Vegan Instant Pot Thai Red Curry


1 tablespoon olive oil

1 medium onion, diced

4 garlic cloves, finely chopped

1 tablespoon fresh ginger, finely chopped or grated

3 tablespoons Thai red paste

1 large carrot, diced

2 red pointed peppers, sliced

1 tablespoon dark soy sauce

1 kaffir lime leaf 1 x 400 ml (13.5 fl oz) can full fat coconut milk Juice of

1 small lime

5-6 Thai basil leaves, roughly shredded

150 g (5.5 oz) marinated tofu, to serve Fresh coriander, to serve

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