Thai Green Curry with Vegetables (Instant pot + Stovetop)

Thai Green Curry with Vegetables is an adaptation of authentic Thai Curry. It is so fresh and full of flavors to go with some Jasmine Rice.

If you love Asian food, then you are in the right place. Thai Green Curry is an authentic one-bowl Thai dish. It is so fresh and full of flavors. Thai Curry Instant Pot, all it takes is just 20 mins.

If you have the Green Curry paste ready, then you are just a few mins away from this delicious bowl of goodness.

Instant Pot Green Curry

Thai Green Curry has a distinct taste. It has a mix of sweet and spice flavors. Originally, Green Curry has Chicken or Shrimp in it. I am doing a vegan version in Instant pot. It has only the pantry ingredients. The coconut milk blends well with the veggies added if you require some additional Protein you may also add in some Tofu or Cottage Cheese. Shallow fry or Air Fry them and, then you can top them in the curry. tofu Thai green curry or Tofu Green curry is also very famous in restaurants. Instant pot Thai green curry is just some comfort food in less time. So read on to see the delicious veg Thai green curry recipe.

Thai Green Curry with vegetables is a vegan adaptation of the authentic Thai dish. It is perfect for a quick weekend dinner. All you have to do is dump in the curry paste and veggies and do a quick pressure cook in the Instant Pot. And then stir in the coconut milk, Sauce, and other ingredients. It's ready in no time.

Ingredients

Green Curry Paste - I am using my homemade Curry paste. You can try store bought ones too.
Vegetables - I am using a mix of Vegetables. you can use Onion, Bell peppers, Thai Eggplant, Cauliflower, Zucchini, Carrot, Broccoli. Adjust the veggies as per your preference and availability. You can use Green peas, Snap Peas ,and Baby corn too.
Thai Basil Leaf - This is a mandatory flavoring ingredient. It that that authentic Thai flavor.
Coconut Milk - Thai dishes call for coconut milk. It is another main taste factor. You can use either Canned ones or homemade coconut milk. I have a detailed blog post on how to prepare homemade coconut Milk too.
Soya Sauce - Traditionally Thai Version calls for Fish sauce and shrimp paste. For the Vegan version I am skipping them and going with Soya Sauce
Brown Sugar - It balances the taste. You can also use Palm Sugar for authentic taste.
Oil - Use any neutral flavored Oil.

Stovetop Green Curry

For a stovetop version. After adding water, cover and cook the vessel for 5 mins or till the vegetable or soft. And then carry out the remaining steps.

FAQ's

Can we make Thai Green Curry in a Pressure Cooker?
Yes, We can adapt the same recipe. It is also pressure cooker friendly. Pressure cook with the vegetables for two whistles and then follow the same steps.
What is Thai Red Curry?
Thai red curry has the red curry paste added to them. Again it also has many similar ingredients that we ad to the green curry paste. It has a spicy and sweet taste. Also, red curry is hotter than green curry.
What goes with Thai green curry?
Thai Green curry goes well with Jasmine Rice or plain coconut milk rice.
How to increase the protein content in Green curry?
The best option is tofu. Thai green curry with Tofu is also a popular vegan dish in restaurants. Tofu is fried till crisp in an air fryer or oven and you can add them to the Thai tofu green curry.

Homemade Green curry paste

1.In a pan add 1 tsp of Whole Pepper, ½ tsp of Cumin seeds, and 1 tbsp of Coriander seeds. Dry roast in a low flame until fragrant. Let it cool down and then transfer to a blender.

2. To the blender next add in 10 fresh Thai basil leaves and 1 kaffir lime leaves. Also, add in 2 tbsp of Cilantro Stalks and 2 tbsp of Cilantro. Also, add in 1 fresh lemongrass stalk. Next add in 5 shallots, 3 garlic pods, and 3 Dry Red chilies. Also, add in 1 inch of Galangal. And then add 1 tbsp of soya sauce,1 tbsp of Oil, and 1 tsp of Oil.

3. Blend everything to a coarse paste in a blender or in a mortar and pestle. Thai Green Curry paste is ready.

How to make Thai Green Curry with Vegetables

1. Turn on the Instant pot in Saute mode. Add 1 tbsp of Oil. Once it's hot add in 3 tbsp of Green Curry Paste. Saute for a minute.

2.Next add in the Vegetables. I am adding 1 sliced onion. 1.5 cups of Bell peppers ( Red, Yellow, and Green ) ⅓ cup of Broccoli, 1 carrot sliced. 2 Thai Eggplant cubed. Combine everything.

3. Add in 1 cup of water and close the IP. Turn the pressure value in sealing position and cook in pressure cook mode for 3 mins. After 3 mins do a quick release and then open the IP.

4. Turn the IP on in saute mode again. Add in 1.5 cups of Coconut Milk. Add in the required salt. 2 tbsp of finely chopped Cilantro and a stalk of Fresh Lemon Grass. Also, add in 1 tbsp of Brown Sugar, 1 tsp of Soya Sauce, and 6 or 7 Fesh Basil leaves. Mix everything.

5. Cook for another 5 mins and switch off the Ip. Finally, add in 1 tbsp of Lime Juice and Instant Pot Thai Curry is ready.

