Thai Peanut Curry

This easy Instant Pot Thai peanut curry is the perfect make-ahead meal for times when you need a nutritious lunch to take with you.

Organic Firm Tofu | Onion Bell Pepper | Ginger Garlic | Red Curry Paste Basil or Green Onion SAUCE Coconut Milk | Soy Sauce Creamy Peanut Butter Coconut Sugar | Sriracha Lemon or Lime Juice Crushed Red Pepper Flakes Basmati Rice


Whisk coconut milk, peanut butter, soy sauce, sriracha, sugar and water together until smooth. Saute chopped onions, bell pepper, ginger and garlic.


Add in red curry paste, the coconut and peanut sauce mixture and mix everything together. Add in the tofu cubes. In a stainless container (PIP) add washed rice.


Add water and salt to taste. Carefully place the rice on a trivet and pressure cook on high for 5 minutes. Let the pressure naturally release for 5 mins and then do a quick release.


Add some chopped Thai basil or green onions and lemon or lime juice and gently mix it.  Serve with rice and garnish it with chopped roasted peanuts.


grab the recipe