Thai Green Tofu Curry: A Creamy, Fragrant Plant-Based Delight
Experience the vibrant and aromatic flavours of Thai cuisine with this Thai Green Tofu Curry, a perfect plant-based option for any meal. Packed with fresh vegetables, creamy coconut milk, and bold green curry paste, this dish delivers a symphony of spicy, tangy, and savoury flavours. Tofu takes centre stage, soaking up the rich, fragrant sauce to create a dish that’s as satisfying as it is wholesome.
Using your Instant Pot, this curry comes together effortlessly, allowing the ingredients to meld beautifully while saving time in the kitchen. The tofu becomes perfectly tender, while the vegetables retain their vibrant colour and texture. The green curry paste, infused with herbs and spices, blends seamlessly with the creamy coconut milk, creating a luscious sauce that pairs wonderfully with steamed rice or noodles.
Ideal for a quick weeknight dinner or an impressive meal for guests, Thai Green Tofu Curry is as versatile as it is delicious. Customise it with your favourite vegetables or adjust the spice level to suit your taste. This dish is a celebration of bold flavours and fresh ingredients, bringing the essence of Thailand straight to your table.
Ingredients
- 2 tbsp olive oil
- 400 g firm tofu not silken
- 1 onion
- 3 garlic cloves
- 2.5 cm ginger
- 1 handful fresh coriander stalks
- 3 tbsp green curry paste
- 2 x 400ml cans coconut milk
- 2 green chillies
- 3 tbsp soy sauce
- Zest of 1 lime
- 4 small potatoes
- 2 medium carrots
- 1 handful green beans
- 1 green pepper
- 2 handfuls of spinach
- 1 handful fresh coriander leaves
- 1 ½ tbsp cornflour
- 1 ½ tbsp cold water
Instructions
- Cut the tofu into 1 inch/ 2.5 cm pieces (use paper towel to absorb any excess moisture).
- Select Saute on the inner pot. Once display says Hot, add 1 tbsp of the olive oil, and the tofu chunks and sauté gently turning for 5 minutes until golden on all sides, remove and set aside.
- Add the rest of the oil along with the onion, garlic cloves, ginger and 1 handful of fresh coriander stalks. Cook for 2 minutes, stirring regularly.
- Add the green curry paste, cook for another minute. Stir regularly.
- Add coconut milk, green chillies, soy sauce, zest of lime, potatoes and carrots. Stir then press cancel.
- Place the lid on the Instant Pot, select Pressure Cook and set the time for 10 minutes.
- When the cooking program finsihes, perform a quick pressure release and remove the lid. .
- Press sauté as above, add the green beans and cook for 4 minutes. Then add the green pepper (cook for another 3 minutes, stirring occasionally.
- In a small bowl, mix the cornflour with the cold water, stirring to thicken, then add to the pot.
- Stir in reserved tofu, spinach, and fresh coriander leaves. Warm through before serving. Enjoy the flavorful green curry!