
Thai Green Tofu Curry
COURSE:
Main Course
Thai Green Tofu Curry
Graham Sharman
Thai Green Tofu Curry
Graham Sharman
Product:
Instant Pot Multi Pressure Cooker
Ingredients
- 2 tbsp olive oil
- 400 g firm tofu not silken
- 1 onion
- 3 garlic cloves
- 2.5 cm ginger
- 1 handful fresh coriander stalks
- 3 tbsp green curry paste
- 2 x 400ml cans coconut milk
- 2 green chillies
- 3 tbsp soy sauce
- Zest of 1 lime
- 4 small potatoes
- 2 medium carrots
- 1 handful green beans
- 1 green peppe
- 2 handfuls of spinach
- 1 handful fresh coriander leaves
- 1 ½ tbsp cornflour
- 1 ½ tbsp cold water
Instructions
- Cut tofu into 1 inch/ 2.5 cm pieces (use paper towel to absorb any excess moisture).
- Select Saute on the inner pot. Once display says Hot, add 1 tbsp of the olive oil, and the tofu chunks and sauté gently turning for 5 minutes until golden on all sides, remove and set aside.
- Add the rest of the oil along with the onion, garlic cloves, ginger and 1 handful of fresh coriander stalks. Cook for 2 minutes, stirring regularly.
- Add the green curry paste, cook for another minute. Stir regularly.
- Add coconut milk, green chillies, soy sauce, zest of lime, potatoes and carrots. Stir then press cancel.
- Place the lid on the Instant Pot, select Pressure Cook and set the time for 10 minutes.
- When the cooking program finsihes, perform a quick pressure release and remove the lid. .
- Press sauté as above, add the green beans and cook for 4 minutes. Then add the green pepper (cook for another 3 minutes, stirring occasionally.
- In a small bowl, mix the cornflour with the cold water, stirring to thicken, then add to the pot.
- Stir in reserved tofu, spinach and fresh coriander leaves and warm all through before serving