• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
This Healthy Kitchen
  • RECIPES
  • WINTER
  • SUBSCRIBE
  • JOIN/LOGIN
  • ACCOUNT
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
menu icon
go to homepage
  • RECIPES
  • WINTER
  • SUBSCRIBE
  • JOIN/LOGIN
  • ACCOUNT
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • subscribe
    search icon
    Homepage link
    • RECIPES
    • WINTER
    • SUBSCRIBE
    • JOIN/LOGIN
    • ACCOUNT
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » Recipes » Instant Pot

    Instant Pot Thai Curry [Vegan]

    Published: Aug 12, 2020 · Modified: Jan 22, 2021 by Rosa · This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases, meaning if you click through and make a purchase, I may earn a small commission, at no extra cost to you.

    472 shares
    JUMP TO RECIPE
    Instant Pot Thai Curry PIN
    Instant Pot Thai Curry PIN
    Instant Pot Thai Curry PIN
    Instant Pot Thai Curry PIN
    Instant Pot Thai Curry PIN

    An easy, one pot, homemade Thai curry that’s layered with tons of incredible flavours! It’s nutritious and healthy but tastes like comfort food! This Instant Pot Thai curry is a restaurant quality dish, but super simple to make! Serve with rice, noodles or naan.

    white bowl with rice, thai curry and drizzled in hot sauce

    I have a ‘not so secret’ obsession with Thai flavours. If you’ve been following along on the blog for a while you may have tried my Spicy Thai Peanut Noodles or my Coleslaw Salad w/ Thai Peanut Dressing. (And if you haven’t, you really should, and soon.)

    So naturally, it was time to share a Thai curry recipe too. It’s incredibly flavourful, and so simple to make in your hands off Instant Pot. And if you love curries, be sure to check out my chickpea mushroom curry too!

    two white bowls with rice, carrots, peppers, broccoli and a red curry sauce with lime wedges and basil garnish

    Here’s some of the many reasons you’ll love this!

    • I may have mentioned once or twice that it is incredibly FLAVOURFUL! Rich coco-nutty flavours combined with fresh ginger, fresh garlic and red Thai curry paste for a mildly spicy, fresh bowl of absolute deliciousness!
    • Low in calories! At only 224 calories for a generous portion (rice or naan not included) you can feel great about including this dish as part of a healthy diet.
    • Simple. Don’t you just love an easy recipe? This Instant Pot Thai curry is a great dish you can prep ahead, and then toss into your pressure cooker when you’re ready to make dinner!
    • This dish is naturally vegan and gluten free, but also nut free and allergen friendly. A great option for serving guests with different dietary needs and preferences. A simple swap makes it soy free too, if needed.
    close up image of white bowl half filled with rice and the other half filled with veggies covered in a red curry sauce

    How to make it

    (This is a summary with step by step photos, full recipe measurements and instructions are in the recipe card below.)

    Start by gathering and chopping your ingredients.

    ingredients to make Instant Pot Thai curry dish

    Then using the sauté function on your pressure cooker, add the coconut oil (if using) and the chopped onion. (photo 1)

    Sauté until softened, about 3-5 minutes, stirring often. Then add the minced ginger and garlic and mix well, sautéing for an additional 30 seconds or so. (photo 2)

    instant pot with onion, ginger and garlic being sautéed

    Next, add all remaining ingredients to the pot, EXCEPT for the lime. Switch off the sauté function. (photos 3-4)

    pot filled with red pepper, carrot strips and broccoli, coconut milk, curry paste and seasoning

    Give everything a very good mix, then close the lid and pressure cook for 3 minutes. (photo 5)

    Once the timer completes, quick release the steam valve and open the lid once safe to do so. Squeeze in the lime juice and give everything another good stir. (photo 6)

    Instant Pot with broccoli, peppers and thai red curry sauce.

    Serve with white or brown rice, rice noodles, naan bread, or enjoy solo.

    Garnish with lime wedges, cilantro, Thai basil, or parsley, if desired, and enjoy!

    bowl of white rice and veggies with red thai curry sauce and garnished with lime wedges and basil

    What if I don’t have an Instant Pot?

    No Instant Pot? No problem! You can still make this delicious vegan Thai curry dish!

    Follow the same directions – just sauté the onion in a large pot until softened. Then add the garlic and ginger and sauté 30 more seconds.

    Next, you’ll add everything except the lime juice, mix well and simmer for about 10-12 minutes, or until broccoli and carrots are fork tender. Squeeze in the lime juice and enjoy.

