This delicious vegan and gluten-free recipe for Thai Green Curry with Tofu is completely customizable and comes together in the Instant Pot in less than 30 minutes.
Prep: Cut Tofu into ½-¾ inch pieces. Chop baby corn and carrots.
Preheat the Instant Pot on Saute mode and add coconut milk. This heats it up while we add other ingredients. Stir in green curry paste and whisk until it blends 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. Cancel saute and close the lid, vent set to sealing position.
Select Manual/Pressure Cook and set 2 minutes at Low Pressure. When done, let the pressure release naturally for 5 minutes, after which manually release the remaining pressure. Open the lid when the pin drops.
Check for seasoning and turn on saute mode. Add brown sugar and lime juice. Now stir in thawed peas and let the curry simmer for 2-3 minutes so the peas absorb the flavors and the curry thickens. Cance Saute and enjoy the curry with White or Brown Jasmine rice!
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Notes
Low-Pressure setting: This recipe has been successfully re-tested using the 'LOW PRESSURE' setting. The texture of tofu and vegetables turns out better and it also prevents the coconut milk from curdling.
Simmer coconut milk: Bring the coconut milk to a simmer before pressure cooking. This brings up the temperature of the milk and reduces the chances of curdling.
Cooker size: This recipe has been tested in a 3qt and 6qt Instant Pot. If making this in an 8qt size, double the recipe to meet the minimum liquid requirement.
If coconut milk curdles: 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!
Make it with chicken or Shrimp instead: If using chicken in this recipe instead of tofu, increase the cooking time to 4 minutes for bite-size boneless chicken pieces. If cooking this with shrimp, cook the curry for 1 minute, QR, and then add the Shrimp, saute’ for 2 minutes, or till they turn opaque and cook through.
Note: The nutrition facts below are my estimates. If you are following any diet plan, I recommend cross-checking with your preferred nutrition calculator.