Instant Pot Thai Curry

An easy Thai-style watermelon rind curry recipe made in Instant Pot with readily available ingredients! Also, learn how to cook rice along with the curry using the pot-in-pot method in Instant Pot.

Recipe Snapshot

SERVINGS

6

39 mins

Thai

Entree

Time

cuisine

course

Carrot

– sesame oil – onion chopped into wedges/petals – watermelon rind peeled and cut  – potato peeled and cut – carrot – tap to see more...

Ingredients

1

– In a blender or mixer jar, add the lemongrass, basil leaves, curry powder, turmeric powder, and red chili powder. Grind it into a smooth paste by adding water.

2

– Set the Instant Pot. – Add the chopped onions and saute. – Then add the chopped watermelon rind. Add the salt and ground curry paste.  – Mix well.

3

– In a bowl that fits inside the Instant Pot, add the rinsed rice. – Place the rice bowl on the trivet. And close the Instant Pot.

4

– Once the cooking is complete, carefully open the Instant Pot lid. – Set the Instant Pot in saute mode. Add 1 cup of coconut milk, soy sauce, and brown sugar. Mix well.

5

– Add the remaining basil leaves and let the curry simmer.  – Turn off the Instant Pot and serve the curry with rice.

Hello all, I am Srividhya, the person behind Vidhya's Vegetarian Kitchen. My blog is all about vegetarian and vegan food with unique and exciting recipes from all over the world.

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