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Instant Pot Red Thai Curry Recipe - Vegan & Glutenfree + Easy & Oil-Free

simplyvegetarian777
  • 25 minutes
  • Serves 6

INGREDIENTS

2 cans

each) Coconut Milk (use light or full fat. I used 1 can light and 1 can full fat)

3

to 4 tbsp Red Thai Curry Paste

1 tbsp

Soy sauce or Tamari sauce for vegans

1 tbsp

Brown Sugar

1 tsp

Lime Zest

1 tsp

Lime Juice

10

leaves Thai Basil or Sweet Italian Basil (I use whatever is available and both work good.)

2 tbsp

Cilantro/Coriander leaves (with stem)

1

large White Onion

1 cup

Bell Peppers (thinly sliced)

1 cup

Zucchini (thinly sliced)

1 cup

Green Beans (cut into pieces)

1 cup

Baby corn (pieces or whole)

5

stalks Green Scalions/ Green onions (whites and green chopped and separated)

1 tsp

or to taste Chili Paste

1 cup

Tofu, extra firm (cut into small cubes)