Recipe
Instant Pot Thai Basil Vegetable Curry Recipe
Published: April 1, 2024
Discover a delicious and easy Instant Pot Thai basil vegetable curry recipe that's perfect for a quick and flavorful meal. This recipe is a must-try for anyone looking for a tasty and healthy recipe.
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!
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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.
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.
Read more: Instant Pot Thai Green Curry 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.
Common Questions About This Instant Pot 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:
- Set the Instant Pot to sauté mode and heat the oil.
- Add the onion and garlic, sauté until fragrant.
- Add the bell pepper, zucchini, and broccoli, cook for a few minutes.
- Stir in the coconut milk, soy sauce, red curry paste, and brown sugar.
- Close the Instant Pot lid and set to manual high pressure for 5 minutes.
- Once done, quick release the pressure and open the lid.
- Stir in the fresh basil leaves and season with salt and pepper.
- 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.
