Skip the Takeaway and make this delicious INSTANT POT THAI RED CURRY in less than 30 minutes – perfect for busy weeknight meals. It makes a delightful meal when served with Jasmine Rice. { Vegan, Vegetarian and GF }

Here is how to make the most delicious Vegan Thai Red Curry! { VIDEO TUTORIAL INCLUDED }

If you don’t own an Instant Pot / Pressure Cooker – no worries at all! I have got you covered with the Stove Pot version of THAI RED CURRY WITH VEGETABLES

We love Thai Food at home and this fact is not hidden at all with you, as the number of Thai recipes that I have been posting are so so frequent.

WHY MAKE INSTANT POT THAI RED CURRY?

Just too easy & Quick!
Its an One Pot Recipe and you can avoid doing a mountain of dishes
You are Pressed for Time
Totally Foolproof
No need to baby-sit!! Just add your ingredients and allow the instant pot to do the job!

Some of the INSTANT POT THAI RECIPES FOR YOU TO EXPLORE

THAI PEANUT NOODLES

INSTANTPOT THAI PINEAPPLE FRIED RICE

and now this VEGAN THAI RED CURRY VEGETABLES RECIPE.

Other than these Instant pot Thai recipes,

YOU WILL ALSO LOVE THESE STOVE TOP THAI RECIPES

Thai Green Curry
Vegetarian Pad Thai Noodles
Pad Thai Noodles with Tofu, Asparagus & Soy Beans

INSTANT POT THAI RED CURRY

WHAT ARE THE INGREDIENTS FOR VEGAN THAI RED CURRY?

To prepare Thai Red Curry in Instant Pot, we require minimal ingredients as the thai curry paste itself has got lots of complex flavours. Since we are using store bought thai curry paste for this recipe, we like to spruce up the curry with a little bit of all the ingredients. Some ginger garlic, onions, soy sauce to add some richness and rice vinegar & lime juice for lots of extra freshness.

THAI RED CURRY PASTE – The essence to a good Thai Curry recipe is the Thai Curry Paste. We are lucky to find Vegan Thai Red Curry Paste locally in Tesco, Asda, Morrisons and Sainsbury’s and they are wonderful! Don’t forget to check the label for vegan, vegetarian and gluten free.

Coconut Milk – Use thick coconut milk for this recipe and there is no substitution really! I have tried using Maggie Coconut Powder that can be diluted with water to make coconut milk for this recipe. I find them really thin in consistency. Using thin coconut milk just dilutes the flavours.

I do recommend using Coconut milk out of the can – this is usually thick and of the right proportion.

Coconut Oil

Ginger & Garlic  – Use freshly minced ginger and garlic or store bought paste – either of them works.

Choice of vegetables is completely up to you. About 2.5 Cups!! I have put together vegetables that were stocked in my refrigerator and they were a perfect marriage. Also the other way to choose the vegetables will be a mix of crunch and soft textures.  I have used carrots, baby corn , mangeout, zucchini and red pepper.

Soy Sauce or Tamari Sauce 

Siracha Sauce or any hot sauce to add a bit of heat to the curry

Brown Sugar 

Rice Vinegar

Thai Basil  works best to render flavours to the curry. When I started out to make Thai Curry, I used to use the regular basil leaves and the flavours were quite different.

Coriander leaves

Lime Juice to bring out the freshness

WATCH A QUICK VIDEO ON HOW TO MAKE THAI RED CURRY IN INSTANT POT / PRESSURE COOKER

SERVING SUGGESTIONS

Thai Curry tastes best when served with Jasmine Rice. There is something magical about this combination that the rice just enhances the flavour of the curry!  However, there is no hard and fast rule – You can always serve with Basmati rice , Coconut Rice and Long grain rice. Thai Purist – please don’t judge me here 😉

THIS THAI RED CURRY IS

an ideal fridge clear out meal

vegan, vegetarian and gluten free

ready in 30 minutes

has so many complex flavours in that one pot. Its Sweet, savoury and spicy too!

usually served with steaming jasmine rice. But they taste amazing with coconut rice, basmati rice and naan bread too.

HAVE YOU MADE MY RED THAI CURRY  IN INSTANT POT?

5 from 2 votes

Print

INSTANT POT THAI RED CURRY { VIDEO RECIPE }

Prep Time

10 mins

Cook Time

10 mins

 

Skip the Takeaway and make this delicious INSTANT POT THAI RED CURRY in less than 30 minutes - perfect for busy weeknight meals. This Thai curry tastes delightful when paired with jasmine rice!

Course: Main Course

Cuisine: Thai

Keyword: insant pot, instant pot curries, instant pot recipes, thai curry,, thai recipe, thai curry, vegan thai curry, thai curry with vegetables

Ingredients

• 1 tbsp coconut oil
• 1 medium sized white onion, finely chopped
• 1 tbsp  finely grated fresh ginger
• 1 tbsp freshly grated garlic
• 2 tbsp Thai Red Curry Paste
• 1 can coconut milk ( 400g)
• ¼-½ cup water as needed optional
• ¾- 1  tsp Sugar
• 1 tsp Siracha Sauce
• 2 tsp Soya Sauce
• 2 tsp  rice vinegar
• 1 tsp Lime Zest
• 2 tsp  lime juice
• Vegetables
• 6  Baby Corn
• 6 Mangeouts
• 1 Medium Zucchini sliced into discs
• 2 Red Pepper sliced long
• Garnishes
• Thai Basil
• Coriander leaves
• Red chilli

Instructions

1. Press Sauté on your Instant Pot. Once it displays, add oil and onions, ginger & garlic. Sauté for 30 seconds.
2. Add Red Curry Paste, 1 tbsp coconut milk and stir well until well combined. Fry the curry paste well until the aroma is released.

3. Add the remaining coconut milk, siracha sauce, soy sauce, sugar, rice vinegar, salt and stir.

4. Press CANCEL. Secure the lid, seal the valve and pressure cook HIGH for 1 minute. Allow the pressure to release naturally for 10 minutes.

5. Open the Instant Pot, PRESS SAUTE. Add all the vegetables and cover with the Instant Pot glass lid. Cover and cook for 6- 7 minutes until vegetables are tender.

6. PRESS CANCEL. Squeeze in lime juice. 
Taste and season more with soy sauce, rice vinegar and salt, if you need more punch.

7. Divide the cooked rice and curry into bowls and garnish with basil, red chilli and coriander leaves.

Recipe Notes

If you find the Thai Curry too thick, add 1/4- 1/2  cup of water and allow the curry to boil again.

To make  Instant Pot Thai Red Curry with Chicken - the method is the same. Add the chicken when you add Thai Red Curry and coat it well.  Add the remaining ingredients. PRESSURE COOK FOR AT LEAST 5 MINUTES. 

Rest of the steps are the  same.