    How to peel and store ginger root

    Peel your ginger using a spoon, I find this easier to maneuver through the grooves than a potato peeler. Peel around a one inch nub or so.

    Then you may grate the ginger or cut off the nub and mince it with a garlic mincer, together with the garlic to save time.

    To store ginger, dab dry any peeled/exposed pieces using a paper towel. Then place in a zip top bag, pushing out as much air as possible before sealing. Then store in the produce drawer of your refrigerator.

    How long does it keep?

    To store your Instant Pot Thai curry, keep your rice or noodles (if using) separate from the curry. Store in separate sealed containers in your fridge for up to 3 days. Reheat and enjoy.

    Although you MAY freeze the curry, the veggies will get very soft, and I don’t love the texture, so freshly made is best.

    What substitutions can I make?

    • If you’re following a low fat diet. you may omit the coconut oil and sauté in veggie broth or water instead. You may also sub the coconut milk for a light version, however, keep in mind, you’ll have less coconut flavour.
    • For soy free, skip the Tamari or soy sauce and add a little extra salt instead. Or, sub for coconut aminos.
    • Don’t have broccoli? Swap for snap peas, green beans, cauliflower or kale.
    • Although you CAN sub the fresh ginger and garlic for dry, I highly recommend using fresh here as it will alter the overall flavour profile of this Instant Pot Thai curry dish.

    Expert Tips

    • Give your vegan Thai curry a protein boost by adding in a can of chickpeas or lentils.
    • For extra spiciness, add half a teaspoon of cayenne pepper or chili flakes. I find this dish only mildly spicy, so if you like heat, make sure to add some extra spice.
    • Use FRESH ginger and garlic for the best flavour results.

    More delicious Instant Pot recipes

    1. Easy Mushroom Barley Soup – If you love mushrooms, you HAVE to try this one. It’s made with just a handful of ingredients, yet loaded with warm, umami, incredible flavour.
    2. Instant Pot Mexican Casserole – Rice and beans have never tasted this good! This EASY dump and start recipe is an absolute must try.
    3. Thai Peanut Chickpea Soup – Loving all things Thai? You’ll want to give this one a try. It’s pea-nutty deliciousness with chickpeas and veggies and comes together in no time!

    If you tried this recipe, please let me know about it in the comments below. I always love hearing from you! Don’t forget to Subscribe to This Healthy Kitchen to be among the first to get my new recipes! You can also FOLLOW ME on Facebook, Instagram, Pinterest, and Twitter to see more delicious food and get all the latest updates.

    Buon appetito

    Rosa

    white bowl with rice, thai curry and drizzled in hot sauce

    Instant Pot Thai Curry

    An easy, one pot, homemade Thai curry that's layered with tons of incredible flavours! It's nutritious and healthy but tastes like comfort food!
    5 from 2 votes
    Print Recipe Pin Recipe Rate Recipe Add to Collection Go to Collections
    Prep Time: 30 minutes
    Cook Time: 8 minutes
    Total Time: 38 minutes
    Course: Main Course
    Cuisine: Thai
    Servings: 5 Servings
    Calories: 224kcal
    Author: Rosa

    Equipment

    Image of Instant Pot pressure cooker on white background.
    Pressure Cooker

    Ingredients

    • 1 tablespoon coconut oil omit for oil free and sauté in water or broth
    • 1 large yellow onion finely chopped
    • 6 cloves garlic peeled and minced
    • 1 tablespoon fresh ginger grated or minced (approx 1" nub of ginger root)
    • 2 red bell peppers sliced (or colour of choice)
    • 2 large carrots sliced into strips
    • 1 head broccoli cut into florets
    • 1 cup low sodium vegetable broth
    • 400ml can Thai Kitchen unsweetened coconut milk *you may use lite for less fat, but will also have less coconut flavour
    • 5 tablespoon Thai Kitchen red curry paste
    • 2 tablespoon tamari or soy sauce if not avoiding gluten
    • 1 tablespoon maple syrup
    • ½ teaspoon black pepper
    • 2 tablespoon lime juice approx 1 large lime

    Optional

    • Serve with brown or white rice, noodles, or naan bread.
    • Garnish with lime wedges, Thai basil, cilantro and/or sriracha, if desired.
    Prevent your screen from going dark

