Thai Green Tofu Curry

By: Graham and James Sharman

Thai Green Tofu Curry
Perfect with coconut rice.
cuisine icon Cuisine
Thai
cuisine icon Course
Dinner, Lunch, Main Course
cuisine icon Difficulty
Medium
cuisine icon Duration
30-60 min
cuisine icon Diet
Vegan, Vegetarian
cuisine icon Cooking Technique
Pressure Cook, Sauté
cuisine icon Keywords
2.5 cm, 30-60 min, 4 servings, 800 ml, cans of coconut milk, cold water, contributed, cook 35 min, cornstarch or corn flour, cubed into 1 inch/2.5 cm pieces, dinner, garlic cloves crushed, green bell pepper sliced, green bird's eye chilies halved lengthways, green curry paste, handful fresh cilantro or coriander stalks, handful fresh coriander leaves, handful green beans trimmed, handfuls of spinach, inch ginger peeled and grated, instant pot curry, instant pot curry recipe, lunch, main course, medium, medium carrots, not silken, olive oil, onion chopped, peeled and sliced lengthways, prep 5 min, pressure cook, sauté, small potatoes, soy sauce, thai, tofu, unpeeled and quartered, vegan, vegetarian, zest of 1 lime

prep icon Prep Time
5 min
cook icon Cook Time
35 min

serving icon Servings
4 Servings
Ingredients
  • 2 tbsp olive oil
  • 14 oz Firm tofu not silken, cubed into 1 inch/2.5 cm pieces
  • 1 onion chopped
  • 3 garlic cloves crushed
  • 1 inch ginger peeled and grated, 2.5 cm
  • 1 handful fresh cilantro or coriander stalks
  • 3 tbsp green curry paste
  • 2 x 14 oz cans of coconut milk, 800 ml
  • 2 green bird's eye chilies halved lengthways
  • 4 tbsp soy sauce
  • Zest of 1 lime
  • 4 small potatoes, unpeeled and quartered
  • 2 medium carrots, peeled and sliced lengthways
  • 1 handful green beans trimmed
  • 1 green bell pepper sliced
  • 2 handfuls of spinach
  • 1 handful fresh coriander leaves
  • 1 1/2 tbsp cornstarch or corn flour
  • 1 1/2 tbsp cold water
Instructions
  • Cut 14 oz/400g firm tofu (not silken) into 1 inch/ 2.5 cm pieces. Use paper towel to absorb any excess moisture.
  • Heat a non-stick pan on medium heat. Once hot, add 1 tbsp of the olive oil, sauté gently turning for 5 minutes until golden on all sides, remove and set aside.
  • Press the Sauté button on the Instant Pot on normal heat (custom level 3 for the Evo Plus).
  • Once display says Hot, add the rest of the oil along with 1 onion (chopped), 3 garlic cloves (crushed), 1 inch/2.5 cm ginger (peeled and grated), and 1 handful of fresh coriander stalks. Cook for 2 minutes, stirring regularly.
  • Add 3 tbsp green curry paste, cook for another minute. Stir regularly.
  • Add 2 x 14 oz/400 ml cans coconut milk, 2 green bird's eye chilies (halved lengthways), 4 tbsp soy sauce, zest of 1 lime, 4 small potatoes (unpeeled, quartered), and 2 medium carrots (peeled and sliced lengthways). Stir then press Cancel.
  • Place the lid on the Instant Pot, set valve to seal, select Manual High Pressure (pressure cook custom high on Evo Plus) for 10 Minutes.
  • When Instant Pot beeps, Quick Release the pressure.
  • When pin drops, open the lid. Press Cancel.
  • Press Sauté as above, add 1 handful green beans (trimmed), cook for 4 minutes, then add 1 green bell pepper (sliced), cook for another 3 minutes, stirring occasionally.
  • Mix 1 1/2 tbsp cornstarch/corn flour with 1 1/2 tbsp cold water in a cup, stir in to thicken. Press Cancel.
  • Stir in reserved tofu, 2 handfuls of spinach, and 1 handful fresh coriander leaves.
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