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)
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Put instant pot on saute mode ‘normal’ and add oil
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Once oil is hot add thai red curry paste and fry for 2mins.
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Then add coconut milk, mix well so that there are no lumps. Cook for 2-3 mins.
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Now turn off saute mode. Add Tofu, Bell Pepper, Onions, Lime leaves. If you are adding other vegetables like carrots, then add them too.
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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.
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Mix everything well, Put the lid- vent to sealing position. Cook on Manual or Pressure cook on Low Pressure for 3 mins.
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You can do Quick release or Natural release, I did Natural Release.
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Add salt if you didn’t add before, garnish with some basil leaves.
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Serve Hot with Jasmine rice or over Noodles.!
- Always use Extra firm tofu for curries and Full fat coconut milk for better taste.
- This curry get better the next day as Tofu will absorb all the flavors from the curry.
- You can add vegetables like Carrots, babycorn, snap peas if you wish to.
- Prep time didn’t include the time needed to drain water from Tofu.
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