Pressure Cooker Thai Vegetable Curry

Image of Marrekus and Krysten Wilkes
Rated 5.0 based on 10 customer reviews
Pressure Cooker Thai Vegetable Curry
Pressure Cooker Thai Vegetable Curry


For best results, we recommend using:


Mealthy Tip

To trim kale leaves from the rib, lay a leaf upside down on a cutting board.Then use a paring knife to cut a V shape along both sides of the rib, cutting it free from the leaf.

Nutrition Facts

Per Serving: 217 calories; 16g fat; 18.2g carbohydrates; 4g protein; 5mg cholesterol; 218mg sodium.

Full nutrition

Nutrition Facts

Serving Per Container 8

Amount Per Serving
Calories 217 Calories from Fat142
% Daily Value*
Total Fat 16g 24%
Saturated Fat10g 52%
Trans Fat0.0g
Polyunsaturated Fat0.8g
Monounsaturated Fat3.4g
Cholesterol 5mg 2%
Sodium 218mg 9%
Total Carbohydrate 18.2g 6%
Dietary Fiber3g 14%
Protein 4g
Vitamin A225% Vitamin C143%
Calcium6% Iron16%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories: 2,000 2,500
Total Fat Less than 65g 80g
Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300 mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4


5.0out of 5 Stars

(10 Reviews)

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What others are saying

Image of George Delamea

George Delamea says:

Right up my alley! Vegetables in a coconut curry sauce is my personal comfort food. First time making such a dish in the pressure cooker. I'm not complaining about how little there was to cleanup afterwards, for sure. Obviously the curry you use will have a huge influence on the final dish, so find one you trust. Find Mae Ploy if you can. The big chain grocery may not carry it, but if you have a family owned Asian grocery near you, they almost certainly will. Not too spicy with bright, bold flavor.

Image of Jessica Scott

Jessica Scott says:

I was so impressed by how this Thai curry turned out! It was so delicious! I served it over plain brown rice, it was very good. Even better the next day. Such an easy recipe, and incredibly quick and easy to make in a pressure cooker! When I saw the fast cooking times, I was in shock. Love it!

Image of Laura Griffin

Laura Griffin says:

This dish was so aromatic, it literally made my entire house smell so good! My sister and I devoured all of this curry over a hot bed of rice. So delicious. Perfect amount of flavor and spice.

Image of Alex Cabral

Alex Cabral says:

I added more veggies to this red Thai curry, like mushrooms, snap peas, and water chestnuts. It was really good! The coconut milk gave it that distinct taste, as did the curry paste. Delicious, I'd love to make it again soon.

Image of E Tinkl

E Tinkl says:

Delicious and fast! This is the first recipe I’m making with my brand new Mealthy pot. I did use shredded carrots - so much easier than chopping- and estimated for 3 large carrots. Loved the sauté function! Clean up will be a breeze with only one pot. I used grocery store curry paste. I will do as suggested in one of the other comments and get another kind in an Asian store.

Image of Rebekah C

Rebekah C says:

Very good! I used red curry paste from Thai kitchen because it was at the grocery store. I didn't have any fresh ginger so I used ginger powder, of which one tablespoon was too strong for this dish.

Image of Liberty Johnson

Liberty Johnson says:

After I moved 90 miles from my favorite Curry house 3 yrs ago- I haven’t been able to find a place that comes close! The only thing that was missing from this recipe was a potato- and that was a quick fix! (I did add a bit more curry paste than called for to cut the sweetness down) While it isn’t an exact match- it’s close enough to satisfy my coconut curry cravings! I’ll eventually explore adding chicken to it- but it’s tasty even without it.

Image of Shirley Kerns Welcome

Shirley Kerns Welcome says:

This is absolutely delicious! The only changes we made, was to use spinach instead of kale. Since spinach cooks so much quicker than kale, I added it to the curry just a few minutes before serving. We served it over white rice. I will make this again and again.

Image of Janet O'Neill

Janet O'Neill says:

I’m new to my MultiPot so trying new things! I added broccoli and cauliflower that was in the refrigerator. As per recipe, I sautéed the onions, then the garlic and ginger, then added the other vegetables. Mixed in the coconut milk and curry paste. Set the timer to 1 minute pressure. Ding done! It was really tasty. A couple of changes I’ll make next time - spice it up by adding some cayenne - have crunchier veggies by skipping the sauté before the pressure - a thicker sauce by cutting the water by half. This is so much fun! I’m falling in love.

Image of Laura Zech

Laura Zech says:

So good, and the leftovers were equally good. First time making curry and this has definitely made my rotation. Also can be done stovetop with frozen veggies to make it even easier!