Instant Pot Red Thai Curry Recipe - Easy & Oil Free + Vegan & Glutenfree (2024)

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This Instant Pot Red Thai Curry Recipe is a delicious treat from Thai Cuisine. The curry is Easy and Simple to make and has Tofu & Mix Vegetables in it. Thai Curry tastes best when served warm with some Rice on the side. It is Vegan, Glutenfree and has no added oil to it. Find some hidden Tips to personalize it. Watch the Video to follow the recipe.

Edited 4/29/2020 for the Recipe

Instant Pot Red Thai Curry Recipe - Easy & Oil Free + Vegan & Glutenfree (1)

Instant Pot Red Thai Curry Recipe – Vegan & Glutenfree + Easy & Oil-free

Any Thai Cuisine Fans in the house? Well, this abode has a house full of Thai Curry Crazies. I and the girls can literally EAT, SLEEP, WALK and TALK Red Thai Curry. Funny? Eh! You may laugh at us but the truth won’t change.

I make Red Thai Curry often at home and I make it as darn good as RESTAURANT STYLE RED THAI CURRY.

The authentic Thai Curry Paste has Fermented Shrimp Paste and Oyster or Fish Sauce added to it. And if you are a vegetarian or vegan, that is a no-no, right? I didn’t know it either till I looked into making home-made red Thai curry paste recipe. It was about 10-12 years ago and all the recipes called for fermented shrimp paste. I had to stop looking since then. Then I discovered this Thai Red Curry Paste. It was perfect. I still use it to make my Red Thai Curry and other inspired recipes. It has no fermented shrimp paste or oyster/fish sauce.

If you are thinking why should you try my recipe, then here is why –

  • This curry is purely vegetarian or I can call it VEGAN.
  • My recipe is Glutenfree.
  • The recipe is made without any additional oil. Therefore, it is completely OIL-FREE.
  • Simple and Easy Thai Red Curry Recipe to make.
  • It is made in Instant Pot, therefore, you do not have to attend to it. It is Easy Peasy and done right.

Talking about Instant Pot, I totally recommend buying an Instant Pot to bring some calm in your whirlwind life.

THESE ARE THE 2 TYPES OF INSTANT POTS THAT I RECOMMEND TO PURCHASE.

  1. Instant Pot LUX Duo 3 quarts 6-in-1 if you do not want to make yogurt at home. It is the cheapest model and works as well as Mini Duo 3 quarts 7-in-1. The 7-in-1 has yogurt setting added.
  1. Instant Pot Duo Plus 6 quarts 9-in-1. I am not sure why it is 9-in-1 since it has 14 functions that you can use for cooking including baking. Amazing, right?

I have both the models and use them regularly. My stove top cooking has become minimal. I use my 3 quarts InstantPot more often for my daily cooking ofInstant Pot Vegetarian and Instant Pot Vegan Curriesand other Recipes.

HERE IS WHY YOU SHOULD BUY AN INSTANT POT?

I am an Instant Pot Convert from a Hater to Lover? Yes, you got me right. Now I own 2 Instant Pots –6quarts 10-in-1 Insta Potand3 quarts Duo Mini. The mini one is used more, as it is perfect for daily cooking for a family of 4-6 people. The 6 quart comes out mainly for party preps or when I am making whole beans, chili or Rice Pulav. Here is why you should also cook in Instant Pot –

  • No Baby Sitting or Attending to the Kitchen Gadget is required. You saute, you put the lid and close and set the timer and done.
  • The cooking in Instant Pot isONE POT COOKING.
  • It is aMESS FREE Cooking.
  • The food preparation andcooking is VERY EFFICIENTand is perfect for busy moms and professionals in today’s day and age.
  • It is soSAFE TO USE, that even your teenager can use it like my daughter does.
Instant Pot Red Thai Curry Recipe - Easy & Oil Free + Vegan & Glutenfree (2)

BASIC INGREDIENTS USED TO MAKE RED THAI CURRY

These are the basic ingredients that are used to make a lip-smacking delicious Red Thai Curry.

  • Red Thai Curry Paste
  • Coconut Milk
  • Kafir Lime Leaves – optional but add fresh flavors to the curry
  • Galangal – optional but adds fresh flavors to the curry.
  • A Sweetening Agent like sugar
  • A Spicy Agent like Chili Paste or Sauce
  • A Souring Agent like Lemon or Lime Juice
  • Protein of choice or Vegetables of Choice

HOW CAN YOU SUBSTITUTE SOME OF THE INGREDIENTS IN THE THAI RED CURRY RECIPE

  1. You can buy Red Thai Curry Paste from the market. I use Maesri Brand. Asian stores carry it and I order from amazon too.
  2. Coconut Milk full fat adds more flavor and intensity. You can use light coconut milk if you like.
  3. Kafir Lime Leaves, and Lemon Grass are already present in the Red Thai Curry Paste. Sometimes I add extra to make it taste more fresh. This is an optional step. You can make your curry by just using RED THAI CURRY PASTE and it will still taste wonderful. I sometimes use LIME ZEST when I can not find these ingredients.
  4. You can easily replace GALANGAL with fresh GINGER. They both belong to the same family of roots.
  5. Honey, Agave, regular sugar, Brown Sugar – either can be used to sweeten the curry.
  6. You can use Sambhal olek, sriracha or any other chili paste as a spicing agent.
  7. Lemon juice or Lime juice can be used for souring agent. Lime juice is preferred though.
  8. You can add Tofu, or seitan for vegetarian or vegan protein options. Commonly used vegetables are baby corn, water chestnuts, bamboo shoots. These can be easily found in the Asian aisle of your grocery store. But you can use any seasonal vegetables of your choice.
Instant Pot Red Thai Curry Recipe - Easy & Oil Free + Vegan & Glutenfree (3)

