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Thai Green Tofu Curry Recipe

Thai Green Tofu Curry

Thai Green Tofu Curry

Graham Sharman
Course Main Course
Cuisine Oriental, Thai


  • Instant Pot Multi Pressure Cooker


  • 2 tbsp olive oil
  • 400 g firm tofu not silken, cubed 1 inch/ 2.5 cm
  • 1 onion chopped
  • 3 garlic cloves crushed
  • 1 inch/2.5 cm ginger peeled and grated
  • 1 handful fresh coriander stalks
  • 3 tbsp green curry paste
  • 2 x 400ml cans coconut milk
  • 2 green chillies halved lengthways
  • 3 tbsp soy sauce
  • Zest of 1 lime
  • 4 small potatoes unpeeled, quartered
  • 2 medium carrots peeled and sliced lengthways
  • 1 handful green beans trimmed
  • 1 green pepper sliced
  • 2 handfuls of spinach
  • 1 handful fresh coriander leaves.
  • 1 ½ tbsp cornflour
  • 1 ½ tbsp cold water


  • Cut tofu into 1 inch/ 2.5 cm pieces (use paper towel to absorb any excess moisture).
  • Heat a non-stick pan on medium heat. Once hot, add 1 tbsp of the olive oil, sauté gently turning for 5 minutes until golden on all sides, remove and set aside.
  • Press the sauté button on the Instant Pot.
  • Once display says HOT, 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, fish sauce, zest of lime, potatoes and carrots. Stir then press cancel.
  • Place the lid on the Instant Pot, select Pressure Cook for 10 minutes.
  • When Instant Pot beeps, quick release the pressure.
  • When pin drops, open the lid. Press cancel.
  • Press sauté as above, add the green beans, cook for 4 minutes, then add the green pepper (cook for another 3 minutes, stirring occasionally.
  • Mix cornflour with the cold water in a cup, stir in to thicken. Press cancel.
  • Stir in reserved tofu, spinach and fresh coriander leaves.
Keyword Instant Pot, vegan, vegetarian