Vegan Green Curry

A delicious green curry in an Instant! The tofu can be fried until golden and crisp, as directed in the recipe, or added, drained of liquid, straight from the package when you add in the green veg. For this recipe, we love crisping the tofu first, as it improves the flavor and texture. Our veggies Pressure Cook for 1 minute, leaving them just al dente. Adjust the pressure-time to 2 minutes if you prefer your veg softer.
 
Tofu can be replaced with chicken (cut into strips, flash-fried until lightly golden, then added in with green veg) or more vegetables.
 

Ingredients
For the crispy tofu:
350g extra firm tofu
1 tbsp corn flour
a generous glug of canola/sunflower/coconut oil (do not use olive oil)
 
For the green curry:
1 sachet green curry paste
½ tin coconut cream, shaken (use the rest of the tin for the coconut rice)
2-3 cups water or vegetable stock
1 onion, thinly sliced
1 packet baby corn, cut into bite-sized pieces (100g)
1 packet sugar snap peas cut into bite-sized pieces (80g)
1-2 tsp fish sauce or salt (added to taste)
½ tsp sugar
1 tbsp lime juice (cut your lime in half and save the other half to slice for garnish)
 
Optional:
coriander for serving
sliced chilies for serving
 
Method:
Chef’s tip: if you have a nonstick inner pot in your instant pot, fry the tofu in there, then proceed as directed with the curry paste.
 
Remove your tofu from the packet and drain off the excess liquid. On a plate, sandwich the tofu between a few layers of paper towel. Next place a heavy object on the tofu (like a pot, or paperweight), and let it sit for 5 minutes so that the heavy object can press out any excess moisture inside the tofu. This will help us get a crisp crust.
 
While the tofu presses, prepare the veg as directed in the ingredients list.
 
Place a non-stick frying pan on a medium-high heat and add enough oil to the pan to coat it in an even 1mm layer. While the pan heats cut the pressed tofu into bite-sized cubes. Add the cubes to a bowl, sprinkle over the corn flour, add and pinch of salt and pepper, and toss the tofu to evenly coat it in the dry mixture.
 
Add the tofu to the non-stick pan, and fry until golden on both sides (about 2-3 minutes). Remove from the pan once brown.
 
While the tofu crisps set the Instant Pot to “More” on the Sauté setting (by pushing the button again). Add the curry paste, and fry until it starts to stick to the inner pot (after about 1 min). Stir in the shaken coconut cream, water/veg stock, veggies and crispy tofu. Cancel the Sauté mode, secure the lid, and set it to Pressure Cook on High Pressure for 1 minute. Once the minute is up, do a Quick Release to release the pressure.
 
When the pin drops, open lid and add the sugar and lime juice, then stir in the fish sauce (or salt) to taste.
 
Spoon the curry over coconut rice (click here for recipe), and garnish with coriander and lime wedges and serve.

For more by Jess, click here.