Instant Pot Thai Red Curry With Vegetables

I love Thai curry. When I am craving Thai food, I usually check out a local restaurant. However, with the lockdown due to Covid, I started making easy Thai red curry recipes at home in the Instant Pot. My husband, who was not a big fan of Thai curry, also gave me great reviews. I would place the Veg Thai red curry recipe in my top ten list of favorite foods easily. In addition to this, My other favorite Instant Pot Thai recipes are Thai Basil Fried Rice, Panang Curry, and Thai Peanut Noodles. Today I am sharing how to make an Authentic Thai red curry recipe made in Instant Pot DUO60 6 QT Pressure Cooker. Thai curry is easy to make in this instant pot and takes less than 20 minutes.

What is Thai Red Curry Paste?

Traditional red curry paste is made of red chili peppers, shallot, garlic, lemongrass, galangal, palm sugar, and spices. While you can prepare red curry paste from scratch, store-bought curry paste works very well too. Many Thai red curry paste brands available in the market contain fish and oyster sauce. So, if you are a vegetarian or vegan, I highly recommend using Thai Kitchen Red Curry or Maesri Thai Red Curry Paste brands.

Ingredients - Notes & Substitutions

These are the main ingredients needed for this vegetarian Thai red curry recipe.

Vegetables: You can use a mix of vegetables like colored bell peppers, eggplants, carrots, broccoli, mushrooms, pumpkin, or butternut squash for this red curry. I highly recommend adding slow-cooking veggies like eggplants, carrots, green beans, and pumpkin before pressure cooking, and fast-cooking veggies like bell peppers, and zucchini after pressure cooking, which retains the crunch in the vegetables. Coconut Milk: I like Chaokoh Coconut Milk brand. Full fat works best as it contains the creamiest flavors, but low-fat coconut milk works, too. Thai Red Curry Paste: I have used store-bought Thai Kitchen Red Curry Paste (vegan), which can be found in most grocery stores. Protein: I have used plant-based protein organic extra firm tofu in this recipe. Herbs: Stir in roughly torn Thai basil and cilantro just before serving. In case you can’t find Thai basil, regular basil works well, too. Kaffir lime leaves: are hard to find outside of Asian markets, but if you cannot find them, then add the zest of ½ lime. Lime juice: Squeeze juice of half a lime into the curry for added flavor. Low sodium soy sauce: Or tamari for gluten-free. Because it adds the extra zing to the dish. Sugar: Use Palm Sugar or Brown Sugar. Otherwise, you can skip it.

How to Make Vegetarian Thai Red Curry in Instant Pot

Firstly, Press Saute on the Instant Pot. Add oil, and once it’s hot, add minced garlic, ginger, and onions. Saute for about 2 minutes till the onions turn soft. Next, add Thai red curry paste and saute for a minute. This enhances the flavors of the final dish. Stir in 1 can of full-fat coconut milk and ¼ cup of water. Close the lid. Set the pot to MANUAL/PRESSURE COOK (Low Pressure) and set the timer to 1 minute. If you do not have the low-pressure option, you can set the time to zero minutes. When the instant pot beeps, allow 5 minutes of natural pressure release, and then release the remaining pressure manually. Stir in soy sauce, brown sugar (optional), fast-cooking veggies like zucchini, colored peppers, canned baby corn, tofu, kaffir lime leaves (or lime zest), salt, and mix well. Boil the curry on the sauté setting for 3-4 minutes. Do not overcook the veggies. Press Cancel, and add fresh lime juice and basil leaves (roughly torn). Give a quick stir. Adjust with more soy sauce, brown sugar, or lime juice. The curry thickens as it cools down. Serve Vegetarian Thai red curry Instant pot hot with steamed jasmine rice.

Stovetop Pot Method

Heat 1 tablespoon oil in a pan on medium-high heat. Add minced garlic, ginger, and onions. Saute for about 2 minutes until the onions turn soft. Then add Thai red curry paste and saute for a minute to enhance the flavors of the final dish. Stir in 1 can of full-fat coconut milk and ¼ cup of water. Bring it to a boil for 4-5 minutes on medium-low heat. Next, stir in soy sauce, brown sugar (optional), fast-cooking veggies like zucchini, colored peppers, canned baby corn, tofu, kaffir lime leaves (or lime zest), salt, and mix well. Furthermore, Cover the pot and let the curry cook on medium heat for 4-5 minutes. Do not overcook the veggies. They should be fork-tender. Adjust the consistency of the curry at this point. You can add water to thin it out if you desire. Lastly, turn off the gas and add lime juice and basil leaves (roughly torn). Give a quick stir. Adjust with more soy sauce, brown sugar, or lime juice. Garnish with coriander leaves and serve hot with steamed jasmine rice.

Storage Suggestions

Store: The leftover Thai red curry can be stored in an airtight container in the refrigerator for up to 3 days. Freeze: You can freeze in freezer-safe containers or Ziploc bags for up to 3 months. Reheat: Reheat Thai curry in a microwave or stovetop until warm, and serve. If it is frozen, defrost first and then reheat.

Tips to make the Best Thai Red Curry

Creamy Curry: Choose full-fat coconut milk for a creamy and rich curry. Fast-cooking veggies: Most Importantly, add the fast-cooking veggies at the end and simmer for a few minutes to keep them tender and crunchy. Adjust the spiciness: Some store-bought curry pastes can be spicy, so add a tablespoon first and increase as needed. Add Crispy Tofu: You can also pan-fry or air-fried tofu and add it to the Thai red curry to make it restaurant-style. Use fresh herbs: Fresh basil, cilantro, and kaffir lime leaves to add the best flavor to the curry.

Variations

Other Veggies: Feel free to get creative with your vegetables here. You could also try baby spinach, broccoli, mushrooms, snow peas, diced butternut, potato, or sweet potato, and for protein, canned or cooked chickpeas, tempeh, and edamame. Sweet: For a sweeter curry, add sweeteners such as brown sugar, palm sugar, or honey to the dish.