Instant Pot Thai Red Curry with Vegetables

indianveggiedelight.com

Jennifer Kellogg

subheading: Measuring cup used 1 cup = 250ml:

1 tablespoon oil

3 cloves garlic minced

½ inch ginger minced

1 small yellow onion finely chopped

2 to 3 tablespoons thai red curry paste i used thai kitchen

1 can 14 oz full fat coconut milk (about 400 ml)

¼ cup water (Or vegetable broth)

1 tablespoon dark soy sauce (Or tamari for gluten free)

1 teaspoon brown sugar optional

1 medium zucchini diced

1 medium colored bell peppers thinly sliced

1 medium green bell pepper thinly sliced

½ cup canned baby corn

½ cup extra firm tofu cubed

3 to 4 kaffir lime leaves (Or zest of ½ lime)

1 tablespoon lime juice

½ cup thai basil

salt adjust to taste

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