Instant Pot Red Coconut Curry Noodles
Ingredients
The base
-
4
cups
chicken or vegetable broth
-
16
ounces
fettuccine noodles, broken in half
The sauce
-
1
can
coconut milk (13.5 ounces)
-
ΒΌ
cup
sweet Thai chili sauce
-
1
tablespoon
fresh ginger or ginger paste
-
1
tablespoon
red curry paste
-
3
cloves
garlic, finely minced
-
1
teaspoon
salt
The vegetables
-
1
cup
snow peas, halved or whole
-
1
each
red bell pepper, cored and sliced into strips
-
1
cup
small diced carrots or matchstick carrots
For serving
-
to taste
fresh, chopped cilantro
-
to taste
chopped peanuts
Instructions
- Pour 2 cups of broth into the pressure cooker and layer the noodles in alternating directions.
- Add the remaining broth on top of the noodles.
- Whisk together the coconut milk, Thai chili sauce, ginger, red curry paste, garlic, and salt, then pour this mixture into the pressure cooker without stirring.
- Secure the lid, set the valve to seal, and cook on high pressure for 4-5 minutes.
- Quick release the pressure and if necessary, wait a few minutes before trying again if liquid spurts through the valve.
- Toss the noodles with tongs and add the vegetables.
- Close the pressure cooker and let sit for 5-7 minutes to steam the vegetables.
- Serve with chopped peanuts and fresh cilantro if desired.
Nutrition Facts (estimated)
Servings
6
Calories
473
Total fat
18g
Total carbohydrates
67g
Total protein
14g
Sodium
1108mg
Cholesterol
64mg
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