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Easy Vegan Thai Green Curry – Instant Pot & Stovetop

Thai cuisine is renowned for its vibrant flavours and aromatic herbs, and one dish that captures the essence of this culinary tradition is Thai Green Curry. Traditionally made with meat, this delightful recipe is easily adapted to a vegan version, ensuring that everyone can enjoy its rich taste without compromising dietary choices. Here’s a simple guide on how to make Easy Vegan Thai Green Curry, whether you prefer using an Instant Pot or cooking on the stovetop.

Ingredients

For this recipe, you will need the following ingredients:

• Vegetables: 1 cup of sliced bell peppers, 1 cup of chopped broccoli, 1 cup of sliced carrots, 1 zucchini (sliced), and any other seasonal vegetables you prefer.
• Coconut Milk: 1 can (400ml) full-fat coconut milk for a rich texture.
• Thai Green Curry Paste: 2-4 tablespoons, depending on your spice preference; ensure it is vegan (check the label).
• Tofu: 250g firm tofu, drained and cubed. You can also use tempeh or legumes for additional protein.
• Vegetable Broth: 1 cup to enhance the flavour.
• Fresh Basil: A handful of Thai basil or regular basil for garnish.
• Lime: Juice of 1 lime for brightness.
• Soy Sauce or Tamari: 2 tablespoons for umami depth.
• Coconut Oil or Olive Oil: 2 tablespoons for sautéing the vegetables.
• Cooked Rice or Quinoa: To serve.

Instructions

Instant Pot Method

1. Prepare Tofu: Press the tofu to remove excess moisture, then cut it into cubes. If desired, you can sauté it separately in a bit of oil until golden brown for added texture.

2. Sauté Vegetables: Select the ‘Sauté’ function on the Instant Pot. Add the coconut oil, and once melted, toss in your chosen vegetables. Sauté for about 3-5 minutes until they begin to soften.

3. Add Curry Paste: Stir in the Thai green curry paste and cook for an additional minute, allowing the flavours to meld.

4. Combine Ingredients: Pour in the coconut milk and vegetable broth. Carefully add the cubed tofu and soy sauce.

5. Pressure Cook: Secure the lid on the Instant Pot and set it to cook on high pressure for 5 minutes. Once the cooking time is up, allow for a natural release of pressure for about 5 minutes, then quick-release any remaining pressure.

6. Finish and Serve: Open the lid, stir in the lime juice, and garnish with fresh basil. Serve over cooked rice or quinoa for a hearty, satisfying meal.

Stovetop Method

1. Prepare Tofu: Press and cube the tofu as described above. In a pan, heat the coconut oil and sauté the tofu until golden brown. Remove from the pan and set aside.

2. Sauté Vegetables: In the same pan, add a little more oil if needed. Add your vegetables and sauté for 5-7 minutes until they begin to soften.

3. Add Curry Paste: Mix in the Thai green curry paste and allow it to cook for about a minute.

4. Combine Ingredients: Pour in the coconut milk and vegetable broth, and stir well. Add the sautéed tofu and soy sauce, bringing the mixture to a gentle simmer.

5. Cook: Let the curry simmer for 10-15 minutes, stirring occasionally until the vegetables are tender and the flavours have melded together.

6. Finish and Serve: Remove from heat, stir in the lime juice, and garnish with fresh basil. Serve over your choice of rice or quinoa.

Enjoying Your Vegan Thai Green Curry

Thai Green Curry is a comfort dish that’s both satisfying and exhilarating, packed with nutrients from the numerous vegetables. Whether you choose the speed of the Instant Pot or the traditional stovetop method, this easy vegan recipe is perfect for weeknight dinners or impressing guests.

Feel free to swap in vegetables based on what you have on hand, and adjust the spice level to suit your taste. With its colourful presentation and bold flavours, this Vegan Thai Green Curry will undoubtedly become a beloved staple in your cooking repertoire. Enjoy!