu Broccoli Stir Fry
    Tried this recipe?Give a rating by clicking the ★ below
    Thai green curry tofu and vegetables served with jasmine rice

    Vegan Instant Pot Thai Green Curry with Tofu

    Meeta Arora
    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. 
    4.73 from 54 votes
    Print Save Saved! Pin
    Servings: 5
    Calories: 303
    Course: Main Course
    Cuisine: Thai
    Diet: Gluten-free, Vegan
    Method: Instant Pot/Pressure Cooker
    Prep Time: 5 mins
    Cook Time: 15 mins
    Total Time: 20 mins

    Equipment

    • Instant Pot/Pressure Cooker

    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
    • ¼ 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
    Prevent your screen from going dark

    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 vent in sealing position.
    • Change the setting to MANUAL or pressure cook mode on LOW pressure for 2 minutes. Close lid with vent in 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 over jasmine rice. 

    Video

    Notes

    Tofu: :I lightly pressed the tofu before using 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 one's I used, other choices are baby corn, beans, eggplant, 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. 

    Note: Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.

    Nutrition

    Calories: 303kcalCarbohydrates: 14gProtein: 10gFat: 25gSaturated Fat: 16gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gSodium: 290mgPotassium: 624mgFiber: 3gSugar: 6gVitamin A: 6409IUVitamin C: 63mgCalcium: 80mgIron: 5mg
    Keyword instant pot green curry, instant pot thai curry
    Tried this recipe?Share your photo and tag @PipingPotCurry or #pipingpotcurry

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    2.8K shares

    Reader Interactions

    Comments

    1. Parul says

      February 09, 2023 at 2:06 pm

      Where can I get Kaffir leaves ?

      Reply
    2. Eric says

      January 18, 2023 at 4:08 pm

      Do you have any experience substituting chicken for (or adding it in addition to) tofu?

      Reply
      • Meeta Arora says

        January 20, 2023 at 10:59 am

        Hi Eric - You can follow my panang curry chicken recipe but substitute for green curry. Here is the link - https://pipingpotcurry.com/panang-curry-chicken-instant-pot/#recipe

        Reply
    3. Ashley says

      July 21, 2022 at 4:16 pm

      Unfortunately this recipe didn’t work for me. 2 tablespoons of the brand of paste I had was too much. The flavour was too strong. Also all of my veggies were over cooked when I opened the pressure cooker. I did carrot, broccoli, zucchini and mushroom. Next time, I’ll try less paste and put the veggies in after the pressure cooker step. Or will just follow this recipe on the stove by simmering the sauce.

      Reply
      • Meeta Arora says

        August 07, 2022 at 11:19 am

        Hi Ashley - Sorry to hear that pressure cooking did not work well. You can surely made this curry on the stovetop. Here is my recipe - https://pipingpotcurry.com/thai-green-curry-tofu-vegetables/

        Reply
      • Noëlle says

        August 17, 2022 at 5:06 pm

        Hi! Did you cook it on low pressure? I just made this and started it as usual on “high”, and then saw that it specifies “low” so quickly canceled and reset it. It was a mistake I almost made so I’m sure others make it too. If not, I hope it comes out better next time 🙂

        Reply
    4. Lisa says

      December 29, 2021 at 12:31 pm

      Thanks! I loved adding extra veggies. If I make it again, I'd double the curry paste and 3/4 the coconut milk. It was watery and bland when I followed the recipe but I think it's an easy fix.

      Reply
    5. Dave says

      November 06, 2020 at 8:46 pm

      Really good! Thank you!

      Reply
    6. Leslie says

      June 30, 2020 at 6:30 am

      Could this be made with red curry paste instead of green?

      Reply
    7. Lokesh says

      May 27, 2020 at 9:07 pm

      Can I add potatoes? How would it change the recipe?

      Thanks!

      Reply
      • Meeta Arora says

        May 28, 2020 at 10:18 am

        Hi Lokesh - I would cut the potatoes small about 1/2 inch and add before the other veggies. Saute for a minute, then add the other veggies and tofu. Then continue with the recipe. Hope you enjoy the curry!

        Reply
        • Lokesh says

          June 05, 2020 at 6:17 pm

          Excellent, thank you so much! Your response was exactly what I was looking for! I'm making this in a bit! Can't wait!

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    Meeta Arora of Piping Pot Curry

    I strongly believe that each one of us has a chef inside us. We just need to explore the ingredients and create great food. Here you will find easy & delicious recipes using Instant Pot & Air Fryer.

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