Instant Pot Thai Red Curry with Tofu

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recipe by Instant Pot Recipe Collection Cookbook

  • Time icon
    Total Time
  • Serves icon
  • Calories icon
based on 1 ratings

Thai Red Curry with Tofu

Inspired by:

recipe updated Jul 8, 2020


  • Shallot icon
    5 (210g)
  • Sweet potato icon
    Sweet potato
    1 (185g)
  • Zucchini icon
    1 (195g)
  • Red bell pepper icon
    Red bell pepper
    1 (150g)
  • Vegetable oil icon
    Vegetable oil
    2 tbsp (30ml)
  • Thai red curry paste icon
    Thai red curry paste
    3 tbsp (44g)
  • Garlic icon
    1 tsp (3g)
  • Ginger icon
    1 tsp (2g)
  • Unsweetened coconut milk icon
    Unsweetened coconut milk
    369g (about 1½ cups)
  • Soy sauce icon
    Soy sauce
    1.5 tbsp (22ml)
  • Brown sugar icon
    Brown sugar
    1 tbsp (12g)
  • Tofu icon
    454g (about 1¾ cups)
  • Green beans icon
    Green beans
    about ½ cup (61g)
  • Fresh basil icon
    Fresh basil
    about ¼ cup (11g)
  • Lime juice icon
    Lime juice
    2 tbsp (30g)


  • kCook icon Wooden spoon
  • kCook icon Instant Pot
  • kCook icon Inner pot

Step preview

  1. Pre-heat - Sauté, Normal
  2. Add vegetable oil and shallot to the inner pot
  3. Sauté until softened - approx 2 min
  4. Add Thai red curry paste, garlic and ginger to the inner pot
  5. Cook while stirring occasionally - approx 1 min
  6. Stir unsweetened coconut milk, soy sauce, sweet potato, zucchini and brown sugar into the inner pot
  7. Stir well
  8. Cancel - Sauté
  9. Close and lock the lid and turn the steam release handle to Sealing
  10. Pressure cook - Manual, High, 4 min
  11. Cancel - Keep warm
  12. Quick release
  13. Add tofu, green beans and red bell pepper to the inner pot
  14. Close and lock the lid and turn the steam release handle to Sealing
  15. Pressure cook - Manual, Low, 1 min
  16. Cancel - Keep warm
  17. Quick release
  18. Stir fresh basil and lime juice into the inner pot
  19. Serve
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