Skip to Content

Vegan Thai Green Curry - Instant Pot | Stove Top

Jump to Recipe
This instant pot Thai green curry recipe with tofu is vegan, gluten-free, and loaded with veggies. It can be adapted to use vegetables of your choice. Thai curry is comfort food and can easily be made for lunch or dinner in the instant pot in under 30 minutes.
Thai green curry in a bowl with Thai tea and rice in background

Vegan Thai green curry with tofu is one of my family's favorite meals. It tastes absolutely amazing as it is loaded with vegetables. It is suitable for a vegan and gluten-free diet. This Thai green curry recipe with tofu can be easily made in the instant pot or on the stove top.

Thai curry is best served with hot rice like basmati rice or jasmine rice. I also like to make Thai iced tea at home to go with the Thai meal.

Jump to:

Vegan Thai green curry 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 with tofu, I am using the store-bought Thai Kitchen green curry paste.

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.

Thai green curry in a bowl with Thai tea and rice in background.

Is Thai curry paste vegan?

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 personally use Thai Kitchen curry paste and it is easily available in grocery stores or online on Amazon.

What vegetables go with green curry?

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.

Thai green curry in a bowl with Thai tea and rice in background

How to cook green Thai curry?

Thai green curry with tofu is a quick and easy dish and can be made on the stove top or using a pressure cooker like an instant pot. Making it on the stove top will need some monitoring while cooking it in the instant pot is a dump-and-go process.

However you prefer to make it, this aromatic and flavorful dish can be made in under 30 minutes.

How to make Thai green curry in instant pot?

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 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.

Thai curry steps collage.

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.

How to make Thai curry on stove top?

As easy it is to make Thai green curry in an instant pot, it is equally easy to cook it on the stove top. 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 tablespoon 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.

Thai green curry in a bowl with Thai tea and rice in background

Is Thai green curry spicy?

The spiciness in Thai curry comes from the chilies in the Thai paste. I am using the store-bought Thai Kitchen green curry paste. About 2 tablespoons paste makes a mild curry and 3 tablespoons of it will make Thai curry of medium spiciness. So you can adjust it based on your preference.

How do you reduce the heat in a Thai green curry?

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.

What to serve with Thai green curry?

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.

How long does leftover Thai curry last?

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 stove top.

If you do not plan to eat the curry sooner then you can also freeze it in freezer safe container for about a month. Before eating, thaw and reheat the curry in the microwave.

Thai curry in instant pot pin

If you enjoyed this recipe, you may also like

Don't forget to rate the recipe by clicking the stars. Also, pin the recipe by clicking the "Pin" button, for your future reference.

📖 Recipe

Thai green curry in a bowl.

Instant Pot Thai Green Curry - Vegan

This instant pot Thai green curry recipe with tofu is vegan, gluten-free, and loaded with veggies. It can be adapted to use vegetables of your choice. Thai curry is comfort food and can easily be made for lunch or dinner in the instant pot in under 30 minutes.
5 from 3 votes
Rate Recipe Print Pin Save
Course: Dinner, Lunch, Main Course
Cuisine: Thai
Diet: Gluten Free, Vegan, Vegetarian
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Servings: 4 people
Calories: 338kcal
Author: Alpa Jain

Ingredients

  • 1 can Coconut milk (unsweetened)
  • 3 tbsp Thai green curry paste (2 tbsp for mild spiciness)
  • ¼ cup Water
  • 1 tsp 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)
  • cup Chestnuts (sliced)
  • 2 cup Bell pepper (multiple colors)
  • 1 cup Mushrooms (sliced)
  • ½ tbsp 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 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.
Nutrition Facts
Instant Pot Thai Green Curry - Vegan
Amount per Serving
Calories
338
% Daily Value*
Fat
 
24
g
37
%
Saturated Fat
 
19
g
119
%
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
2
g
Sodium
 
602
mg
26
%
Potassium
 
622
mg
18
%
Carbohydrates
 
26
g
9
%
Fiber
 
4
g
17
%
Sugar
 
7
g
8
%
Protein
 
10
g
20
%
Vitamin A
 
4364
IU
87
%
Vitamin C
 
106
mg
128
%
Calcium
 
104
mg
10
%
Iron
 
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.
Follow My Facebook PageMention @culinaryshades or tag #culinaryshades

Recipe Rating