green curry recipe

This slightly sweet and mildly spicy recipe for Instant Pot Thai Green Curry with Tofu beats take-out any day!  It&#x27;s a delicious vegan curry that comes together in less than 30 minutes, and is completely customizable.

Instant Pot Thai Green Curry with Tofu

Coconut Milk (- Chaokoh)

can Maesri Thai Green Curry Paste ((4 oz can). Use the whole can if you want it spicier)

water ((skip if you prefer a thicker curry))

baby corn (cut)

carrots (chopped (about 2 medium carrots))

lb. extra-Firm Tofu (cut in 1/2-3/4 inch pieces)

Brown Sugar

lime juice

peas

Thai basil leaves (for garnish (or mint))

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.&nbsp; Stir everything.&nbsp; 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 &#x27;venting&#x27; position in DUO, or push down the valve in ULTRA.

Open the lid. Check for seasoning. Add brown sugar and lime juice.&nbsp; 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!

Note

Full recipe and tips at: https://spicecravings.com/thai-green-curry-with-tofu-instant-pot-pressure-cooker
Thai Green Curry is one of the most popular and the spiciest curry you'll find at a Thai restaurant. It's a lemony, earthy, spicy curry that goes perfectly well with the creamy coconut milk. The two balance each other so well and the result is a sweet and spicy curry that can compliment any meat or vegetable you add to it. This curry can be made with Chicken, Shrimp or Tofu (Vegetarian). This is another weeknight favorite in my home!

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Thai Green Curry with Tofu- Instant Pot / Pressure Cooker

This Vegan Thai Green Curry is simply the best! Fresh, crispy veggies simmer in a rich and fragrant broth to create this spicy and satisfying dish. 

Best-Ever Thai Green Curry

coconut oil (optional – see recipe notes)

Thai Green Curry Paste

13.5 oz can full-fat coconut milk

coconut sugar

Easiest Crispy Tofu

rice

Bring a nonstick pan to medium heat and add the coconut oil OR one large scoop of coconut cream*. Once melted, add in the green curry paste; fry the paste for 90 seconds, to bring out the flavors.

Add the remainder of the coconut milk and coconut sugar to the pan and mix until well combined. Add in the mixed vegetables, stir well, and bring the heat to high. Once the mixture starts to bubble, reduce the heat to medium-low and let simmer, covered, for 15-17 minutes, until the vegetables are fork-tender.

Place some cooked rice into each serving bowl, then top with green curry and Crispy Tofu. Serve warm.

I made this super easy Thai Green Curry tonight using veggies I had on hand and a different protein. It didn't matter because the broth is the star of this dish! It's luscious and creamy with layers of complex flavor. I squeezed a lime wedge over my bowl to add a sour note. Delish!

This is a total game-changer for me. I have eaten so many curries that I am very fastidious when it comes to them. I saw your video on Instagram and I immediately decided to do it and.. Well.. It's perfect! I love the combination of flavors and the sweet- and sourness. Thank you so much for sharing this awesome dish with us ????

This was such a straightforward yet delicious way to make Thai Green Curry!

Thank you for sharing this recipe.  Made Thai green curry for the first time today and it turned out delicious.  Easy recipe to follow too.

I have made this multiple times using whatever veggies I have on hand and it never disappoints! I have also tried it with lite coconut milk when that was all I had on hand, and it’s definitely tastier with full fat. This recipe is one of my go-to’s for weeknights.

Make your own Thai Green Curry Paste at home with this easy-to-follow recipe! All you'll need is 10 ingredients, 10 minutes, and a food processor.

Homemade Thai Green Curry Paste

green chiles

garlic

lemongrass,

shallot

galangal (thai ginger), peeled

½ lime

lime

¼ packed cup thai basil

coriander

tsp cumin

tsp pink himalayan salt

2+ tbsp filtered water

Thinly chop the thai chilis, garlic, lemongrass, shallot, and galangal. Add all ingredients to the base of a food processor along with 2 tbsp of filtered water or neutral vegetable oil.

Process the ingredients for 5-7 minutes, scraping the sides of the food processor as necessary. A thick, bright green paste should form &#8211; if your mixture still looks a little chunky, add in extra water or oil in ½ tbsp increments until your desired texture is reached.

Use as desired. Store in a sealed container in the fridge for up to two weeks, or freeze in ice cube molds and defrost as needed &#8211; the paste will keep in the freezer for up to two months.

My very favorite..green curry tofu. Thank you for this recipe. I will definately try it this week. 
@Fanny..is it possible to get the recipe for the savory bread, please? Oceanview295@gmail.com

Thank you for this recipe. Made green Thai curry and it turned out delicious - everyone loved it!

Hi there! Can you please tell me what food processor (brand) are you using ? Looks like it has multiple blades, been trying to find something similar. Thank you!

Fragrant, flavorful and ready in under 30 minutes. Perfect for a weeknight meal.

Vegan Green Curry Vegetables

(15 oz) full fat coconut milk (divided)

onion (diced)

garlic (minced)

Thai green curry paste

salt

turmeric

black pepper

(15 oz) diced tomatoes

(16 oz) frozen mixed vegetables

(15 oz) cooked chickpeas (drained

spinach

vegetable broth (if needed, to thin)

cilantro (for garnish, if desired)

peanuts (for garnish, if desired)

Heat 1/4 cup of the coconut milk in a large skillet over medium heat. Add the chopped onion and sauté 4 to 5 minutes until softened.

