Vegan Thai Green Curry with Tofu – Instant Pot / Pressure Cooker

Thai Green Curry Tofu Instant Pot Pressure Cooker

Thai Green Curry with Tofu and Vegetables, a perfect vegan dish. Oh..so aromatic and creamy.  I and my husband gobbled it up.  And the best part, it can be ready in less than 20 minutes.

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.

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!

Here is the quick video on how to make this Vegan Thai Green Curry in the Instant Pot:

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 paste from the asian market – Ranch 99.  This one is vegetarian.  Most of the other thai paste’ contain shrimp, so if you are a vegetation, I suggest to always check the ingredients.  There are other options available on Amazon.  Thai Kitchen is another brand with vegetarian and gluten-free curry pastes.

How to prepare Thai Green Curry with Tofu and Vegetables? 

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 at low pressure and quick release the pressure.  Add some garnishing and Thai Green Curry is ready to be enjoyed.  This time you get to see the how to video, rather than seeing my step-by-step photos of the recipe.  I hope you enjoy that!

Now some pro tips!

If you like your veggies crunchy, then skip the pressure cooking and just 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.

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.

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

Thai Green Curry Tofu Instant Pot Pressure Cooker 1

Enjoy this Thai Green Curry with Jasmine Rice.  And don’t forget to let me know how you liked it.  Leave a comment, share it on our facebook page or instagram with #pipingpotcurry.

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5 from 4 votes
Thai Green Curry Tofu Instant Pot Pressure Cooker
Print
Vegan Thai Green Curry with Tofu
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
 

Creamy Thai Green Curry with Tofu and vegetables.  Perfect over jasmine rice. 

Course: Main Dish
Cuisine: Thai
Servings: 5
Calories: 418 kcal
Author: Piping Pot Curry
Ingredients
Veggies
  • 1 Bell Pepper cut into 1" pieces
  • 1 Carrot sliced
  • 1 cup Broccoli cut into pieces
  • 2 Scallions or Green Onions cut into 2" pieces
Instructions
  1. Start the pressure cooker in SAUTE mode and heat oil in it. Add the green curry paste and saute for 30 seconds.  

  2. Add coconut milk. Stir so there are no lumps and the curry paste is mixed well with the coconut milk. 

  3. Add all veggies and tofu. Press CANCEL and close the pressure cooker lid with vent in sealing position.

  4. Change the setting to MANUAL or pressure cook mode on LOW pressure for 2 minutes.  

  5. When the pressure cooker beeps, do a quick pressure release and open the lid. 

  6. Add sugar and lemon juice.  Add cashews (optional).  Stir the curry. 

  7. Garnish with chopped basil leaves. Enjoy with jasmine rice. 

Recipe Notes
  • 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.  
  • 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. 
  • If you like your veggies crunchy, then skip the pressure cooking and just cook on saute mode for 5-7 minutes. 
  • Stovetop variation: Follow the same steps to cook in a sauce pan. Let the curry come to a boil after adding veggies and tofu. Then simmer for 3-4 minutes. 

 

Nutrition Facts
Vegan Thai Green Curry with Tofu
Amount Per Serving
Calories 418 Calories from Fat 331
% Daily Value*
Total Fat 36.8g 57%
Saturated Fat 26.4g 132%
Sodium 404mg 17%
Potassium 602mg 17%
Total Carbohydrates 17.8g 6%
Dietary Fiber 4.6g 18%
Sugars 7.5g
Protein 11g 22%
Vitamin A 101%
Vitamin C 115%
Calcium 15%
Iron 21%
* Percent Daily Values are based on a 2000 calorie diet.

 

14 thoughts on “Vegan Thai Green Curry with Tofu – Instant Pot / Pressure Cooker

  1. Thank you for the recipe Meeta! Just perfect. It’s important to get off the Indian food loop.. we all enjoyed this awesome recipe..

    👍🏻 Keep posting

  2. Hi Meeta!
    Thanks for sharing this recipe. I made a batch of butternut squash curry with coconut milk last night in the pressure cooker and the coconut milk totally separated while cooking. I ended up blending it into a soup and it worked ok, but I was hoping you might have tips on how to keep the coconut milk from separating. Also when I quick released coconut milk came flying out of the steam vent. Lol. Any tips would be much appreciated. Thanks!

    1. Hello Rakefet – thanks for stopping by.

      I am not sure I can completely diagnose the issue, however here are potential things – I always hear the pot a bit on sauté, add coconut milk, and then pressure cook for not much time (4 mins is the max I have done with coconut milk in there).

      Was the coconut milk thin in consistency? Another option could be to add just a little coconut milk initially to the veggies/meat, and add the rest after pressure cooking. That way you might not have the splatter issue with quick release too.

      Let me know how it works out 😊

  3. Could I just replace the green curry paste for red curry?? Also, it says on LOW pressure but my IP only cooks on HIGH. So would I just cook it for half the time= 1 min?

    1. Hey Ash – Yes, you can add red curry paste and follow the same recipe. Cooking for 1 minute at high pressure sounds fine. Hope you enjoy it!

  4. If we want to double everything (we are making lunches in bulk for the week), how much should we increase time to cook? Or should we just stick with two minutes.

    1. Hey Joey – Just stick with 2 minutes. The instant pot will just take longer to come to pressure. Hope you enjoy it!

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