This Instant Pot recipe for Thai Green Curry with Tofu is completely customizable and comes together in less than 30 minutes. This delicious vegan and gluten-free curry beats take-out any day!
I love making this curry with extra-firm Tofu, but it can also be made with the protein of your choice, Chicken, Shrimp or Beef.
What is Thai Green Curry?
Thai Green Curry is one of the most popular and hottest Thai food dishes that you will find at a Thai restaurant. This curry is made by cooking a homemade or store-bought curry paste with coconut milk.
Thai Green curry curry paste includes lemongrass, ginger-root, garlic, kaffir lime leaves, shallots, chilies, and, some fragrant dry spices like coriander and cumin.
How to Make Green Curry Paste from Scratch
When I have time to plan ahead, I like to make this paste from scratch. I blend together the following with a tablespoon or so of oil for easy blending:
1 lemongrass stalks, outer layers removed
5 serrano chiles, de-seeded
1 large shallot, cut in half
3 garlic cloves
2-inch piece ginger, peeled, coarsely chopped
2 kaffir lime leaves
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1 teaspoon salt
2 teaspoon brown sugar
1/2 teaspoon turmeric powder
1/4 teaspoon cardamom powder
1/2 cup cilantro leaves with stems
1/2 cup Thai basil leaves
How Spicy is Green Curry?
This Thai green curry paste is on the spicier side. If you are trying this paste for the first time, I would suggest start by adding 1/2 a can of this pre-made paste.
If you like the curry to be more spicy, you can always add a few more tablespoons after the cooking process, and then saute it for an additional 2-3 minutes.
What to Serve with Instant Pot Thai Green Curry
Thai curries taste great with Jasmine rice, a long grain rice variety from Thailand. I like to serve this curry with Brown Jasmine rice to increase fiber content in the meal. Plus, the nutty taste of brown rice pairs really well with the creamy coconut curry. If brown rice is not your thing, you can also serve it with white Jasmine rice.
These days I barely have time to cook, so kitchen shortcuts come to the rescue many times. This pre-made paste works great for weeknight dinners. I really like the Maesri brandof Thai curry pastes.
They make weeknight meals taste so good. I always tell my friends that Maesri curry pastes are so authentic, that if you ever did a blind taste test, you won’t be able to tell between a restaurant version and yours.
How to Make Instant Pot Thai Green Curry
This is quite a simple dump & start recipe. I turn on the saute mode simply to warm up the ingredients while I’m adding them, which reduces the pressure build-up time.
I add coconut milk and thai curry paste to the cooking pot and mix it well with a whisk. Then, I add tofu and vegetables (except peas), and cook it for 2 minutes in my electric pressure cooker, Instant Pot, on Manual or Pressure Cook mode.
Wait 5 minutes and then release the pressure. I add thawed peas, brown sugar and lime juice and simmer the curry for 2 minutes or so.
Customize your Thai Green Curry
I personally love making this Thai Coconut Curry with Extra-Firm Tofu. You can customize it and make this Thai green curry with Chicken, Shrimp or beef. Here are a few ways you can customize this curry:
Vegetables: You can also add your choice of vegetables like water chestnuts, bamboo shoots, bell peppers, zuchhini. If adding peppers, add them after the pressure cooking step, and saute for 2 minutes.
Protein: If using Chicken, increase the cooking time to 4 minutes for bite size boneless chicken pieces. When cooking this with Shrimp, cook the curry for 1 minute, QR, and then add the Shrimp, saute’ for 1-2 minutes, till they turn opaque.
If you’re using beef stew pieces, cook the meat in the coconut curry sauce for 25 minutes, QR and then add all the veggies and cook on SAUTE for another 2-3 minutes. If you add them earlier, they’ll be over cooked. This is a very versatile curry, add your favorite combination and enjoy!
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Thai Green Curry with Tofu in Instant Pot
Thai Green Curry with Tofu is one of the most popular and spiciest curry dish that you will find at a Thai restaurant. This curry is made by cooking a homemade or store-bought curry paste with coconut milk. Thai curry paste is a combination of many aromatics and dry spices.
Prep: Cut Tofu into 1/2-3/4 inch pieces. Chop baby corn and carrots.
Turn Instant Pot on Saute. Add coconut milk and water. Then, add curry paste and whisk it till it is blended with the coconut milk.
Add baby corn, carrots (or whatever vegetables you are using) and then add Tofu pieces. Stir everything. Make sure the curry mix is simmering at this point before you close the lid. It prevents the coconut milk from curdling.
Close lid. Hit cancel. Set vent to Sealing mode. Press 2 minutes Manual (high). Let the pressure release naturally for 5 minutes, (QR after 5).
Open the lid. Check for seasoning. Add brown sugar and lime juice. Then, add frozen peas and let them hangout in the curry for about one minute so they get thawed. You can leave them in there for another minute on Saute if you like them cooked more. If at this point, the sauce is thinner than you like, hit Saute and cook it off for a minute or two. Serve with White or Brown Jasmine rice!
Note
If after cooking, the coconut milk seems curdled, don’t worry, it hasn’t gone bad. The heat and the pressure just separated the fat from the milk. You can turn on Saute mode and whisk it gently back together. It’ll be a smooth curry again!
Video
Notes
Estimated Time includes pressure build-up time. Cook time = Time to set for pressure cooking. This recipe has been tested in a 6qt Instant Pot. If making this in an 8Qt size, adjust the liquid quantity to meet the minimum requirement. Add a large can of lemon soda instead of a cup. If you are new to the Instant Pot, please read my FAQ on Instant Pot Terminology and Accessories to learn more. Note: The nutrition facts below are my estimates. If you are following any diet plan, I recommend cross-checking with your preferred nutrition calculator.
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