    Instructions

    • Prepare and chop all your veggies before you begin. Then set your Instant Pot to sauté and add the coconut oil (if using) and the chopped onion and sauté for 3-5 minutes, stirring often. Then add your minced/grated ginger and garlic to the pot, mix well and sauté another 30 seconds or so.
    • Turn the pot off and add all remaining ingredients EXCEPT the lime juice. Mix well, close the lid and set the valve to the sealing position. Set your pot to manual or pressure cook (depending on your model) for 3 minutes on high pressure. It will take about 10 minutes to reach pressure and then begin counting down.
    • Once complete, quick release the steam valve and open the lid once safe to do so. Squeeze the lime juice into your pot and mix well. Serve with rice, noodles, or naan bread and garnish with sriracha and fresh herbs, if desired.

    Notes

    Give your Thai curry a protein boost by adding in a can of chickpeas or lentils, if desired.
    For extra spiciness, add half a teaspoon of cayenne pepper or chili flakes. I find this dish only mildly spicy as is.
    Use FRESH ginger and garlic for the best flavour results.
    If you’re following a low fat diet. you may omit the coconut oil and sauté in veggie broth or water instead. You may also sub the coconut milk for a light version, however, keep in mind, you’ll have a slightly less coconut flavour.
    For soy free, skip the Tamari or soy sauce and add a little extra salt instead. Or, sub for coconut aminos.
    Don’t have broccoli? Swap for snap peas, green beans, cauliflower or kale.
    Store leftover rice and Thai curry in separate containers in your refrigerator for up to 3 days. Reheat and enjoy.

    Nutrition

    Calories: 224kcal | Carbohydrates: 17g | Protein: 4g | Fat: 16g | Saturated Fat: 14g | Sodium: 485mg | Potassium: 379mg | Fiber: 5g | Sugar: 10g | Vitamin A: 8664IU | Vitamin C: 71mg | Calcium: 65mg | Iron: 2mg
    DID YOU TRY THIS RECIPE?Mention @this.healthy.kitchen on IG and tag #thishealthykitchen!
    *Nutritional information is an estimate, calculated using online tools and does not include optional ingredients unless otherwise indicated.
    472 shares

    Reader Interactions

    Comments

      Leave a Comment & Star Rating Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Amanda

      January 01, 2021 at 10:21 am

      5 stars
      This is delicious 10/10 will definitely make again! I made it in a pot on the stove as I don’t have an Instant Pot but it still turned out great. I also did 2 heads for broccoli.

      Reply
      • Rosa

        January 01, 2021 at 4:22 pm

        Thanks so much for sharing Amanda. Thrilled you enjoyed! 🙂

        Reply

    Primary Sidebar

    About Me Pic

    Hi, I'm Rosa! Welcome to This Healthy Kitchen where you'll find tasty and nutritious, plant based recipes with tons of gluten free and oil free options too! Always made using wholesome ingredients, and under 400 calories per serving. Occasional cheat days included. 😉

    More about me →

    Popular

    • Air Fryer Spaghetti Squash [Healthy+Low Cal]
    • Air Fryer Hash Browns From Scratch [Oil Free Option]
    • Vegan Cauliflower Buffalo Wings – Oven or Air Fryer
    • Almond Flour Peanut Butter Cookies [Gluten Free]
    • Air Fryer Baked Apples [Tastes like apple pie!]
    • Air Fryer Pineapple (Tastes Like Grilled)
    • Overnight Chia Pudding – Plus 10 Flavours!
    • The Fluffiest Vegan Pancakes Ever [and SO easy!]

    list of websites where This Healthy Kitchen has been featured

    Happy Veganuary! 🥳

    • Vegan Polenta Pizza [Oil Free]
    • Healthy Mushroom and Lentil Pie with Gravy [Oil Free]
    • Vegan Pasta e Fagioli w/ Instant Pot Option
    • Quick + Easy Jackfruit Fajitas
    • Asian Sticky Tofu [Oil Free]
    • Butternut Squash and Chickpea Curry
    • Vegan Chicken Burgers [GF + Oil Free]
    • Vegan Jalapeno Popper Soup

    Privacy Policy
    Terms & Conditions

    5 SECRETS TO VEGAN COOKING!

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Disclaimers
    • Terms & Conditions

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    As an Amazon Associate I earn from qualifying purchases. Some links on our site are affiliate links. If you purchase using these links, we may earn a small commission at no additional cost to you. We only promote products we use and love. Thanks for your support!

    Copyright © 2023 ThisHealthyKitchen

    472 shares