Name: Thai Red Curry With Vegetables - Instant Pot & Stovetop
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 1 tablespoon oil; 3 cloves garlic minced; ½ inch ginger minced; 1 small yellow onion finely chopped; 2-3 tablespoons thai red curry paste i used thai kitchen; 1 can 14 oz full fat coconut milk (about 400 ml); ¼ cup water (Or vegetable broth); 1 tablespoon dark soy sauce (Or tamari for gluten free); 1 teaspoon brown sugar optional; 1 small zucchini diced; 1 ½ cups colored bell peppers thinly sliced; ½ cup canned baby corn; ½ cup extra firm tofu cubed; 3-4 kaffir lime leaves (Or zest of ½ lime); 1 tablespoon lime juice; ½ cup thai basil; salt adjust to taste

Ingredients

(Servings: 4)

1 tablespoon oil

3 cloves garlic minced

½ inch ginger minced

1 small yellow onion finely chopped

2-3 tablespoons thai red curry paste i used thai kitchen

1 can 14 oz full fat coconut milk (about 400 ml)

¼ cup water (Or vegetable broth)

1 tablespoon dark soy sauce (Or tamari for gluten free)

1 teaspoon brown sugar optional

1 small zucchini diced

1 ½ cups colored bell peppers thinly sliced

½ cup canned baby corn

½ cup extra firm tofu cubed

3-4 kaffir lime leaves (Or zest of ½ lime)

1 tablespoon lime juice

½ cup thai basil

salt adjust to taste

Thai Red Curry With Vegetables - Instant Pot & Stovetop

Ingredients

Steps

Nutrition Facts

Comments

Thai Red Curry With Vegetables - Instant Pot & Stovetop

Ingredients

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.

Comments

Nutrition Facts