Instant Pot Thai Recipes
Thai Vegetable Curry
This is an easy Instant Pot veggie curry with ingredients commonly found in the pantry. No need to run to an exotic Asian store to buy condiments that you have never even heard of. It’s simple to make, it’s vegetarian, and full of tasty flavors.
Ingredients
2 tbsp vegetable oil
4 cloves garlic, minced
2 onions, chopped
2 inches ginger, minced
2 tsp fish sauce
4 carrots, peeled and chopped
2 red bell peppers, chopped
2 eggplants, chopped
1 cucumber, chopped
1 can coconut milk
1/4 cup water
3 tbsp red curry paste
2 cups kale leaves, chopped
Directions
- Set Instant Pot to Saute and heat oil.
- Saute garlic until brown, add onions and ginger.
- Stir in fish sauce then add carrots, bell pepper, eggplants, and cucumber.
- Pour coconut milk and simmer for 2 minutes.
- Add water and dissolve red curry paste.
- Secure pressure cooker lid and set to HI pressure for 1 minute.
- Do a quick pressure release and remove lid.
- Add kale leaves.
- This dish is best served with rice.
