Try this Thai Red Curry with Tofu recipe, or contribute your own.
- 1/4 cup chopped fresh basil
- 1 tsp minced garlic
- 2 tbsp vegetable oil
- 2 tbsp lime juice
- 5 medium shallots (thinly sliced (about 1 1/2 cups))
- 3 tbsp thai red curry paste
- 1 tsp grated fresh ginger
- 13 ounces unsweetened coconut milk (1 can )
- 1 medium sweet potato (peeled and cut into 1-inch pieces)
- 1 small eggplant or large zucchini (halved lengthwise and
- 1 1/2 tbsp soy sauce
- 1 tbsp packed brown sugar
- 16 ounces extra firm tofu (cut into 1-inch pieces 1 packag
- 1 red bell pepper (cut into 1/4-inch strips)
- 1/2 cup green beans ((1-inch pieces))
- hot cooked rice ((optional))
- Carbohydrate 9.12297355053864 g
- Cholesterol 0 mg
- Fat 5.31208818003291 g
- Fiber 1.47532159803808 g
- Protein 2.45752487204451 g
- Saturated Fat 0.403189902048664 g
- Serving Size 1 1 serving (318g)
- Sodium 6.97421054426119 mg
- Sugar 7.64765195250056 g
- Trans Fat 0.154881986047709 g
- Calories 86 calories
Step-by-step
- Press Sauté; heat oil in Instant Pot®. Add shallots; cook and stir 2 minutes or until softened. Add curry paste, garlic and ginger; cook and stir 1 minute. Stir in coconut milk, sweet potato, eggplant, soy sauce and brown sugar; mix well.
- Secure lid and move pressure release valve to Sealing position. Press Manual or Pressure Cook; cook at high pressure 4 minutes.
- When cooking is complete, press Cancel and use quick release.
- Add tofu, bell pepper and green beans to pot. Secure lid and move pressure release valve to Sealing position. Press Manual or Pressure Cook; cook at low pressure 1 minute.
- When cooking is complete, press Cancel and use quick release. Stir in basil and lime juice. Serve over rice, if desired.
Adding all the vegetables and tofu at the exact same time guarantees an overly mushy vegetable puree and waterlogged bean curds. Root vegetables require extended exposure to thermal energy, whereas delicate green beans and pre-pressed bean curds turn structurally compromised within minutes of intense heat application. Staggered cooking phases resolve this textural conflict entirely.
Managing Dietary Modifications and Storage
Adjusting this formulation to match specific nutritional needs requires careful ingredient selection. Swapping soy sauce for coconut aminos eliminates gluten entirely without altering the sodium balance significantly. Substituting extra-firm bean curds with tempeh provides a nuttier flavor profile while maintaining structural integrity under pressure. Freezing this dish is not recommended because coconut milk separates into an oily emulsion upon thawing, and frozen root vegetables develop a spongy, unpleasant consistency. Refrigerating leftovers in an airtight glass container for up to three days preserves quality safely.
- Use tamari instead of standard soy sauce to maintain a robust umami profile while keeping the dish strictly gluten-free.
- Press moisture out of the bean curd blocks using weighted plates for fifteen minutes before cutting to ensure proper flavor absorption.
- Vent the pressure release valve carefully immediately after cooking stops to prevent residual heat from overcooking the bell peppers.
