Vegan Massaman Thai Curry (Instant Pot Recipe)
Making a full meal in twenty minutes is not an easy task. Making it healthy too? Even more of a challenge. Unless, of course, you’ve got this mega-delicious Massaman Thai Tofu Curry recipe.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.foodmatters.com.
Cooking tools:
- Pressure cooker
- Chef's knife
- Cutting board
- Paper towel
- Kitchen towel
- Wooden spoon
- Measuring cup
- Measuring spoon
- Ladle
- Mixing bowl
Ingredients
- 1 (14-ounce) block firm tofu, drained
- 1 Tbsp coconut oil
- 1 large yellow onion, cut into 1-inch pieces
- 1⁄2 cup coconut cream
- 1⁄4 cup Massaman curry paste
- 1 cup low-sodium vegetable broth
- 1 (1 1⁄2-pound) kabocha squash, seeded and cut into 1-inch cubes
- 1 cup of coconut milk
- 1 cup loosely packed fresh Thai basil leaves
- Hot steamed rice
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