Tips & Variations:

• I do not recommend Store-Bought Thai Green Curry paste. However, I have heard from friends that Maseri brand of Thai Geen Curry paste is good.
• If you are not able to source the ingredients for a Curry paste or you need a quick version, you can very well go for the store bought curry paste.
• Always check for the veg or nonveg version of the curry paste if you are particular about it. As it has Fish sauce and shrimp paste. With homemade, you can very well alter and improve the ingredients.
• Fresh Thai Basil leaves are the other important ingredient. They are easily available in Asian grocery stores. If you can't find them you can replace them with Italian Basil.
• I am trying a Vegan Version, So I am skipping Fish Sauce and Shrimp Paste in the Green curry. I am adding Soy Sauce instead. For a gluten free version replace soya sauce with tamari Sauce.
• Use Plam Sugar in place of Brown Sugar for an authentic Thai recipe.
• You can use Storebought or homemade coconut milk. I have seen the coconut milk getting curdled when adding before cooking the vegetables. So I suggest adding only after cooking the vegetables. Never allow the curry to boil after adding coconut milk. So cook for 5 mins and switch off the curry.
• You can easily add more Protein to the Green Curry. Add Chicken or tofu as you prefer.
• Adjust the vegetables as per your preference and availability.

Serving Suggestions:

Green curry goes well with Jasmine rice or Plain Basmati Rice.

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5 from 8 votes

Thai Green Curry with Vegetables

Thai Green Curry with Vegetables is an adaptation of authentic Thai Curry. It is so fresh and full of flavors to go with some Jasmine Rice.

Prep Time10 minutes mins

Cook Time25 minutes mins

Total Time35 minutes mins

Course: Main Course

Cuisine: Thai

Servings: 5

Calories: 211kcal

Author: sharmila kingsly

1x2x3x

Cook ModePrevent your screen from going dark

Standard 1 cup measures 240 ml

Ingredients

For Green Curry Paste

• 1 tsp Whole Pepper
• ½ tsp Cumin Seeds
• 1 tbsp Coriander Seeds
• 10 Thai Basil Leaves
• 1 Kaffir Lime Leaf chopped
• 2 tbsp Cilantro Stalk stalk
• 2 tbsp Cilantro
• 1 Lemon Grass
• 5 Shallots
• 3 clove Garlic
• 3 Dry Red Chilli
• 1 inch Galangal
• 1 tbsp Soya Sauce
• 1 tbsp Oil
• 1 tsp Salt

For Thai Green Curry

• 1 tbsp Oil
• 3 tbsp Green Curry Paste
• 1 Onion Sliced
• 1.5 cup Bell Pepper I am using Red Yellow and Green colour
• ⅓ cup Broccoli
• 1 Carrot
• 2 Thai Eggplant
• 1 cup Water
• 1.5 cups Coconut Milk
• Salt as needed
• 2 tbsp Cilantro finely chopped
• 1 stalk Lemon Grass Chopped
• 1 tbsp Brown Sugar
• 1 tsp Soya Sauce
• 7 Thai Basil Leaves
• 1 tbsp Lemon Juice

Instructions 

Green Curry Paste

• In a pan add 1 tsp of Whole Pepper, ½ tsp of Cumin seeds, and 1 tbsp of Coriander seeds. Dry roast in a low flame until fragrant. Let it cool down and then transfer to a blender.
  
• To the blender next add in 10 fresh Thai basil leaves and 1 kaffir lime leaves. Also, add in 2 tbsp of Cilantro Stalks and 2 tbsp of Cilantro. Also, add in 1 fresh lemongrass stalk. Next add in 5 shallots, 3 garlic pods, and 3 Dry Red chilies. Also, add in 1 inch of Galangal. And then add 1 tbsp of soya sauce,1 tbsp of Oil, and 1 tsp of Oil.
  
• Blend everything to a coarse paste in a blender or in a mortar and pestle. Thai Green Curry paste is ready.
  

Green Curry

• Turn on the Instant pot in Saute mode. Add 1 tbsp of Oil. Once it's hot add in 3 tbsp of Green Curry Paste. Saute for a minute.
  
• Next add in the Vegetables. I am adding 1 sliced onion. 1.5 cups of Bell peppers ( Red, Yellow, and Green ) ⅓ cup of Broccoli, 1 carrot sliced. 2 Thai Eggplant cubed. Combine everything.
  
• Add in 1 cup of water and close the IP. Turn the pressure value in sealing position and cook in pressure cook mode for 3 mins. After 3 mins do a quick release and then open the IP.
  
• Turn the IP on in saute mode again. Add in 1.5 cups of Coconut Milk. Add in the required salt. 2 tbsp of finely chopped Cilantro and a stalk of Fresh Lemon Grass. Also, add in 1 tbsp of Brown Sugar, 1 tsp of Soya Sauce, and 6 or 7 Fesh Basil leaves. Mix everything.
  
• Cook for another 5 mins and switch off the Ip. Finally, add in 1 tbsp of Lemon Juice and Thai Green Curry is ready.
  

Video

Nutrition

Calories: 211kcal | Carbohydrates: 12.7g | Protein: 2.2g | Fat: 18.2g | Saturated Fat: 13g | Sodium: 398mg | Potassium: 300mg | Fiber: 2.6g | Sugar: 6.5g | Calcium: 26mg | Iron: 1mg

Keyword Vegan Green Curry

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Disclaimer: I am not a nutritionist , the nutrition value provided here is an estimate.It will vary based on the quantity and brands of the products used.