SOME OTHER VEGAN ASIAN RECIPES FROM THE BLOG ARE

Green Thai Curry, Kung Pao Noodles, Thai Curry Noodles,Viet vegan Pho, Thai Tom Yum, Thai Tom Kha and many more.

SOME INSTANT POT RECIPES FROM BLOG ARE

Taco Soup, Tuscan soup, Punjabi rajma / Red Beans Curry, Saag Aloo, Pav Bhaji and more.

QUICK VIDEO OF THE RECIPE

THIS IS HOW YOU MAKE RED THAI CURRY IN INSTANT POT

If you try this recipe, then give a shout out and Tag us onFACEBOOK,INSTAGRAM,PINTEREST, andTWITTER.

Instant Pot Red Thai Curry Recipe - Easy & Oil Free + Vegan & Glutenfree (4)

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4.18 from 17 votes

Instant Pot Red Thai Curry Recipe - Vegan & Glutenfree + Easy & Oil-Free

This Instant Pot Red Thai Curry Recipe is a delicious treat from Thai Cuisine. The curry is Easy and Simple to make and has Tofu & Mix Vegetables in it. Thai Curry tastes best when served warm with some Rice on the side. It is Vegan, Glutenfree and has no added oil to it. Find some hidden Tips to personalize it. Watch the Video to follow the recipe.

Course Main Course

Cuisine American, Asian

Keyword instant pot asian recipes, instant pot glutenfree recipes, Instant pot red thai curry, Instant pot Vegan Thai Curry

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 4 people

Author simplyvegetarian777

Equipment

  • Instant Pot 6 quart or Mealthy Multipot

  • Measuring Spoons, Measuring Cups, Stirring Spoon,

  • Kitchen Colander

  • Chopping board and knife

Ingredients

  • 1 can (403 grams) Coconut Milk full fat
  • 1 can /4 oz/114 grams Red Thai Curry Paste I used Maesri brand. You may use any preferred.
  • 1 tbsp Soy sauce or Tamari sauce for glutenfree
  • 1 tbsp Brown Sugar
  • 1 tsp Lime Zest or 4-5 kafir lime leaves
  • 1 tsp or to taste Lime Juice
  • 2 tbsp Cilantro/Coriander leaves with stem
  • 1 large White Onion
  • 1 cup Bell Peppers thinly sliced
  • 1 cup Zucchini thinly sliced
  • 1 cup Green Beans cut into pieces
  • 1 cup Baby corn pieces or whole
  • 5 stalks Green Scalions/ Green onions whites and green chopped and separated
  • 1 tsp or to taste Chili Paste
  • 1 cup Tofu, extra firm cut into small cubes

Instructions

SOUP/BROTH MODE

  • Put the inner pot inside the Instant Pot and plug it in. Add the can of Coconut Milk to it. Stir it well with a whisk or a stirring spoon.

  • Add Red Thai Curry Paste + Lime Zest + Brown Sugar + soy sauce to the coconut milk. Give another stir. Now add cilantro/coriander leaves along with stem to it. Give another good stir.

  • Close the Lid of the InstantPot and set the IP to SOUP/BROTH MODE. Place the valve to SEALING. Set the TIMER to 5 minutes at LESS PRESSURE and LOW SOUP/BROTH MODE.

  • Once the TIMER goes OFF, let thePressure release NATURALLY. If you are in rush then you can do QPR (quick pressure release) also.

  • Switch off the Soup/Broth Mode and open the lid carefully.

SAUTE MODE

  • Now set the Instant Pot at Saute Mode at 10 Minutes. Add all the chopped vegetables, white part of scallions, Tofu, and Chili paste, to the curry. Stir it well.

  • Cover with a lid and let it cook on Saute Mode for about 10 minutes. Now the VEGAN RED THAI CURRY is ready in INSTANT POT. Garnish with the green part of the scallions. Squeeze some Lime Juice and Serve Hot. I love to add some roasted peanuts on the top of my curry. Adds nice crunch.

SERVING SUGGESTION

  • This curry is best served with Jasmine Rice but you can serve it with any kind of RICE. If you want then you can serve it with RICE NOODLES as well. AS a matter of fact, you can serve it with Quinoa also. I drink it as a stew too.

STOVE TOP INSTRUCTIONS

  • For Stove Top Instructions, check out Ruchi's Recipe from Ruchi's Kitchen - HERE.


