Instant Pot Thai Red Curry. Vegetarian thai red curry is a popular thai dish made from red curry paste cooked in coconut milk with vegetables and vegetarian protein source such as tofu. Set your instant pot to the sauté function on high.
It will come to a light simmer and become thick and creamy. Select saute and stir in red curry paste and 1/2 can of coconut milk until mixture is bubbly, about a minute or two. Stir the noodles (spaghetti) and veggies thoroughly.
Stir Through Well And Press Cancel To Stop.
Close the lid once again, without turning on the instant pot. Give a mix, degalzing the pot. Add tofu, bell pepper and green beans to pot.
Select Saute And Stir In Red Curry Paste And 1/2 Can Of Coconut Milk Until Mixture Is Bubbly, About A Minute Or Two.
Add the pasta and give a mix. Explore ramdom_keyword for thousands of unique, creative recipes. Set your instant pot to “manual” or “pressure cook” for 5 minutes.
Serve In Bowls Over Noodles Or Rice, Then Garnish And Enjoy.
Now, add the sugar, fish sauce, coconut cream and chicken stock. It is vegan, glutenfree and has no added oil to it. Cook for 1 minute, stirring, then add the chicken.
Make Sure Your Steam Release Button Is In The “Sealed” Position.
Once the pot is hot, add the olive oil, onion, ginger and garlic and stir through. Once it’s done, do a manual release to fully release pressure. Press manual or pressure cook;
Thai Red Curry Noodles Are Ready To Be Served.
Place lid on the pot and lock in place. Add your chicken (or your choice of protein), the second can of coconut milk, chicken broth, fish sauce, and sugar. This instant pot red thai curry recipe is a delicious treat from thai cuisine.