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Instant Pot Green Thai Curry is a simple and delicious curry from Thai Cuisine. This recipe is very easy to make, kind of put all of it together and cook. The best part is that it is Oil-Free + vegan + Glutenfree. It goes very well with Jasmine Rice or Rice Noodles. #veganthaicurry #instantpotthairecipe #greenthaicurry #vegetablethaicurry #easythaicurry
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5 from 6 votes

Instant Pot Green Thai Curry - Vegan & Glutenfree

Instant Pot Green Thai Curry is a simple and delicious curry from Thai Cuisine. This recipe is very easy to make, kind of put all of it together and cook. The best part is that it is Oil-Free + Vegan + Glutenfree. It goes very well with Jasmine Rice or Rice Noodles.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Main Course
Cuisine: American, Asian, Thai
Keyword: Easy Green Thai Curry, instant pot Green Thai Curry, Instant pot Vegan Thai Curry, simplyvegetarian777 recipes, Vegan Asian Curry
Servings: 6 people
Calories: 100kcal
Author: simplyvegetarian777

Ingredients

Curry Base Ingredients

  • 3 cans Coconut Milk, unsweetened I used 2 light & 1 regular
  • 1 bottle or 5 to 6 tbsp Green Curry Paste Thai Kitchen is a great brand to use
  • 1 tbsp Tamari Sauce or Soy Sauce
  • 1/2 tbsp Brown Sugar or Regular Sugar
  • 1 tbsp Ginger finely chopped
  • 1/2 Jalapeno thinly sliced

Vegetables Choice

  • 1/2 cup Celery sliced
  • 1 large Onion (red or white) sliced
  • 1 cup Bell Peppers, colored or assorted thickly chopped
  • 1 large Carrot thickly sliced
  • 1 cup Broccoli florets
  • 1 can Baby Corn
  • 1 can Water Chestnuts sliced
  • 1 bunch Thai Basil Leaves or Regular would be fine too
  • 1 tsp or more Lemon or Lime Juice

Optional Vegetables

  • zucchini, squash, green beans, baby eggplants

Garnish

Instructions

Making Curry Base on SOUP/BROTH MODE

  • Place the inner pot inside the Instant Pot and plug it in.
  • Pour the coconut milk, soy sauce/tamari sauce, brown sugar, green curry paste, Thai basil, ginger & jalapeno to the inner pot. Give it a good mix till coconut milk and Green curry paste are assimilated well.
  • Close the lid of the instant pot. Press the Soup/Broth button. Set it for Less/Low mode for 5 minutes. Once the timer goes off, follow QPR (quick pressure release). If you are leaving for work after pressing the soup mode. NPR is good to go too. You can come back from work and it will be ready.

Making Green Thai Curry with Vegetables on SAUTE MODE

  • Open the lid of the Instant Pot. Add all the Vegetables + hot sauce. Close with a spare lid.
  • Press the Saute Button on high. Set the timer for 8 minutes. Let it cook all together.
  • If you are looking for more bite in your vegetables, then cook on saute mode for just 5 minutes.
  • Vegan Green Thai Curry in Instant Pot is ready.
  • Serve it with hot steaming Jasmine Rice or Rice Noodles. Squeeze some lime or lemon juice on top. I always add some dry roasted peanuts and chili flakes in my curry along with some more jalapenos to make it spicier.

STOVE TOP INSTRUCTIONS

  • Take a heavy bottom pot, add coconut milk, soy sauce/tamari sauce, hot sauce, brown sugar, green curry paste, Thai basil, ginger & jalapeno to the inner pot. Give it a good mix till coconut milk and Green curry paste are assimilated well.
  • Further add the vegetables and mix these well with the curry base.
  • Now bring the contents of the pot to a boil. And then simmer on medium heat for 8-10 minutes till vegetables are al-Dente (cooked but still have a bit of bite). Thai Green Curry is ready.

Video

Notes

1. You can refrigerate the leftovers for upto 1 week.
2. This can be put in the freezer for up to 3 months. 
3. You can use Thai Kitchen Curry Paste or the brand of your choice. Maesri is another great brand but it is more spicy. It’s contents are vegan too. If you use that then add 1-2 tbsp or to taste.
4. Cut down on heat by skipping the chilies and adding more sugar. 
5. Any vegetables of choice can be added to this curry. 
6. You can add tofu towards the end of the cooking.
7. You can serve it with either rice or noodles. 
 

Nutrition

Serving: 6People | Calories: 100kcal | Carbohydrates: 22g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 25mg | Potassium: 316mg | Fiber: 4g | Sugar: 5g | Vitamin A: 2387IU | Vitamin C: 20mg | Calcium: 19mg | Iron: 1mg