A few months back, I shared the Panang Curry with tofu and Panang Curry with Chicken recipe. This time, it is Thai Green Curry with Tofu and Vegetables. This is a quick and delicious one-pot dish. I made it in the instant pot, but you can easily make it on the stovetop as well. Enjoy this Thai Green Curry with Jasmine rice or Coconut Rice. There was something exciting for me as I created this recipe. I made my first video recipe, and I am so proud of doing it. It is in no way perfect, and I can improve many things. But my husband agreed that it is great for a first production. It certainly was an awesome learning experience, and I suggest anyone thinking about creating a video take the plunge!
Watch How to Make Thai Green Curry with Tofu
Green Curry Paste
The main ingredients in the green curry recipe are – green curry paste, coconut milk, tofu, and mixed vegetables. I used the below Maesri green curry paste from the Asian market. This one is vegan. Most of the other Thai pastes contain shrimp, so if you are a vegetarian, I suggest always checking the ingredients.
Ingredients
This recipe has basic ingredients that you will need for most Thai curries. I would suggest making a trip to the Asian grocery store in your area to them. Green Curry Paste Coconut Milk: Use a brand with thick coconut milk, such as Chakoh. Brown Sugar: This helps to balance the flavors of this spicy curry. Soy Sauce or Tamari: This is a replacement for the fish sauce that the authentic recipe calls. Use Tamari to keep the recipe gluten-free. Kaffir Lime Leaves: These can be hard to find sometimes. I could not find them at the Asian store too, so I skipped them when I created the video for this green curry. Thai Basil Leaves: I love to garnish the curry with lots of Thai Basil Leaves. If you don’t have them, use regular basil leaves or cilantro. Tofu: Use extra firm tofu in this curry. Press the tofu to remove any extra water, then dab with a paper towel and cut into pieces. You can use the tofu as is or lightly saute, bake, or air fry it. Bell Pepper: I love to add colorful bell peppers to this curry. They make it look so pretty. Broccoli, Zucchini, Carrots, or other veggies: You can add any quick-cooking veggies of choice to this curry. I added broccoli, zucchini, and carrots. Some other options are – mushrooms, green beans, baby corn, snap peas, and bamboo shoots. Lime: A little lime juice at the end really does wonders for the complex flavors in this curry.
How to make Instant Pot Thai Green Curry?
Once you have the green curry paste, this is a fairly easy dish.
Start with heating oil in the instant pot (or a saucepan), and add the green curry paste to it. Then, add the coconut milk and make a smooth mixture with the paste. Add veggies of your choice and tofu. Pressure cook for 2 minutes on low pressure and quick release the pressure.
Add some garnishing, and Thai Green Curry is ready to be enjoyed. Enjoy Thai Green Curry over jasmine rice or rice noodles.
Pro-Tips
Veggies: If you like your veggies crunchy, then skip the pressure cooking and cook on saute mode for 5-7 minutes. That is how I made my Vegan Panang Curry with Tofu. However, after playing more with the pressure cooker, I like the hand-off experience with pressure cooking. Just 2 minutes on low pressure and then a quick release. Low pressure works great for veggies that cook quickly. Tofu: I lightly pressed the tofu before using it and just cut it into cubes to add to the curry. If you like, you can sauté, bake, or air fry it before using. Vegetables: You can add any vegetables that you have handy in this recipe – bell peppers, beans, carrots, mushrooms, broccoli, or baby corn. Pressure Cooking: Some people mentioned they had trouble with the coconut milk coming out when doing a quick release. If the coconut milk is thin in consistency, then add half of it before pressure cooking. Then add the other half after pressure cooking and bring to a boil on saute mode. Below is the old pic of this recipe before I reshot it in Feb 2022.
Common Questions
More Thai Recipes You’ll Love
Vegan Panang Curry Panang Curry with Chicken Thai Pumpkin Red Curry Garlic Noodles Coconut Rice Tofu Broccoli Stir Fry