I am sure that you are going to try this recipe soon in your INSTANT POT. If you have any questions, then feel free to ask in the comments section.

Can’t make it now? ⇓PIN⇓ IT FOR LATER!

Instant Pot Red Thai Curry Recipe - Easy & Oil Free + Vegan & Glutenfree (5)

In my kitchen you will always EAT HAPPY & STAY HAPPY!

Sonal

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Instant Pot Red Thai Curry Recipe - Easy & Oil Free + Vegan & Glutenfree (2024)

FAQs

What to use instead of coconut milk in Thai curry? ›

8 best substitutes for coconut milk
  1. Shredded coconut (and a blender)
  2. Coconut cream.
  3. Plant-based milk and coconut oil.
  4. Coconut water and plant-based milk.
  5. Coconut cream.
  6. Milk or plant-based milk.
  7. Evaporated milk.
  8. Heavy cream or half-and-half.
Dec 30, 2022

Is red curry usually gluten free? ›

Many curries are naturally gluten free, making them a safe meal for those avoiding wheat. Red curry uses coconut milk, bamboo shoots, sweet basil, and bell pepper. Green curry features coconut milk, eggplant, bell peppers, and sweet basil. Yellow curry is made with coconut milk, tomato, carrots, and potatoes.

Which Thai curry is vegan? ›

Thai Massaman Curry

For this meat-free meal, crispy pan-fried tofu, tender sweet potato chunks and cauliflower are all simmered in a peanutty Massaman curry sauce. You'll find the flavours delicious, and the textures of the tofu and vegetables so hearty, there is no need or desire for meat.

What is a common base in Thai curries? ›

The flavor base usually consists of green chilies, shrimp paste, garlic, shallots, lemongrass, peppercorns, makrut limes, and cumin seed.

Is it better to use coconut cream or milk in Thai curry? ›

Coconut milk and cream are mostly interchangeable in recipes such as curries and soups. If you prefer a richer flavour and texture, try coconut cream or vice versa. However, be careful when substituting coconut milk and cream in baked goods.

What is a vegan substitute for coconut milk? ›

In recipes where the fat content doesn't compromise texture, you plant-based beverages, such as coconut milk beverage, almond, cashew, macadamia, oat, soy or hemp, to substitute for traditional coconut milk. These plant-based beverage options would be best for smoothies, coffees and specialty drinks.

What Thai food is naturally vegan? ›

Thai dishes that are traditionally vegan
  • Coconut milk jelly or nom sod woon maprao on (นมสดวุ้นมะพร้าวอ่อน) ...
  • Mango sticky rice or khao niew mamuang (ข้าวเหนียวมะม่วง) ...
  • Coconut rice with banana or khao tom mad (ข้าวต้มมัด) ...
  • Vegan spring rolls or po piah je (เปาะเปี๊ยะเจ) ...
  • Satay (สะเต๊ะ)

What are the best vegan curries to order? ›

Saag aloo (potato spinach curry), tarka Dal (lentil curry) chana masala (chickpea curry). These are three of my many favourites.

What is vegan curry made of? ›

Cauliflower, broccoli, carrots, and red bell peppers – Curry is a great clean-out-your-fridge meal, which means you can use the vegetables listed in the recipe card or whatever is available in your fridge. Both fresh and frozen vegetables work well. Canned lentils – This is the main protein in the curry.

What is the secret to good Thai curry? ›

The secret to making amazing Thai curries is to use plenty of aromatics, like onion, ginger and garlic.

Which Thai curry is healthiest? ›

People love green curry because of the gentle balance of heat, sweet, and acid from the chiles, lime, and fresh herbs. Green curry is great with chicken and shrimp because it offers a punch of seasoning to the protein. The long list of herbs also makes green curry one of the healthiest Thai cuisine dishes.

What is the difference between Thai and red curry? ›

Traditionally, all Thai curries were made with the same ingredients except for one thing: the chilies. Red curry was made with several red chilies for a fiery hot dish, while green curry was made with green chilies and yellow curry was made with yellow chilies.

How do you thicken Thai curry without coconut milk? ›

If while making the gravy base has become runny, there are a few corrections that can be made:
  1. Adding mashed potatoes, or simmering for some time if the dish has potatoes.
  2. Adding starchy slurry (cornflour, rice flour or plain flour, made into a paste in a couple of spoons of water)
  3. Adding beaten cream.
May 15, 2021

Can you make Thai curry with regular milk? ›

Rather than using coconut milk, this recipe uses cow's milk for a lighter and healthier curry. To get in a daily portion of wholegrains, serve with brown rice.

Does Thai curry always have coconut milk? ›

The majority of Thai curries are made with coconut milk as the main liquid, which produces creamier curries, but they're not necessarily “rich.” The amount of coconut milk can vary by quite a lot, depending on the texture one is looking for: massaman curry, for example, is quite rich because it uses coconut milk and is ...

Can I use water instead of coconut milk in curry? ›

Use low fat coconut milk, a diluted (sugar free) coconut milk beverage or simply substitute 1/3 water for full fat coconut milk (ie if the recipes calls for 1 cup coconut milk, use 2/3 coconut milk and 1/3 water instead).

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