Ingredients

The following ingredients have 4 Servings
  • 2 tbsp vegetable oil
  • 5 medium shallots (thinly sliced (about 1 1/2 cups))
  • 3 tbsp Thai red curry paste
  • 1 tsp minced Garlic
  • 1 tsp grated fresh ginger
  • 13 ounces unsweetened coconut milk (1 can )
  • 1 medium sweet potato (peeled and cut into 1-inch pieces)
  • 1 small eggplant or large zucchini (halved lengthwise and cut crosswise into 1/2-inch-wide slices)
  • 1 1/2 tbsp soy sauce
  • 1 tbsp packed brown sugar
  • 16 ounces extra firm tofu (cut into 1-inch pieces 1 package )
  • 1 red bell pepper (cut into 1/4-inch strips)
  • 1/2 cup green beans ((1-inch pieces))
  • 1/4 cup chopped fresh basil
  • 2 tbsp lime juice
  • Hot cooked rice ((optional))

Instruction

  • Press Sauté; heat oil in Instant Pot®. Add shallots; cook and stir 2 minutes or until softened. Add curry paste, garlic and ginger; cook and stir 1 minute. Stir in coconut milk, sweet potato, eggplant, soy sauce and brown sugar; mix well.
  • Secure lid and move pressure release valve to Sealing position. Press Manual or Pressure Cook; cook at high pressure 4 minutes.
  • When cooking is complete, press Cancel and use quick release.
  • Add tofu, bell pepper and green beans to pot. Secure lid and move pressure release valve to Sealing position. Press Manual or Pressure Cook; cook at low pressure 1 minute.
  • When cooking is complete, press Cancel and use quick release. Stir in basil and lime juice. Serve over rice, if desired.