Instant Pot Green Curry

Cuisine: Thai

Difficulty: medium

Duration : 30-60 min

Diet: Vegan, Vegetarian

Cooking technique : Pressure cooker, Sauté

Main ingredient : Tofu

Prep time: 5 minutes

Cooking time: 35 minutes

Servings: 4 servings

INGREDIENTS:

• 2 tbsp olive oil
• 400Gr oz Firm tofu, not silky, diced 1 inch (2.5 cm)
• 1 onion chopped
• 3 cloves of garlic crushed
• 1 2.5cm ginger peeled and grated
• 1 handful of fresh coriander or coriander stalks
• 3 tbsp green curry paste
• 800ml cans of coconut milk
• 2 green bird's eye peppers, halved lengthwise
• 4 tbsp soy sauce
• Zest of 1 lime
• 4 small potatoes, unpeeled and quartered
• 2 medium carrots peeled and cut lengthwise
• 1 handful of green beans trimmed
• 1 green bell pepper sliced
• 2 handfuls of spinach
• 1 handful of fresh coriander leaves
• 1 1/2 tablespoons cornstarch or cornmeal
• 1 1/2 tbsp cold water

INSTRUCTIONS:

• Cut 400g firm tofu (not silky soft) into 1-inch pieces. Use paper towels to absorb excess moisture.
• Heat a non-stick pan over medium heat. Once hot, add 1 tablespoon of olive oil, cook gently for 5 minutes, turning until golden brown on all sides, remove and set aside.
• Press the Sauté button on the Instant Pot on normal heat (custom level 3 for the Evo Plus).
• Once the display shows HOT, add the rest of the oil along with 1 onion (chopped), 3 cloves of garlic (crushed), 1 inch ginger (peeled and grated) and 1 handful of fresh coriander stalks. Cook for 2 minutes, stirring frequently.
• Add 3 tablespoons of green curry paste, cook for another minute. Stir regularly.
• Add 2 400ml cans coconut milk, 2 green bird's eye chilies (halved lengthwise), 4 tablespoons soy sauce, zest of 1 lime, 4 small potatoes (unpeeled, quartered) and 2 medium carrots (peeled and cut lengthwise) allow). Stir and press CANCEL.
• Place lid on Instant Pot, set valve to seal, select manual high pressure (pressure cook adjusted high on Evo Plus) for 10 minutes.
• When Instant Pot beeps, release the pressure quickly.
• Open the cover if the pin falls. Press CANCEL.
• Press Sauté as above, add 1 handful of green beans (trimmed), cook 4 minutes, then add 1 green bell pepper (sliced), cook a further 3 minutes, stirring occasionally.
• Mix 1 1/2 tbsp cornstarch/cornstarch with 1 1/2 tbsp cold water in a cup, stirring to thicken. Press CANCEL.
• Stir in reserved tofu, 2 handfuls of spinach, and 1 handful of fresh coriander leaves.