Instant Pot Thai Green Curry with Tofu and Vegetables is a perfect vegan dish. Oh..so aromatic and creamy. The best part is that this delicious Thai Green Curry 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 stovetop 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 take the plunge!
Table of Contents
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 pastes contain shrimp, so if you are a vegetarian, I suggest always checking the ingredients.
There are other options available on Amazon. Thai Kitchen is another brand with vegetarian and gluten-free curry pastes.
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.
Add some garnishing, and Thai Green Curry is ready to be enjoyed.
Enjoy Thai Green Curry over jasmine rice or rice noodles.
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.
Common Questions
Of course, you can make this Green Curry in a pot on the stovetop. Here is my Vegetarian Thai Green Curry recipe.
You can store this curry in an airtight container in the refrigerator for up to 3 days. The curry thickens as it cools. Add a little water, and reheat in the microwave.
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.
More Thai Recipes You’ll Love
- Vegan Panang Curry
- Panang Curry with Chicken
- Thai Pumpkin Red Curry
- Garlic Noodles
- Coconut Rice
- Tofu Broccoli Stir Fry
Vegan Instant Pot Thai Green Curry with Tofu
Equipment
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.
Hi – great recipe! I’ve made it several times. Suggestion: please mark which ingredients are just for garnish. You may also suggest that when using frozen veggies that those get added at end or they will get mushy. Also, please change “lemon juice” to “lime juice” (near the end of the recipe. Overall, a great recipe!
I have not made the recipe yet but I understand the Thai Curry may have fish sauce in them. Can you please tell me if there is fish sauce in the ready curry paste?
Hi Nita – Some brands of thai curry paste have shrimp paste. I like to use Maesri brand which does not include shrimp paste. Thai Kitchen brand is also vegetarian. I have linked to the one I order from amazon in the post.
This was great, thank you! I added cubed potato (cut to like 1cm cubes) with the curry paste and once I added the coconut milk, let it simmer for a couple of minutes before turning off sautee and adding the rest of the veges to pressure cook. Potatoes came out perfect. Veges were all perfectly cooked too at 2min low pressure and quick release.
Hi Sam – Glad it turned out great! 🙂
Where can I get Kaffir leaves ?
Hi Parul – I can sometimes find them at asian grocery stores (ranch market in bay area). Otherwise, I order the dried ones from Amazon.
Do you have any experience substituting chicken for (or adding it in addition to) tofu?
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
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.
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/
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 🙂
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.
Really good! Thank you!
Could this be made with red curry paste instead of green?
Can I add potatoes? How would it change the recipe?
Thanks!
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!
Excellent, thank you so much! Your response was exactly what I was looking for! I’m making this in a bit! Can’t wait!