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    Home » Recipe Index » Instant Pot Recipes

    Thai Green Curry with Vegetables (Instant pot + Stovetop)

    Posted on Jul 21, 2021 · Last Updated on Sep 8, 2021 by Sharmila Kingsly

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    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.

    Thai Green Curry with Vegetables

    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.

    Jump to:
    • Instant Pot Green Curry
    • Ingredients
    • Stovetop Green Curry
    • FAQ's
    • Homemade Green curry paste
    • How to make Thai Green Curry with Vegetables
    • Tips & Variations:
    • Serving Suggestions:
    • Similar Recipes
    • 📖 Recipe

    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

    Ingredients for Thai Green Curry with Vegetables.

    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.

    Dry roast the spices

    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.

    Add all the ingredients to a blender

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

    Green Curry paste

    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.
    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.

    Add all the vegetables to the Instant pot and water.

    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.

    Cook for 3 mins in HP and do a Quick Release.

    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.

    Turn on the IP and add Coconut Milk , Basil leaves,  Soya Sauce , Brown Sugar.

    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.

    Thai Green Curry with Vegetables 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.

    Thai Green Curry with Vegetables

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    ★ Did you enjoy this recipe? If you happen to try it out, I would love to hear from you! I’d appreciate it if you could rate and leave a review below in the comments. Your reviews help others know the recipe better too. Thanks for your time ? You can also follow me on Facebook, Pinterest, Instagram, Youtube and Twitter for more updates from me.

    📖 Recipe

    Thai Green Curry with Vegetables
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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
    Prevent 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
    Tried this recipe?Mention @happietrio or tag #happietrio
    Subscribe to my Channelclick for more videos

    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.

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    Sharing is caring!

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    Comments

    1. Toni says

      July 29, 2021 at 8:31 pm

      5 stars
      It was a huge hit at my house! Can't wait to make it again!

      Reply
    2. Pam says

      July 29, 2021 at 7:53 pm

      5 stars
      This dish looks amazing and I had never thought about making homemade curry paste. Thanks for the inspiration.

      Reply
    3. Beth says

      July 29, 2021 at 7:32 pm

      5 stars
      What a lovely and delicious looking dish! My husband and I are so excited to give this a try. Looks so flavorful and very tasty! Can't wait to make this for dinner soon!

      Reply
    4. Megan Stevens says

      July 29, 2021 at 7:26 pm

      5 stars
      This is so delicious and a favorite. I love the palm sugar with the creamy green curry base, one of the best flavors on the planet! 😉 Total comfort food. And the eggplant! 🙂

      Reply
    5. Lima Ekram says

      July 29, 2021 at 5:57 pm

      5 stars
      What a delicious recipe - the whole family loved it! Cant wait to make it again.

      Reply
    5 from 8 votes (2 ratings without comment)

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    Sharmila Kingsly

    Hi, I'm Joshie!

    Food Blogger, Biryani Lover , Software Engineer .. In no particular order.I love to cook and that is why I am here!! Welcome to my space!!. 

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