Vegan Instant Pot Thai Red Curry

This vegan Instant Pot Thai red curry comes together double-quick, making it perfect for a busy weeknight meal. Bursting with delicious Thai flavours, this Thai red curry is super easy to customise, so you can truly make it own.

If you've been on Vegan Cocotte before, you know that I'm a massive fan of curries. I love the bold and rich flavours and the countless ways they can make veggies shine.

This Instant Por Thai red curry is a speedy way to enjoy a plant-based curry with very little effort. It's also an excellent way to use up any leftover veggies you may have in the fridge.

Why you'll love this Instant Pot Thai red curry

• It's comforting and super easy to make. It only takes 20 minutes to make this Thai red curry in the Instant Pot.
• It's perfect served over your favourite rice. You can enjoy this vegan curry over jasmine, basmati or brown rice. You can also opt for a low-carb option and serve it over cauliflower rice.
• Leftovers taste amazing! You can easily freeze leftovers for a quick lunch on a busy day.

Ingredients and substitutions

Oil - I used olive oil because I always have a bottle in the kitchen, but coconut oil or canola oil are equally good options.

Onion, garlic and ginger - Using lots of fresh aromatics like onion, garlic and ginger is the secret to a super flavourful Thai red curry.

Thai red paste - Shop-bought Thai red paste is convenient, but you can make your own if you like. Most of the versions available in supermarkets are vegan, but it's always a good idea to double-check.

Carrot and red peppers - I kept it simple by adding a medium carrot and two red pointed peppers to this Instant Pot red curry, but you can add as many veggies as you like at this point. Ideas include cauliflower, mushrooms, broccoli, sweet potato and zucchini. Make sure you cut all the veggies approximately the same size so they cook evenly.

Dark soy sauce - Use a low-sodium dark soy sauce if you don't want the curry to be too salty.

Coconut milk - Full-fat coconut milk is best here because it will thicken the sauce. Thai curry sauces are generally soupier than other curries, but low-fat coconut milk would not help with thickness.

Lime juice - The juice of a small lime should be enough, but you can add more if you like.

Thai basil leaves - A handful of Thai basil leaves stirred in at the end will infuse this Instant Pot Thai red curry with amazing flavour. If you don't have it, you can leave it out or substitute with fresh coriander.

Marinated tofu - I like to top this vegan Instant Pot red curry with some crispy marinated tofu. You can make you own in the oven, or use a shop-bought version that you heat in the oven or air fryer for 10-15 minutes until crispy. I used the marinated tofu from Cauldron for this recipe.

How to make Thai red curry in the Instant Pot

Turn on the Instant Pot and set it to "Saute". Add the olive oil, onion, garlic and ginger and cook for 1-2 minutes until the onion becomes slightly translucent.

Next, stir in the Thai red paste and continue to cook for another minute.

Turn off the "Saute" function and stir in the carrot, peppers, soy sauce, kaffir lime leaf and coconut milk.

Lock the lid and set the Instant Pot to "High Pressure" for 3 minutes. When complete, perform a quick release by carefully turning the valve to "Venting".

When the pin drops, remove the lid. If the curry looks too soupy, turn on the "Saute" function again and simmer for 4-5 minutes until reduced to your liking.

Stir in the lime juice and Thai basil and divide into bowls. Serve over rice, topped with marinated tofu, fresh coriander and extra lime juice if you like.

Leftovers and storage

• This vegan red Thai curry will keep well in the fridge for up to 3 days in an airtight container.
• Reheat the leftovers on the stovetop or in the microwave until piping hot.
• This Thai red curry freezes well for up to 3 months. Thaw it overnight in the fridge before reheating.

Recipe notes and tips

• Elevate the flavours of this Instant Pot Thai red curry by adding a tablespoon of rice vinegar with the soy sauce.
• If you like your Thai curry to be thicker, add 2 tablespoons of cornstarch mixed with 6 tablespoons of hot water after removing the lid.
• For extra protein, add a can of chickpeas with the rest of the veggies.

If you liked this Instant Pot Thai red curry, you might also like some of my other vegan Instant Pot recipes:

• Instant Pot Vegan Taco Soup
• Zuppa di Farro (Instant Pot)
• Vegan Instant Pot Creamy Pasta
• Instant Pot Red Lentil Soup
• Vegan Wild Rice Soup (Instant Pot)

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