Instant Pot Thai Green Curry With Tofu

Thai green curry with tofu, carrots and peas in a bowl

4.46 from 35 votes

Instant Pot Thai Green Curry With Tofu

Quick and effortless 30-minute recipe for Instant Pot Thai Green Curry with Tofu. Crisp veggies and tofu cooked in a creamy coconut sauce seasoned with green curry paste.

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: Thai

Diet: Gluten Free, Vegan, Vegetarian

Servings: people

Calories: 315kcal

Author: Aneesha Gupta

Equipment

Instant Pot

Ingredients

14 oz Coconut Milk Can - Chaokoh/ Thai Kitchen brand
½ can Maesri Thai Green Curry Paste (4 oz can) Add to taste. (¼ Can for mild)
1 cup baby corn (fresh or canned) cut into bite pieces
1 cup carrots chopped into ½-inch pieces (about 2 medium carrots)
14-16 ounces extra-firm tofu cut in ½-¾ inch pieces

After cooking

2 teaspoons Brown Sugar or palm sugar
½ teaspoon lime juice
1 cup frozen peas Thawed
1 cup broccoli cut into small florets (optional)
10-12 Thai basil leaves for garnish

US Customary - Metric

Instructions

Prep: Cut Tofu into ½-¾ inch pieces. Chop baby corn and carrots.
Turn the Instant Pot on Saute. Add coconut milk and curry paste and whisk it till it is blended with the coconut milk.
Add baby corn, carrots, and tofu cubes. Stir everything. Make sure the curry mix is simmering at this point before you close the lid. (This prevents the coconut milk from curdling.)
Cancel Saute and close the lid. Set the vent to sealing position. Set 2 minutes on Manual/Pressure cook mode and change the pressure to Low. After the cooking time is up, let the pressure release naturally for 5 minutes followed by manual release.
Open the lid after the pin drops. Turn on Saute. Check for seasoning. Add brown sugar and lime juice.
Now stir in thawed peas and broccoli florets (if using). Let the curry simmer for 2-3 minutes so the vegetables absorb the flavors and the curry thickens.
Cancel Saute when the curry thickens to your liking. Stir in fresh basil leaves. Thai Green Curry is ready to serve.

Video

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 increases the milk's temperature 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 and do not include rice. If you follow any diet plan, I recommend cross-checking with your preferred nutrition calculator.

Nutrition