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Delicious Instant Pot Vegetarian Thai Red Curry

If you’re searching for a quick yet satisfying meal that captures the essence of Thai cuisine, look no further than an Instant Pot Vegetarian Thai Red Curry. Bursting with vibrant flavours, this dish is not only easy to prepare but also embodies the comforting warmth of traditional Thai curry while being entirely plant-based. The Instant Pot makes it even simpler by allowing for quick cooking and minimal clean-up, making it an ideal choice for busy weeknights or lazy weekends.

Ingredients

To create this mouth-watering dish, you’ll need the following ingredients:

• 1 tablespoon coconut oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons Thai red curry paste (adjust based on your spice preference)
• 1 can (400ml) coconut milk
• 1 cup vegetable broth
• 1 tablespoon soy sauce or tamari (for a gluten-free option)
• 1 tablespoon brown sugar or maple syrup
• 1 red bell pepper, sliced
• 1 cup sugar snap peas or green beans
• 1 cup diced butternut squash or sweet potato
• 1 cup baby spinach
• Fresh basil and coriander, for garnish
• Juice of 1 lime
• Cooked rice or quinoa, for serving

Method

1. Sauté the Aromatics: Begin by turning your Instant Pot to the ‘Sauté’ mode. Add the coconut oil and let it heat before tossing in the chopped onion. Sauté for about 3-4 minutes, until the onion becomes translucent. Add the minced garlic and grated ginger, continuing to sauté for another minute until fragrant.

2. Add the Curry Paste: Next, stir in the Thai red curry paste, combining it well with the onions and aromatics. Allow it to cook for an additional minute, enabling the spices to release their full flavour.

3. Mix in Coconut Milk and Broth: Pour in the coconut milk and vegetable broth, followed by the soy sauce and brown sugar. Stir this mixture thoroughly to ensure the curry paste is well incorporated.

4. Add the Vegetables: Now, it’s time to add the diced butternut squash (or sweet potato) and sliced red bell pepper. Secure the lid on your Instant Pot and set the pressure to ‘High’, cooking for 4 minutes.

5. Quick Release: Once the cooking time is complete, perform a quick release to release the steam. Carefully open the lid and add the sugar snap peas (or green beans) and baby spinach. Stir gently, allowing the residual heat to cook the greens just enough to wilt them.

6. Finishing Touches: Squeeze the juice of one lime into the curry, enhancing its brightness. Give it a final stir, and taste for seasoning, adjusting with more soy sauce or lime juice to your preference.

7. Serve: Ladle the curry over a bed of cooked rice or quinoa, garnishing with fresh basil and coriander for an aromatic touch.

Conclusion

This Instant Pot Vegetarian Thai Red Curry is a delightful blend of creamy coconut, vibrant vegetables, and aromatic spices that will surely impress your family and friends. Its adaptability allows for easy substitutions based on your favourite vegetables or what you may have on hand. Not only does it cater to vegetarian diets, but it’s also a fantastic option for those looking to reduce their meat consumption without compromising on taste.

Whether you’re a seasoned cook or a beginner in the kitchen, this recipe guarantees a nourishing and flavour-packed meal that is sure to satisfy. Enjoy your culinary adventure in the world of Thai cuisine from the comfort of your own home!

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