Thai Tofu Curry
Prep time
10 mins
Cook time
10 mins
Total time
20 mins
Serves:
4
Ingredients
2 tablespoons oil
6 teaspoons of
Thai Kitchen Red Curry Paste
2 cans coconut milk
½ japanese eggplant diced into large chunks
1 large white onion diced into large chunks
1 15 ounce can baby corn rinsed and drained
1 large bell pepper or capsicum cut into large chunks-any color is fine
1 14 ounce package of firm tofu- drained and cut into cubes
3-4 tablespoons soy sauce depending on your taste
Juice of 1 lime
3-4 teaspoons of Sriracha hot sauce - depending on your spice preference
2 tablespoons of
tamarind paste
Instructions
Turn on InstantPot to SAUTE mode and wait until the screen reads “HOT”
Add oil to pot
Add red curry paste to oil and stir well for about 1 minute
Pour both cans of coconut milk slowly into the InstantPot- be careful not to splash yourself
Mix coconut milk and red curry paste for 1-2 minutes until well incorporated
Add all vegetables and tofu into the coconut milk mixture
Close InstantPot lid to lock it
Turn vent on the lid to CLOSE VENT to prevent steam from escaping
Press CANCEL/OFF button on InstantPot to turn off
Set pot to MANUAL mode
Set to HIGH PRESSURE
Set timer to 2 minutes
Once timer goes off, Manually release the steam by opening the vent. The silver prong will drop back into the lid. BE CAREFUL OF THE HOT STEAM
Press CANCEL/OFF button on InstantPot to turn off
Open the lid of the InstantPot
Press the SAUTE button
Add in the lime juice, soy sauce, tamarind paste and sriracha to further flavor the curry
Stir well
If you want a thinner curry, add in water to get your desired consistency
Heat through for 2 minutes
Press CANCEL/OFF button on InstantPot to turn off
Serve and enjoy!
Notes
Serve with
white
or
brown rice
or enjoy it as a soup.
Variations:
You may use any type of vegetables you like.
You may omit the tofu if you would like.
VEGAN VARIATION: This recipe is completely vegan.
Recipe by
Instapottin' With Poonam
at https://www.instapottinwithpoonam.com/thai-tofu-curry/
3.5.3229