Home>Recipe>Instant Pot Thai Basil Vegetable Curry Recipe

Instant Pot Thai Basil Vegetable Curry Recipe Instant Pot Thai Basil Vegetable Curry Recipe

Recipe

Instant Pot Thai Basil Vegetable Curry Recipe

Written by: Emily Smith

This Thai Basil Vegetable Curry is my go-to comfort food. It's a vibrant, aromatic dish, packed with veggies and a creamy coconut sauce. Quick to whip up in my Instant Pot, it's a dinner winner!

(Many of the links in this article redirect to a specific reviewed product. Your purchase of these products through affiliate links helps to generate commission for HomePressureCooking.com, at no extra cost. Learn more)

Ready to spice up your dinner routine? I've got this Thai basil vegetable curry that brings a kick of flavor and warmth straight to your table. Cooked in an instant pot, this dish brims with taste from coconut milk, red curry paste, and a medley of fresh, vibrant veggies. Just imagine tucking into that cozy bowl of curry, basil leaves offering their unique aroma, making each bite a flavor explosion. Time to roll up your sleeves and give this recipe a whirl!

Ingredients for Thai Basil Vegetable Curry

  • Oil: Adds richness and helps sauté vegetables for flavor infusion without sticking, essential for cooking the curry.
  • Onion: Provides a savory base flavor and sweetness when caramelized, adding depth to the curry's taste profile.
  • Garlic: Infuses a pungent, aromatic flavor that enhances the overall taste of the curry, a staple in Thai cuisine.
  • Red bell pepper: Offers a sweet, crunchy texture and vibrant color, balancing the curry's flavors with a hint of sweetness.
  • Zucchini: Adds a mild, earthy flavor and soft texture, absorbing the curry's spices and coconut milk for a creamy consistency.
  • Broccoli: Brings a slight bitterness and crunch, packed with nutrients, adding a contrasting texture to the curry.
  • Coconut milk: Provides a creamy, rich base with a hint of sweetness, marrying all the flavors together for a luscious curry.
  • Soy sauce: Enhances the umami taste and adds depth to the curry, balancing the sweetness of coconut milk and vegetables.
  • Red curry paste: Infuses the curry with a bold, spicy flavor and vibrant color, a key ingredient for authentic Thai curry dishes.
  • Brown sugar: Adds a touch of sweetness to balance the curry's spiciness, enhancing the overall flavor profile with a hint of caramelization.
  • Fresh basil leaves: Offers a fresh, aromatic flavor with a hint of peppery sweetness, elevating the curry with a burst of herbal freshness.

READ MORE: Buffalo Chicken Tortilla Pie in the Instant Pot Recipe

Kitchen Tools Needed

  • Instant Pot: Essential for pressure cooking the curry quickly while infusing flavors efficiently.
  • Knife: Needed for chopping the vegetables and herbs to the desired size for the curry recipe.

Serves: 4 people

Preparation time: 15 minutes

Cooking time: 10 minutes

Total time: 25 minutes

Ingredients:

  • 1 tablespoon oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 red bell pepper, sliced
  • 1 zucchini, sliced
  • 1 cup broccoli florets
  • 1 can (14 oz) coconut milk
  • 2 tablespoons soy sauce
  • 2 tablespoons red curry paste
  • 1 tablespoon brown sugar
  • 1 cup fresh basil leaves
  • Salt and pepper to taste

Instructions:

  1. Set the Instant Pot to sauté mode and heat the oil.
  2. Add the onion and garlic, sauté until fragrant.
  3. Add the bell pepper, zucchini, and broccoli, cook for a few minutes.
  4. Stir in the coconut milk, soy sauce, red curry paste, and brown sugar.
  5. Close the Instant Pot lid and set to manual high pressure for 5 minutes.
  6. Once done, quick release the pressure and open the lid.
  7. Stir in the fresh basil leaves and season with salt and pepper.
  8. Serve the curry over rice or noodles.

Nutritional value:

Per Serving in Calories: 320 kcal | Carbohydrates: 18 g | Protein: 5 g | Total Fat: 27 g | Saturated Fat: 21 g | Trans Fat: 0 g | Monounsaturated Fat: 3 g | Polyunsaturated Fat: 1 g | Cholesterol: 0 mg | Sodium: 700 mg | Dietary Fiber: 4 g | Sugar: 8 g | Calcium: 80 mg | Potassium: 600 mg | Iron: 3 mg | Vitamin A: 500 µg | Vitamin C: 60 mg

Can I Make This Curry Ahead of Time?

Make Ahead Instructions

  • Cook the curry as directed and let it cool to room temperature.
  • Store in an airtight container in the refrigerator for up to 3 days.
  • Reheat on the stovetop or in the microwave before serving.

Freezing Instructions

  • Allow the curry to cool completely.
  • Transfer to a freezer-safe container or resealable bag.
  • Freeze for up to 3 months.
  • Thaw overnight in the refrigerator before reheating.

Thai basil is also known as holy basil and has a slightly spicy flavor compared to sweet basil, adding a unique kick to this vegetable curry.

Common Questions About This Instant Pot Recipe

FAQ:
Can I use other vegetables in this Instant Pot Thai Basil Vegetable Curry recipe?
Yes, feel free to customize the recipe with your favorite vegetables like carrots, mushrooms, or green beans.
Is this curry recipe spicy?
The level of spiciness can be adjusted by adding more or less red curry paste according to your preference.
Can I use dried basil instead of fresh basil leaves?
Fresh basil leaves are recommended for the best flavor, but you can use dried basil if fresh is not available. Just use less as dried basil is more potent.
How long does it take to cook this curry in the Instant Pot?
The cooking time in the Instant Pot is just 5 minutes on manual high pressure, making it a quick and easy meal to prepare.
Is this Instant Pot Thai Basil Vegetable Curry recipe vegan?
Yes, this recipe is vegan as it uses only plant-based ingredients like vegetables, coconut milk, and soy sauce.

Was this page helpful?

Related Post