Thai Curry Tofu in the Instant Pot | Episode 029
For more great Instant Pot recipes, please visit InstantPotEasy.com
When we think about Thai food, spicy, sweet, tart and aromatic flavors come to mind. Whenever we crave our favorite Thai curries, we tend to pick up the phone …
Hi, Poonam ? It's slow cooker ? Which cooker you use and where we buy
u dope 😎🔥
yummm👍👏
Can you make a video for white rice? I tried following the one you put up for brown rice (with my white rice) and it didn't turn out so good.
The linked recipe has soy sauce and tamarind paste, but I don’t think you used them in the video. What do you recommend?
This looks delicious and so tasty. I will try this next week
Thanks Poonam, I am making this tonight. I will let you know how it goes 🙂
It was very tasty! We found it to be thin, how did you get your curry to thicken?
Thanks for the easy recipe something I also enjoy. Not sure why I do not like baby corn since I like full size corn. This on my menu for tonight's dinner. Love your channel with all the vegetarian recipes.
Poonam, thank you for this video. Looks easy enough! love the ending when I heard" Mommy" hahahha.
I made this but it had a sour taste and wondered if it was because my coconut milk had solidified ?
Made this tonight for Thanksgiving dinner. Enjoyed it a lot. I doubled the recipe in my 6qt IP and it was to much. Used the items listed in the recipe with the exception of adding 21-25 count shrimp. Too much to put in and still have headroom. Had to pour into a stockpot and finish cooking the tofu and the added 2lbs of cleaned shrimp.
Put in the full amount of Red Thai Curry paste, doubled the minimum amount of low sodium soy sauce and used only enough tamarind for half of the recipe.
Received several positive remarks from family members. Had to navigate different health conditions, taste preferences and ages. I'd make the recipe again but won't double the amount.
Have used this brand of red Thai curry paste before but was not as happy with the results this time. Maybe I'm more used too the yellow dry curry spice.
There is a lot of prep work to get the vegetables ready to cook. But, it really does cook in just TWO minutes. It took a long time to cool and depressurize due to the pot being over filled.
The recipe is well crafted, easy to do and tastes very good. Will make this again and am looking forward to try other of Poonam's creations.
Thanks for putting out the effort for this healthy and tasty dish.
You picked a great channel name !
Sound is great. Am listening/watching on an IPad. The extra volume is perfect since I have to turn the volume All The Way up to hear/understand. Thanks so much for being sensitive to the hearing challenged in your audience.
Poonam,
What about adding some shrimp? Does size of shrimp matter? Maybe at least a pound. When would you add it and how much time to cook. Would like to take this to our families "unconventional" Thanksgiving. No turkey this year, just seafood and vegetables.
If I make this with chicken instead of tofu is it still cooked for 2 minutes or longer??
Great recipe. Tip, you don't need to talk loudly when there is a camera mic a few feet away. 🙂 Normal speaking voice is enough.
Ohh i hav everything at home.. so making this tonight! Thnx!! Can u pls also try making tomyum soup in ip? Thnx!
Fabulous.we are making it tonight!!!!