Instant Pot Massaman Curry with Tofu and Kabocha Squash

For the full experience, make this recipe with the Drop Recipes app.

recipe by Coco Morante http://www.leftyspoon.com/

  • Time icon
    Total Time
    11mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    697
based on 1 ratings

If you’re a chili head, you’ll appreciate the generous amount of Massaman curry paste used in this Thai-style dish—it’s not shy on spice. When buying your curry paste, do check the ingredients to make sure it is vegan. Aroy-D brand is a great choice. Their coconut milk is excellent and consistent in quality, too.

Inspired by: https://recipes.instantpot.com/recipe/massaman-curry-with-tofu-and-kabocha-squash/

recipe updated Sep 15, 2020

Ingredients

  • Yellow onion icon
    Yellow onion
    1 (about 140 g)
  • Firm tofu icon
    Firm tofu
    397.25 g (about 1 ¾ cups)
  • Coconut oil icon
    Coconut oil
    1 tbsp (about 13.8 g)
  • Coconut cream icon
    Coconut cream
    ½ cup (about 156 g)
  • Massaman curry paste icon
    Massaman curry paste
    ¼ cup (about 66 g)
  • Low sodium vegetable broth icon
    Low sodium vegetable broth
    1 cup (about 253.01 g)
  • Kabocha squash icon
    Kabocha squash
    1 (about 1.814 kg)
  • Coconut milk icon
    Coconut milk
    1 cup (about 240 g)
  • Thai basil icon
    Thai basil
    1 cup (about 240 g)

Tools

  • kCook icon Instant Pot
  • kCook icon Inner pot

Step preview

  1. Pre-heat - Sauté, More
  2. Add coconut oil and yellow onion to the inner pot
  3. Sauté until lightly browned - approx 4 min
  4. Add coconut cream and massaman curry paste to the inner pot
  5. Sauté until fragrant - approx 2 min
  6. Stir low sodium vegetable broth into the inner pot
  7. Deglaze with a wooden spoon
  8. Arrange kabocha squash in the inner pot
  9. Close and lock the lid and turn the steam release handle to Sealing
  10. Pressure cook - Manual, Low, 1 min
  11. Release pressure -
  12. Then stir coconut milk and firm tofu into the inner pot
  13. Pre-heat - Sauté, Normal
  14. Sauté until simmering while stirring occasionally - 2 min
  15. Stir Thai basil into the inner pot gently
  16. Serve
  17. Ladle the curry into bowls. Serve piping hot with the rice on the side.
Open in app

Download the free Drop Recipes app to follow this recipe step by step in your kitchen.