Instant Pot Thai Red Curry With Vegetables Recipe

Thai cuisine is loved worldwide for its vibrant flavors and bold spices. Among its iconic dishes, Thai red curry stands out as a perfect blend of creamy, spicy, and aromatic elements.

This recipe brings the magic of Thai red curry to your home kitchen, using an Instant Pot to make things easier and faster. 

Perfect for weeknights, this vegan Thai red curry is loaded with fresh vegetables, tofu, and rich coconut milk for a dish that’s as nutritious as it is delicious.

Ready to cook? Let’s dive in!

Why You’ll Love This Recipe

Thai red curry made in an Instant Pot is a game-changer! Here’s why:

• Quick and Convenient: Made in just 20 minutes, it’s perfect for busy weeknights.
• Vegan and Gluten-Free: A wholesome, plant-based recipe for everyone to enjoy.
• Customizable: Use your favorite vegetables or adjust the spice level to suit your taste.

Ingredients for Instant Pot Thai Red Curry

To make this flavorful curry, you’ll need a mix of fresh vegetables and pantry staples.

Fresh Ingredients

These ingredients bring vibrant flavor and texture to your curry:

• 1 tablespoon oil (e.g., coconut, avocado, or olive oil)
• 3 garlic cloves, minced
• ½ inch ginger, minced
• 1 yellow onion, finely chopped
• 1 medium zucchini, sliced
• 1 medium red bell pepper, thinly sliced
• 1 medium green bell pepper, thinly sliced
• ½ cup canned baby corn
• ½ cup extra firm tofu, cubed

Pantry Staples

These pantry essentials give the curry its rich and creamy flavor:

• 2–3 tablespoons Thai red curry paste (check for vegan options)
• 14 oz full-fat coconut milk
• ¼ cup water
• 1 tablespoon dark soy sauce
• 1 teaspoon brown sugar (optional)

Herbs and Seasonings

The herbs and seasonings add freshness and aroma:

• 3–4 kaffir lime leaves (or zest of ½ lime if unavailable)
• 1 tablespoon lime juice
• ½ cup Thai basil, torn
• Salt, to taste

Step-by-Step Instructions

Follow these easy steps to make your Thai red curry in an Instant Pot:

Step 1: Sauté the Aromatics

1. Set your Instant Pot to Sauté mode and add the oil.
2. Once hot, add the minced garlic, ginger, and chopped onion. Sauté for 2–3 minutes until the onion is soft and translucent.

Step 2: Build the Flavor Base

1. Stir in the Thai red curry paste and sauté for another minute to release its aromas.
2. Add the coconut milk and water, whisking to combine.

Step 3: Add Slow-Cooking Vegetables

1. Add your slow-cooking vegetables, such as zucchini, baby corn, or carrots (if using).
2. Close the Instant Pot lid and set it to Manual/Pressure Cook on low pressure for 1 minute. If your Instant Pot doesn’t have a low-pressure option, set the timer to 0 minutes instead.

Step 4: Release the Pressure and Add the Rest

1. Once the timer is done, let the Instant Pot naturally release pressure for 5 minutes, then manually release the rest.
2. Add the soy sauce, brown sugar (if using), fast-cooking vegetables (like bell peppers), tofu, kaffir lime leaves, and a pinch of salt. Stir well to combine.

Step 5: Simmer to Finish

1. Switch back to Sauté mode and let the curry simmer for 3–4 minutes to cook the fast-cooking vegetables. Avoid overcooking to keep them slightly crisp.
2. Stir in the lime juice and Thai basil just before serving.

Step 6: Adjust and Serve

Taste your curry and adjust as needed. Add more soy sauce for umami, lime juice for brightness, or brown sugar for sweetness. Serve hot with your favorite side dish.

Our Tips for Success

Here are some tips to make your Thai red curry perfect every time:

• Get the Creamiest Curry: Use full-fat coconut milk for a rich, creamy sauce. Low-fat coconut milk works too but won’t give the same luxurious texture.
• Cook Vegetables Perfectly: Add slow-cooking veggies (like carrots or pumpkin) before pressure cooking, and fast-cooking ones (like bell peppers) afterward to avoid mushiness.
• Make Your Tofu Crispy: For restaurant-style tofu, pan-fry or air-fry it before adding it to the curry. This adds a delicious crunch!
• Control the Spice: Start with 2 tablespoons of red curry paste and add more if you like it spicier.
• Use Fresh Herbs: Fresh Thai basil and cilantro add vibrant flavor—skip dried herbs for this recipe.

How to Serve Thai Red Curry

Pair your curry with these delicious sides to make a full meal:

• Rice: Jasmine rice is the traditional choice, but brown rice or cauliflower rice also work well.
• Flatbreads: Serve with soft flatbreads or roti to soak up the curry.
• Crispy Rice Noodles: A fun, crunchy garnish that adds texture to your dish.
• Thai Salad: Pair with a fresh Thai salad for extra crunch and balance.

Storing and Reheating

Here’s how to store your curry for leftovers:

Refrigerator

• Store in an airtight container and refrigerate for up to 3 days.

Freezer

• Freeze in freezer-safe bags or containers for up to 3 months. Freeze portions flat for easy thawing.

Reheating

• Microwave: Defrost and microwave for 1–2 minutes, stirring in between.
• Stovetop: Heat gently in a pot, adding a splash of coconut milk or water if needed.

Final Thoughts

This Instant Pot Thai red curry with vegetables is a quick and easy way to enjoy the bold flavors of Thai cuisine at home. 

With its creamy sauce, colorful vegetables, and fragrant herbs, it’s a meal that’s sure to please everyone at the table.

Perfect for busy weeknights or meal prep, this recipe is as practical as it is delicious. 

Grab your Instant Pot and try it today—you’ll be amazed at how easy it is to make restaurant-quality curry in your own kitchen!

Frequently Asked Questions