Ingredients
Equipment
Method
- Set the Instant Pot to saute mode and add the coconut milk, red curry paste, ginger, and garlic. Stir until fragrant, about 2 minutes.
- Add the vegetable broth, soy sauce, brown sugar, mushrooms, carrots, and bell pepper.
- Seal the lid and pressure cook on high for 4 minutes. Allow a natural release for 5 minutes, then quick release the remaining pressure.
- Open the lid and add the tofu, snap peas, lime juice, and basil. Let it sit for 5 minutes until the snap peas are tender-crisp.
- Taste and adjust the seasoning with salt if needed.
Nutrition
Notes
Net carbs: 14g per serving (18g total carbs minus 4g fiber).
Substitutions: Use tamari in place of soy sauce to make it gluten-free. Check that your red curry paste is vegetarian, as some brands contain shrimp or fish.
Storage: Keep in an airtight container in the fridge for up to 3 days.
Reheating: Warm gently on the stovetop; add a squeeze of lime to brighten before serving.
