INSTANT POT THAI RED CURRY RECIPE

Skip the Takeaway and make this delicious INSTANT POT RED THAI CURRY in less than 30 minutes. Vegan Red Thai Curry is a quick and easy Side dish, 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 }

INSTANT POT THAI RED CURRY RECIPE

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  RED THAI CURRY WITH VEGETABLES

We all love Thai Food at home. We cook a variety of Thai recipes a couple of times a month.

WHY MAKE THIS INSTANT POT THAI RED CURRY?

Just too Quick & easy !

Its an One Pot Recipe

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 RECIPES FOR YOU TO EXPLORE

THAI PEANUT NOODLES

INSTANT POT THAI PINEAPPLE FRIED RICE

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

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

WHAT ARE THE INGREDIENTS FOR VEGAN THAI RED CURRY?

To prepare Thai Red Curry in Instant Pot, we require fewer ingredients. Thai curry paste itself has got lots of complex flavours. We still like to jazz up the curry with a little bit of all the ingredients. Some ginger garlic, onions, soy sauce, 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

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

Choice of vegetables – Use about 2.5 Cups of vegetables. I have used 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 , mange out, zucchini and red bell 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 first started making Thai Curry, I was using regular basil leaves and the flavours were quite different.

Coriander leaves

Lime Juice to bring out the freshness

Optional Ingredient – Lime Leaves

HOW TO MAKE INSTANT POT VEGAN THAI RED CURRY

1. To make Red Curry, Press Sauté on your Instant Pot. Once it displays HOT, add oil, 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, sriracha sauce, soy sauce, sugar, rice vinegar, salt and stir.
4. Press CANCEL. Secure the lid, turn the valve to sealing position. COOK HIGH PRESSURE for 1 minute. Allow to release pressure naturally for 10 minutes and quick release any remaining pressure.
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 red curry into bowls and garnish with basil, red chilli and coriander leaves.

To make  Instant Pot Thai Red Curry with Chicken – the method is the same. Add the chicken breasts when you add Thai Red Curry paste and coat it well. Add the remaining ingredients. PRESSURE COOK FOR AT LEAST 5 MINUTES cooking time. Natural Release for 10 minutes and QR!

Rest of the steps are the same.

SERVING SUGGESTIONS

Thai Curry tastes best 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 RED THAI 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!

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

HAVE YOU MADE THIS RECIPE?

Post a photo on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #sandhyaskitchen. I would love to see your take on this delicious vegetable Thai Red Curry!

Vegan RED THAI CURRY | INSTANT POT RED THAI CURRY RECIPE BELOW  {So Quick & Easy}

INSTANT POT THAI RED CURRY {+ VIDEO RECIPE }

5 from 6 votes

Print Pin Rate

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Servings: 4 people

Calories: 293kcal

Author: Sandhya Hariharan

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

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 Mangetouts
• 1 Medium Zucchini sliced into discs
• 2 Red Pepper sliced long
• Garnishes
• Thai Basil
• Coriander leaves
• Red chilli

Instructions

• Press Sauté on your Instant Pot. Once it displays, add oil and onions, ginger & garlic. Sauté for 30 seconds.
• Add Red Curry Paste, 1 tbsp coconut milk and stir well until well combined. Fry the curry paste well until the aroma is released.
• Add the remaining coconut milk, siracha sauce, soy sauce, sugar, rice vinegar, salt and stir.
• Press CANCEL. Secure the lid, seal the valve and pressure cook HIGH for 1 minute. Allow the pressure to release naturally for 10 minutes.
• 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.
• PRESS CANCEL. Squeeze in lime juice. 
Taste and season more with soy sauce, rice vinegar and salt, if you need more punch.
• Divide the cooked rice and curry into bowls and garnish with basil, red chilli and coriander leaves.

Video

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.

Nutrition

Calories: 293kcal | Carbohydrates: 18.1g | Protein: 5.1g | Fat: 24.3g | Saturated Fat: 19.8g | Sodium: 603mg | Potassium: 777mg | Fiber: 3.2g | Sugar: 6.6g | Calcium: 60mg | Iron: 4mg

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

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