Thai Green Curry Tofu Instant Pot at John Pullen blog

Thai Green Curry Tofu Instant Pot. Stir in coriander and cumin and cook for 30 seconds. Stir in the coconut milk and let it thicken. Select saute mode and stir in green curry paste and ½ can of coconut milk until mixture is bubbly, about a minute or two. Stir in the snap peas and pepper. Add onion, zucchini, mushrooms, eggplant, and salt. Stir in chicken, remaining coconut milk, and chicken broth. Taste and add salt if needed. Close instant pot and pressure cook on high pressure for 4 minutes. Stir in green curry paste and let it sauté for about a minute. Cook covered on medium heat for 10 minutes or until all the veggies are cooked soft. Add the red bell pepper, green bell pepper, broccoli and zucchini. Stir in coconut milk and ½ cup of water. I turn on the saute mode simply to warm up the ingredients while i'm adding the. Add green curry paste and saute for 30 seconds or until fragrant. Cut the tofu into 1 inch/ 2.5 cm pieces (use paper towel to absorb any excess moisture).

Instant Pot Thai Green Curry with Tofu (Vegan) Piping Pot Curry
from pipingpotcurry.com

Add onion, zucchini, mushrooms, eggplant, and salt. Stir in the snap peas and pepper. Select saute on the inner pot. Stir in the coconut milk and let it thicken. Add green curry paste and saute for 30 seconds or until fragrant. Close instant pot and pressure cook on high pressure for 4 minutes. Stir in chicken, remaining coconut milk, and chicken broth. Taste and add salt if needed. Select saute mode and stir in green curry paste and ½ can of coconut milk until mixture is bubbly, about a minute or two. Stir in green curry paste and let it sauté for about a minute.

Instant Pot Thai Green Curry with Tofu (Vegan) Piping Pot Curry

Thai Green Curry Tofu Instant Pot Add the red bell pepper, green bell pepper, broccoli and zucchini. Cook covered on medium heat for 10 minutes or until all the veggies are cooked soft. Add onion, zucchini, mushrooms, eggplant, and salt. Stir in the coconut milk and let it thicken. Add oil to the pot. Stir in coconut milk and ½ cup of water. Add the red bell pepper, green bell pepper, broccoli and zucchini. I turn on the saute mode simply to warm up the ingredients while i'm adding the. Add green curry paste and saute for 30 seconds or until fragrant. When the oil is hot, add onions, and ginger garlic paste. Select saute mode and stir in green curry paste and ½ can of coconut milk until mixture is bubbly, about a minute or two. Taste and add salt if needed. Cut the tofu into 1 inch/ 2.5 cm pieces (use paper towel to absorb any excess moisture). Stir in coriander and cumin and cook for 30 seconds. Select saute on the inner pot. Stir in chicken, remaining coconut milk, and chicken broth.

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