Thai Red Curry with Tofu
Servings Prep Time
4servings 5minutes
Cook Time
6minutes
Servings Prep Time
4servings 5minutes
Cook Time
6minutes
Ingredients
  • 2tbsp vegetable oil
  • 5 medium shallotsthinly sliced (about 1 1/2 cups)
  • 3tbsp Thai red curry paste
  • 1tsp minced Garlic
  • 1tsp grated fresh ginger
  • 13 ounces unsweetened coconut milk1 can
  • 1 medium sweet potatopeeled and cut into 1-inch pieces
  • 1 small eggplant or large zucchinihalved lengthwise and cut crosswise into 1/2-inch-wide slices
  • 1 1/2tbsp soy sauce
  • 1tbsp packed brown sugar
  • 16ounces extra firm tofucut into 1-inch pieces 1 package
  • 1 red bell peppercut into 1/4-inch strips
  • 1/2cup green beans(1-inch pieces)
  • 1/4cup chopped fresh basil
  • 2tbsp lime juice
  • Hot cooked rice(optional)
Instructions
  1. 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.
  2. Secure lid and move pressure release valve to Sealing position. Press Manual or Pressure Cook; cook at high pressure 4 minutes.
  3. When cooking is complete, press Cancel and use quick release.
  4. 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.
  5. When cooking is complete, press Cancel and use quick release. Stir in basil and lime juice. Serve over rice, if desired.