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.
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!
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.
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.
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.
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 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.
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
Vegan Instant Pot Thai Green Curry with Tofu
- 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)
- 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
- 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.