Thai Red Curry with Tofu

By: Publications International

Thai Red Curry with Tofu
cuisine icon Cuisine
Modern
cuisine icon Course
Main Course
cuisine icon Difficulty
Easy
cuisine icon Duration
less than 15 min
cuisine icon Cooking Technique
Pressure Cook, Sauté
cuisine icon Keywords
4 servings, chopped fresh basil, contributed, cook 6 min, easy, extra firm tofu, grated fresh ginger, green beans, hot cooked rice, less than 15 min, lime juice, main course, medium shallots, medium sweet potato, minced garlic, modern, packed brown sugar, prep 5 min, pressure cook, Publications International, red bell pepper, sauté, small eggplant or large zucchini, soy sauce, thai red curry paste, unsweetened coconut milk, vegetable oil

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

serving icon Servings
4 servings
Ingredients
  • 2 tbsp vegetable oil
  • 5 medium shallots
  • 3 tbsp Thai red curry paste
  • 1 tsp minced Garlic
  • 1 tsp grated fresh ginger
  • 13 ounces unsweetened coconut milk
  • 1 medium sweet potato
  • 1 small eggplant or large zucchini
  • 1 1/2 tbsp soy sauce
  • 1 tbsp packed brown sugar
  • 16 ounces extra firm tofu
  • 1 red bell pepper
  • 1/2 cup green beans
  • 1/4 cup chopped fresh basil
  • 2 tbsp lime juice
  • Hot cooked rice
Instructions
  • Press Sauté; heat oil in Instant Pot®. Add shallots; cook and stir 2 minutes or until softened. Add curry paste, garlic and ginger; cook and stir 1 minute. Stir in coconut milk, sweet potato, eggplant, soy sauce and brown sugar; mix well.
  • Secure lid and move pressure release valve to Sealing position. Press Manual or Pressure Cook; cook at high pressure 4 minutes.
  • When cooking is complete, press Cancel and use quick release.
  • Add tofu, bell pepper and green beans to pot. Secure lid and move pressure release valve to Sealing position. Press Manual or Pressure Cook; cook at low pressure 1 minute.
  • When cooking is complete, press Cancel and use quick release. Stir in basil and lime juice. Serve over rice, if desired.
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