Thai green curry with tofu is a quick and easy dish and can be made on the stovetop or using a pressure cooker like an Instant Pot. It tastes absolutely amazing as it is loaded with vegetables. It is suitable for a vegan and gluten-free diet.
Making it on the stovetop will need some monitoring while cooking it in the Instant Pot is a dump-and-go process. This aromatic and flavorful dish can be made in under 30 minutes.
Thai curry is best served with hot rice like basmati rice, wild rice, or jasmine rice. I also like to make Thai iced tea at home to go with the Thai meal.
Ingredients
The base of Thai curry is coconut milk. The color and spiciness of the curry come from the paste. For this Thai green curry recipe, I am using the store-bought Thai Kitchen green curry paste.
Thai Kitchen green curry paste is vegan and made with lemon grass, onion, ginger, garlic, green chilies, Kaffir lime leaves, and some spices. There are some other brands that contain shrimp paste so if you are a vegan or vegetarian you might want to check the ingredients before buying it.
I have added lots of veggies and tofu as a protein. While purchasing tofu, look for extra firm variety. If you do not like tofu, you can skip it.
A variety of vegetables like bell pepper, mushroom, baby corn, chestnuts, bamboo shoots, and zucchini go well with Thai green curry. You can easily adapt the curry to suit your taste.
Instant Pot instructions
Thai green curry with tofu is a dump-and-go Instant Pot recipe once you have all the veggies chopped. Overall it can be made in under 30 minutes and can be made easier when you are short of time or looking for quick meal ideas.
To make this delicious Thai green curry with vegetables, turn the Instant Pot on saute mode. Add a can of coconut milk. The coconut milk can be quite thick or solid but don't worry, it will melt quickly.
Add some water and mix the coconut milk with a whisk to make it smooth and then mix about 2-3 tablespoons of Thai green curry paste. Adjust the amount of green curry paste based on how spicy you like.
Add all the chopped veggies, sliced ginger (or ginger paste), and the cubed extra-firm tofu. Gently mix everything and then press cancel on the Instant Pot to come out of the saute mode.
Close the Instant Pot lid and lock it with the pressure valve in the sealing position. Pressure cook the Thai green curry on high-pressure mode for one minute followed by a quick release. Optionally mix in some basil leaves if you have them.
Stovetop instructions
As easy as it is to make Thai green curry in an Instant Pot, it is equally easy to cook it on the stovetop. In a heavy bottom saucepan, pour the coconut milk. Heat it for a few minutes on medium flame and whisk it until it becomes smooth and creamy.
Now add the Thai green curry paste. Depending on how spicy you like, add 2-3 tablespoons of Thai green curry paste. Mix it well. Now add all the veggies and ginger slices.
Cook it for about 5-7 minutes until the veggies are tender. Add the extra firm tofu and mix it gently to ensure that the tofu does not crumble.
Thai curry is ready, now you can add some basil leaves if you like.
Variations
The spiciness in Thai curry comes from the chilies in Thai paste. I am using the store-bought Thai Kitchen green curry paste. About 2 tablespoons of paste makes a mild curry and 3 tablespoons of it will make a curry of medium spiciness. So you can adjust it based on your preference.
In case you end up making a spicy Thai green curry, you can easily reduce the heat by adding some more coconut milk. If you are out of coconut milk, add some regular milk or cream.
Serving suggestions
Thai curry is best served hot with rice. I like to serve it with basmati rice or jasmine rice. I also make sure to make and refrigerate the Thai tea a day prior so that I can complement my Thai meal with a refreshing chilled Thai iced tea.
Equipment
I have used a 3 qt. Instant Pot to make this recipe. For making it on the stovetop, you can use a heavy-bottom saucepan of about 3 qt. size.
You can also check out these vegan Indian recipes made in the Instant Pot.
Storage
Any leftover Thai curry can be stored in the fridge for 3-4 days. When you are ready to eat, you can reheat it in the microwave, Instant Pot, or stovetop.
If you do not plan to eat the curry sooner then you can also freeze it in a freezer-safe container for about a month. Before eating, thaw and reheat the curry in the microwave.
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📖 Recipe
Vegan Thai Green Curry
Equipment
Ingredients
- 1 can Coconut milk (unsweetened)
- 3 tablespoon Thai green curry paste (2 tablespoon for mild spiciness)
- ¼ cup Water
- 1 teaspoon Salt
- ¾ cup (6 oz.) Tofu (extra-firm, cubed)
Vegetables for Thai green curry
- ¾ cup Baby corn (sliced or cut)
- ¼ cup Bamboo shoots (sliced)
- â…“ cup Chestnuts (sliced)
- 2 cup Bell pepper (multiple colors)
- 1 cup Mushrooms (sliced)
- ½ tablespoon Ginger (sliced or paste)
- 10-12 count Thai basil leaves (optional)
Instructions
Thai green curry in Instant Pot
- Turn the Instant Pot on saute mode on the normal setting
- Add the coconut milk, water and whisk it to make it smooth.
- Add the Thai green curry paste and mix it well.
- Add the ginger, veggies, tofu, and salt and gently mix it.
- Press cancel to come out of the saute mode
- Lock the lid with the release valve in sealing position
- Pressure cook on high for 1 minute followed by a quick release. (If coconut milk comes out, use controlled-release)
- Optionally add the Thai basil leaves
Thai green curry on stovetop
- Pour the coconut milk into a heavy bottom saucepan.
- Heat it on a medium flame and mix with a whisk until it is smooth.
- Add the Thai green curry paste and mix it.
- Add ginger and all the veggies except tofu.
- Cook for about 5-7 minutes until veggies are tender.
- Add the tofu cubes and optionally some basil leaves and mix gently, turn the stove off.
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