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Prep: Cut Tofu into 1/2-3/4 inch pieces. Chop baby corn and carrots.
Turn Instant Pot on Saute. This heats up the ingredients as we add them and reduces pressure building time. Add coconut milk. Add water only if you prefer a thinner curry. Add curry paste and whisk it till it is blended with the coconut milk.
Add baby corn, carrots (or whatever vegetables you are using) and then add Tofu pieces. Stir everything. Make sure the curry mix is simmering at this point before you close the lid. It prevents the coconut milk from curdling.
Close the lid. Cancel saute. Turn vent to sealing mode if using DUO model. Set 2 minutes on Manual/Pressure cook mode and change the pressure setting to Low Pressure. After cooking, let the pressure release naturally for 5 minutes, after which manually release it, (QR after 5). To release pressure manually, turn vent to 'venting' position in DUO, or push down the valve in ULTRA.
Open the lid. Check for seasoning. Add brown sugar and lime juice. Then, add frozen peas and let them hangout in the curry for about one minute so they get thawed. You can leave them in there for another minute on Saute if you like them cooked more. If at this point, the sauce is thinner than you like, hit Saute and cook it off for a minute or two. Serve with White or Brown Jasmine rice!
If after cooking, the coconut milk seems curdled, don't worry, it hasn't gone bad. The heat and the pressure just separated the fat from the milk. You can turn on Saute mode and whisk it gently back together. It'll be a smooth curry again!