Green Curry with Tofu and Vegetables
I tend to revert to an herbivorous diet for a week to detox when I'm feeling blah so a quick instant pot Thai curry is a great way to not sacrifice flavor.
Cooking Method
Instant Pot
Time
🕒
Recipe
Ingredients (4 Servings)
1 HEAPING CUP OF BROCCOLI FLORETS
1 (5 OZ) CAN OF SLICED BAMBOO SHOOTS, DRAINED
1 RED BELL PEPPER, SLICED
1 CARROT, SLICED
1/2 PACKAGE OF FIRM TOFU, SLICED IN 1 IN. CUBES
3 TBSP GREEN CURRY PASTE
1 1/4 (13.5 OZ) CANS OF COCONUT MILK
1 TSP SUGAR
OIL
LIME WEDGES
LIME LEAVES (OPTIONAL)
Instructions
Prep veggies.
Add a little oil and curry paste to instant pot and cook on sauté for a minute. Add in coconut milk and stir until smooth.
Add in tofu and vegetables and mix well. Switch the pot to low pressure and cook for 2 minutes. Release pressure and add in sugar and stir to combine. Serve with rice and a squeeze of lime.