Add the garlic, Thai green curry paste, turmeric, salt, and pepper and stir well to incorporate. Sauté 1 to 2 minutes until fragrant.

Add the diced tomatoes, mixed vegetables, chickpeas, and remaining coconut milk. Stir to combine. Raise heat to bring to a low boil, then turn down heat to medium-low and simmer for 15 minutes.

Stir in a handful of fresh spinach.

Add a squeeze of fresh lime juice (about 1/4 of a lime) and stir.

Optional: If you want a thinner sauce, add 1/4 to 1/2 cup of vegetable broth. 

For serving: garnish with chopped cilantro and chopped peanuts, if desired, and serve with cooked rice, noodles, or naan.

What a healthy and tasty looking weeknight meal and ready in under 30 min - even better!  Green Curry is one of my favourite Thai dishes!

Beautiful photos. No shame in using good quality prepared or frozen ingredients. It just makes it that much easier to put a tasty and satisfying dish on the table for your family!

My husband loves Thai food. I will have to make this recipe for him!

I absolutely love this for a healthy, quick weeknight meal! And I, for one, am all about using the frozen veggies - so much better than having to chop so much that you kind of want to give up on the whole thing!

I crave this Thai green chicken curry recipe all the time! Whether you use our from scratch green curry paste or follow our tips below the recipe for boosting a store-bought version, this recipe guarantees you&#8217;ll have a fabulous dinner on your table. Just a quick note on the spice level: traditional green curry is usually quite hot. Our homemade paste is easy to adjust, but be aware that the spice level of store-bought versions will vary. If you&#8217;re looking for a good store-bought option, I highly recommend Maesri (sold in cans). Serve this curry over Jasmine rice, cilantro lime rice, or cooked rice noodles. It&#8217;s also amazing with some crispy fried shallots sprinkled over the top!

Easy Thai Green Curry

avocado oil

zucchini,

green onions, sliced

garlic cloves,

½ pounds boneless, skinless chicken thighs, cut into 1/2 inch pieces

(15 ounces) can full-fat coconut milk

fish sauce

kaffir lime leaves, optional

snow peas

spinach leaves

Salt,

Thai basil and mint

red chili pepper,

Brown the zucchini: Heat a wide skillet over medium-high heat. Add 1 tablespoon of the oil, then arrange the zucchini in a single layer. Cook until the underside has a few browned spots, then flip and cook another 30 seconds until the second side is also lightly browned. Transfer the zucchini to a plate to add to the curry later.

Brown the chicken: To the same skillet, still over medium-high heat, add another tablespoon of oil. Arrange the chicken in a single layer, season with a few pinches of salt, and cook, tossing occasionally, for 2 to 3 minutes until it picks up a little color.

Build the curry base: Stir in the green onion and garlic (and ginger and lemongrass if using store-bought curry paste). Cook, stirring constantly for 30 seconds, then add the green curry paste. Cook and stir for about 1 minute until the paste is fragrant and starts to stick a little to the bottom of the pan.

Simmer the curry: Pour in the coconut milk, then fill the empty can halfway with water and pour that in as well. Use a wooden spoon to scrape any stuck curry paste from the bottom of the skillet and bring to a low simmer, lowering the heat as needed. Stir in 2 teaspoons of fish sauce, then taste the sauce. Add more fish sauce and/or curry paste if needed. Add the kaffir lime leaves (if using) then simmer the curry for 10 to 15 minutes, or until the chicken is cooked through.

Add the veggies: Stir in the zucchini, snow peas, and spinach. Continue to simmer until the vegetables are crisp-tender, 5 to 8 minutes.

To serve: Turn off the heat. Squeeze over a little lime juice, then scatter torn fresh basil and mint over the top. For some extra heat, you can also add sliced red chilies. Serve immediately over rice or rice noodles.

This Thai green curry recipe rivals my favorite takeout! Made with store-bought curry paste, it&#039;s an easy, flavorful dinner that&#039;s ready in 30 minutes.

Thai Green Curry

coconut oil

Chinese eggplants

Sea salt

coconut milk

ginger

water

extra-firm tofu (cubed (raw, baked,

red bell pepper (stemmed, seeded, and sliced)

Fresno chiles

sugar (optional)

Tamari (to taste, optional)

Thai basil cilantro (for garnish)

rice (for serving)

Heat the coconut oil in a medium skillet or Dutch oven over medium heat. Add the eggplant and a pinch of salt and cook, stirring occasionally, for 5 to 7 minutes, or until softened. Remove from the pan and set aside.

Return the pan to medium heat and add ¼ cup of the coconut milk, the curry paste, and ginger. Sizzle for 2 to 3 minutes, or until the curry paste mostly dries out. Add the remaining coconut milk and the water and stir to combine.

Add the tofu, red pepper, snow peas, sautéed eggplant, and half the chiles and stir to combine. Simmer for 3 to 5 minutes, or until the snow peas are tender.

Remove from the heat and add the lime juice. Season to taste, adding the sugar and tamari, if desired.

Garnish with the remaining chiles and herbs and serve with rice.

Made this, it was a big hit, nice depth of flavor. Added cooked chicken breast,  zucchini, peas, and green beans.

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