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Shilpa

Instant Pot Thai Green Tofu Curry

This is a restaurant style delicious and fast curry recipe.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4
Course: Main Course
Cuisine: Asian
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 tbsp oil of choice
  • 1/2 cup onion chopped (yellow)
  • 1 tsp  ginger garlic paste (either freshly minced in equal quantities or store bought)
  • 4 tbsp thai green curry paste (Thai kitchen brand)
  • 13.6 oz coconut milk can

    (unsweetened)     (Thai kitchen brand)
  • 1/2 red bell pepper sliced into long strips
  • 1/2 cup carrots (roughly 6 to 8 baby carrots chopped into 2 inch pieces)
  • 1/2 cup green beans (frozen or fresh chopped into 4 inch pieces)
  • 2 serrano peppers (small) (optional)
  • 14 oz tofu (firm) (397 gms)
  • 2 tbsp fish sauce (optional)
  • 1 tbsp lime juice (either freshly squeezed or bottled)
  • 2 tsp brown sugar
  • 6 basil leaves fresh (roughly chopped)
  • 2 tbsp cilantro leaves (fresh and roughly chopped)
  • 2 tbsp cashews (roasted and salted)
  • 1/4 tsp salt
  • 1/4 tsp ground black pepper

Equipment

  • Instant Pot

Method
 

Prep
  1. Chop the bell peppers into thin long strips. Cut around the stem and core of the bell pepper. Remove and discard the core. Trim the white membrane from inside the pepper and chop them into long strips.
  2. Chop the onions finely.
  3. Roughly chop the cilantro and basil leaves.
  4. Slit the Serrano peppers into two halves lengthwise.
  5. Discard the water and lightly press the tofu. Dice the tofu into 2-inch cubes.
  6. Chop the carrots into 2 inch pieces and greens beans into 4 inch pieces.
Cook
  1. Select sauté on the instant pot and adjust to normal.
  2. Add oil to the pot. When the oil is hot, add onions, and ginger garlic paste.
  3. Stir in green curry paste and let it sauté for about a minute.
  4. Stir in the coconut milk and let it thicken will take about 2 to 3 minutes. Keep stirring.
  5. Add in bell peppers, carrots, green beans, Serrano peppers, and tofu.
  6. Secure the lid on the pot. Select manual and cook at high pressure for 0 minutes. When cooking is complete, use quick pressure release to depressurize.
  7. Select saute. Stir in the fish sauce, lime juice, brown sugar, basil leaves, cilantro, and cashews. Add the salt and pepper. Let it saute for a minute or two. Press cancel and transfer in a serving bowl.
  8. Serve hot over Jasmine rice.

Notes

  • On a scale of 1 to 5, I would place this dish on a level of 3.5 in terms of spice levels if you throw in 2 Serrano peppers. You can modify the spice levels as per your heat tolerance.
  • You can eliminate the fish sauce if you are vegetarian.