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Thai Tofu Curry

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When we think about Thai food, spicy, sweet, tart and aromatic flavors come to mind.  Whenever we crave our favorite Thai curries, we tend to pick up the phone and place an order or make a reservation.  Thanks to the InstantPot and our easy recipe, you won’t have to leave your home anymore to enjoy an aromatic Thai curry!


Thai Tofu Curry
 
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Prep time
Cook time
Total time
 
Serves: 4
Ingredients
  • 2 tablespoons oil
  • 6 teaspoons of Thai Kitchen Red Curry Paste
  • 2 cans coconut milk
  • ½ japanese eggplant diced into large chunks
  • 1 large white onion diced into large chunks
  • 1 15 ounce can baby corn rinsed and drained
  • 1 large bell pepper or capsicum cut into large chunks-any color is fine
  • 1 14 ounce package of firm tofu- drained and cut into cubes
  • 3-4 tablespoons soy sauce depending on your taste
  • Juice of 1 lime
  • 3-4 teaspoons of Sriracha hot sauce - depending on your spice preference
  • 2 tablespoons of tamarind paste
Instructions
  1. Turn on InstantPot to SAUTE mode and wait until the screen reads “HOT”
  2. Add oil to pot
  3. Add red curry paste to oil and stir well for about 1 minute
  4. Pour both cans of coconut milk slowly into the InstantPot- be careful not to splash yourself
  5. Mix coconut milk and red curry paste for 1-2 minutes until well incorporated
  6. Add all vegetables and tofu into the coconut milk mixture
  7. Close InstantPot lid to lock it
  8. Turn vent on the lid to CLOSE VENT to prevent steam from escaping
  9. Press CANCEL/OFF button on InstantPot to turn off
  10. Set pot to MANUAL mode
  11. Set to HIGH PRESSURE
  12. Set timer to 2 minutes
  13. Once timer goes off, Manually release the steam by opening the vent. The silver prong will drop back into the lid. BE CAREFUL OF THE HOT STEAM
  14. Press CANCEL/OFF button on InstantPot to turn off
  15. Open the lid of the InstantPot
  16. Press the SAUTE button
  17. Add in the lime juice, soy sauce, tamarind paste and sriracha to further flavor the curry
  18. Stir well
  19. If you want a thinner curry, add in water to get your desired consistency
  20. Heat through for 2 minutes
  21. Press CANCEL/OFF button on InstantPot to turn off
  22. Serve and enjoy!
Notes
Serve with white or brown rice or enjoy it as a soup.

Variations:
You may use any type of vegetables you like.
You may omit the tofu if you would like.

VEGAN VARIATION: This recipe is completely vegan.

 

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