Vegan Red Thai Curry (PKP 4.8L & 5.7L)
Make sure you buy firm tofu rather than silken or marinated, and dab dry with some kitchen roll before browning in step 3.
This recipe is great to use up those leftover veggies hiding at the back of the fridge like broccoli and courgette. Serve with sticky coconut rice and a sprinkle of sesame seeds and chopped red chilli.
2 tbsp olive or cooking oil
250g tofu, cut in to 2cm cubes
1 onion, chopped
3 garlic cloves, crushed
3cm ginger, peeled and grated
3 tbsp red curry paste (see below)
2x 400ml cans of coconut milk
2 tsp chilli powder
4 tbsp soy sauce
1 tsp lime juice (or rice wine vinegar)
6 small potatoes, peeled and quartered
1 handful of green beans, trimmed
1 red pepper, sliced
2 handfuls of spinach
2 tsp coriander seeds
2 tsp cumin seeds
2 shallots, finely chopped
4 medium red chillis, chopped
4 garlic cloves, crushed
3cm fresh ginger, peeled and chopped
2 lemongrass stems, chopped
2 limes, zest and juice
2 tbsp paprika
Suitable for: Pressure King Pro 4.8L - 14-in-1 Digital Pressure CookerPressure King Pro 5.7L - 14-in-1 Digital Pressure Cooker
To make the curry paste, add the coriander and cumin seeds, select the SAUTE function and lightly toast the seeds for about 1 minute until their fragrances begin to release, then press CANCEL.
Transfer to a food processor along with the other curry paste ingredients and blitz until you have a smooth paste.
Select the SAUTE function, add half the oil and allow to heat. Add the tofu and gently rotate for 5 minutes until golden, then remove and set aside.
Add the rest of the oil along with the onion, garlic and ginger, and stir regularly for about 2 minutes until the onion begins to soften, then add the curry paste and combine for a further minute, then press CANCEL.
Add all the other ingredients, leaving the tofu for now, and stir to combine.
Put the lid of and close the pressure valve then select the CHILLI/CURRY function and adjust the time to 15 minutes.
When the program has finished press CANCEL. For this recipe we recommend the QUICK RELEASE method before opening the pressure valve and removing the lid.
Add the tofu back in and stir everything to combine.
Serve with sticky coconut rice and a garnish of sesame seeds and chopped red chilli.
Like this recipe?
Made this recipe?
Download our free recipe app