Thai Tofu Red Curry in Instant Pot | Low carb | Vegan

Thai Tofu Red Curry in Instant Pot | Low carb | Vegan

I love thai cuisine as their dishes are spicy and lots of vegetarian options available(yes I am a Vegetarian.! 🙂 ). My husband loves Thai cuisine as well so I decided to make his restaurant favorite Thai Tofu Red curry in Instant Pot. It is low carb, Keto friendly, vegan, tasty and super quick & easy to make. Always use Full fat Coconut milk for the best taste.! 

I used this Tofu Press to get all the water out from the Tofu and its super convenient. I love it and now I don’t have to waste a zillion of paper towels to absorb all that water from Tofu. If you cook a lot with Tofu then this little nifty tool is going to make your easy.! If you use my code “Subbucooks15” (without the quotes) you get 15% off, sweet deal.!! 

For this recipe I used this Instant Thai red curry paste to make it super easy for me, You can get it here. It has no fish sauce or any other meat/seafood ingredients, so its great for us Vegetarians. I also got some Thai Lime Leaves(aka Kaffir lime leaves) from my friend Frances few months ago and got to use them in the recipe as well, Thanks Frances ♥️ If you don’t have these leaves don’t worry the Thai red curry paste already has it. These leaves will just increase the flavor to the next level and I added since I had them on hand. 

If you love Tofu or don’t love Tofu, Seriously .. either way you will love this Tofu Tikka Masala in Instant Pot ( one of my most popular recipe on my Youtube Channel – almost has 100K views) 

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Thai Tofu Red Curry in Instant Pot | Low carb | Vegan

  • 14 oz Tofu (Extra firm, drained and cubed)
  • 2 tbsps Oil
  • 2-3 tbsps Thai Red curry paste (adjust as per your taste/flavor preference)
  • 14 oz Full Fat Coconut Milk
  • 1 Bell Pepper (Cubed)
  • 1 small Onion (Diced (can use green onions instead))
  • 2 Thai Lime Leaves ((aka Kaffir lime leaves)(optional))
  • Salt (to taste)
  • Water (adjust for consistency(optional))
  • Few Basil leaves (for garnish)
  1. Put instant pot on saute mode ‘normal’ and add oil 

  2. Once oil is hot add thai red curry paste and fry for 2mins.

  3. Then add coconut milk, mix well so that there are no lumps. Cook for 2-3 mins.

  4. Now turn off saute mode. Add Tofu, Bell Pepper, Onions, Lime leaves. If you are adding other vegetables like carrots, then add them too. 

  5. I am not going to add salt as coconut milk can curdle because of salt but if you are confident then go ahead add now. But I added after I cooked the curry. 

  6. Mix everything well, Put the lid- vent to sealing position. Cook on Manual or Pressure cook on Low Pressure for 3 mins.

  7. You can do Quick release or Natural release, I did Natural Release.

  8. Add salt if you didn’t add before, garnish with some basil leaves. 

  9. Serve Hot with Jasmine rice or over Noodles.! 

  1. Always use Extra firm tofu for curries and Full fat coconut milk for better taste.
  2. This curry get better the next day as Tofu will absorb all the flavors from the curry.
  3. You can add vegetables like Carrots, babycorn, snap peas if you wish to. 
  4. Prep time didn’t include the time needed to drain water from Tofu.


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