Instant Pot Thai Red Curry Veggies
Instant Pot Thai Red Curry Veggies is a vibrant and flavorful dish that combines fresh mixed vegetables with aromatic spices and creamy coconut milk. This quick recipe is perfect for busy weeknights or casual gatherings, offering a delightful tropical escape right in your kitchen. With each bite, savor the harmony of flavors that transport you to the bustling streets of Thailand.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Serves 4
- Category: Main
- Method: Pressure Cooking
- Cuisine: Thai
Ingredients
Scale
- 4 cups mixed vegetables (bell peppers, carrots, broccoli)
- 1 can (13.5 oz) full-fat coconut milk
- 3 tbsp red curry paste
- 2 tbsp low-sodium soy sauce
- 1 cup low-sodium vegetable broth
- 2 tbsp fresh lime juice
- 1 tbsp olive oil
- 2 cloves garlic, minced
Instructions
- Set the Instant Pot to sauté mode. Add olive oil and sauté minced garlic until fragrant (about 1 minute).
- Add mixed vegetables and stir for about 2 minutes until slightly tender.
- Pour in coconut milk and stir in red curry paste until well combined.
- Add soy sauce, vegetable broth, and lime juice; mix well.
- Seal the lid and set the Instant Pot to manual high pressure for 5 minutes. Use quick release after cooking.
- Serve over rice or noodles or enjoy it on its own.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 6g
- Sodium: 550mg
- Fat: 22g
- Saturated Fat: 18g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 0mg
Keywords: Customize with your favorite vegetables like zucchini or snap peas. For added protein, consider adding tofu or shrimp. Store leftovers in an airtight container for up to four days.