Step 1

Firstly, Press Saute. Add oil and once it's hot, add minced garlic, ginger, onions. Saute for about 2 minutes till onions turn soft.

Step 2

Next, add Thai red curry paste and saute for a minute because it enhances the flavors of the final dish.

Step 3

Stir in 1 can of full-fat coconut milk and ¼ cup of water.

Step 4

Close the lid. Set the pot to MANUAL/PRESSURE COOK (Low Pressure) and set the timer to 1 minute.If you do not have the low-pressure option, you can set the time to zero minutes.

Step 5

When the instant pot beeps, allow 5 minutes of natural pressure release and then release the remaining pressure manually.

Step 6

Stir in soy sauce, brown sugar (optional), fast-cooking veggies like zucchini, colored peppers, canned baby corn, tofu, kaffir lime leaves (or lime zest), salt, and mix well.

Step 7

Boil the curry on the sauté setting for 3-4 minutes. Do not overcook the veggies.

Step 8

Press Cancel, add fresh lime juice and basil leaves (roughly torn). Give a quick stir.Adjust with more soy sauce, brown sugar, or lime juice. The curry thickens as it cools down.

Step 9

Serve Vegetarian Thai red curry Instant pot hot with steamed jasmine rice.

Step 10

Heat 1 tablespoon oil in a pan on medium-high heat. Add minced garlic, ginger, and onions, Saute for about 2 minutes till onions turn soft.

Step 11

Then add Thai red curry paste and saute for a minute to enhance the flavors of the final dish.

Step 12

Stir in 1 can of full-fat coconut milk and ¼ cup of water. Bring it to a boil for 4-5 minutes on medium-low heat.

Step 13

Next stir in soy sauce, brown sugar (optional), fast cooking veggies like zucchini, colored peppers, canned baby corn, tofu, kaffir lime leaves (or lime zest), salt and mix well.

Step 14

Furthermore, Cover the pot and let the curry cook on medium heat for 4-5 minutes. Do not overcook the veggies. They should be fork-tender. Adjust the consistency of the curry at this point. You can add water to thin it out if you desire.

Step 15

Lastly, turn off the gas and add lime juice and basil leaves (roughly torn). Give a quick stir. Adjust with more soy sauce, brown sugar, or lime juice.

Step 16

Serve hot with steamed jasmine rice.