Instant pot Thai Red Curry

 

 Ingredients

• 2 13.5 oz cans coconut milk 
  
• Red curry paste
• Veggies of choice for example
• 1 onion
• 1 bell pepper
• 1 eggplant
  
  
  
  
• 1 8 oz can baby corn 
• Tofu
• Oil
• Ginger 1/2 inch
• 2 cloves garlic
• 1 jalapeno
• Tamarind paste 1 tablespoon
• lemon grass(optional)
• Thai basil(optional)
• 1 lime
• Siracha 
• Soy sauce
• Red chili paste

1) Chop veggies. Drain and chop tofu.

2) Place instant pot in sauté mode. Once warm add garlic, ginger, and jalapeno. After about 30 seconds, add onions and sauté for a minute. Now add 2 tablespoons of red curry paste and tamarind paste. Add coconut milk with about 1/4 cup water. Now add rest of vegetables. Place lemon grass if you would like which can be removed later. 

3) Pressure cook for 4 minutes with instant release. 

4) Add juice of one lime. Now, add soy sauce, siracha, red chili paste to taste. 

5) Garnish with basil

6) Enjoy with rice/noodles