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Quick Chicken and Bean Stew
Thai Red Curry with Tofu
| By : |
| Prep Time | 5 minutes |
| Cook Time | 6 minutes |
| Servings |
4 servings
|
Ingredients
- 2 tbsp vegetable oil
- 5 medium shallots thinly sliced (about
1 1/2 cups ) - 3 tbsp Thai red curry paste
- 1 tsp minced Garlic
- 1 tsp grated fresh ginger
- 13 ounces unsweetened coconut milk
1 can - 1 medium sweet potato peeled and cut into
1-inch pieces - 1 small eggplant or large zucchini halved lengthwise and cut crosswise into
1/2-inch -wide slices - 1 1/2 tbsp soy sauce
- 1 tbsp packed brown sugar
- 16 ounces extra firm tofu cut into
1-inch pieces1 package - 1 red bell pepper cut into
1/4-inch strips - 1/2 cup green beans (
1-inch pieces) - 1/4 cup chopped fresh basil
- 2 tbsp lime juice
- Hot cooked rice (optional)
Ingredients
|
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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We used 3 teaspoons of Thai Kitchen yellow curry paste instead of 3 Tablespoons of red curry and it was mildly spicy
This is soooooo good! I used an eggplant and 1 zucchini. I also added carrots and edamame beans. The only thing i would change is to add seasonings. Salt, pepper, more garlic and maybe some garam masala. I love tofu and next time i will add 2 packages.