Instant Pot Red Coconut Curry Noodles
User Reviews
4.8
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Prep Time
35 mins
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Cook Time
5 mins
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Total Time
40 mins
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Servings
6 servings
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Course
Main Course
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Cuisine
American
Instant Pot Red Coconut Curry Noodles
Description
Instant Pot Red Coconut Curry Noodles combine broken fettuccine noodles with a fragrant curry mixture made from coconut milk, Thai chili sauce, fresh ginger, red curry paste, and garlic. The seasoning ingredients create a mildly spicy, creamy sauce that absorbs into the noodles as they cook under pressure. Layering the noodles in alternating directions ensures they cook evenly and avoid clumping. After a quick pressure release, the noodles are tossed to distribute the sauce and vegetables evenly.
Vegetables such as snow peas, red bell pepper, and carrots add fresh texture and color, balancing the coconut richness. The dish pairs well with fresh cilantro and chopped peanuts to introduce herbal notes and crunch.
The recipe notes that although fettuccine noodles are not traditional for curry dishes, they perform well here; rice noodles could be substituted with adjusted cooking times. Adjusting the amount of red curry paste allows control over spiciness, and there is flexibility to add more or different vegetables depending on preference.
Ingredients
- 4 cups chicken broth or vegetable broth
- 16 ounces fettuccine noodles broken in half
- 1 (13.5 ounce) (13.5 ounce) can coconut milk light or regular
- ¼ cup thai chili sauce sweet (see note
- 1 tablespoon ginger fresh or ginger paste
- 1 tablespoon red curry paste see note
- 3 cloves garlic finely minced
- 1 teaspoon salt I use coarse, kosher salt
- 1 cup snow peas halved or whole
- 1 red bell pepper cored and sliced into strips
- 1 cup carrot small diced or matchstick
- fresh chopped cilantro and chopped peanuts, for serving (optional)
Instructions
- Pour two cups of the broth into the bottom of the electric pressure cooker. Layer the noodles on top of each other in 5-6 layers, alternating directions (see picture in the post for a visual) so they don't clump together while cooking.
- Pour in the remaining two cups broth.
- Whisk together the coconut milk, Thai chili sauce, fresh ginger, red curry paste, garlic and salt. Pour this mixture into the pressure cooker. Do not stir.
- Secure the lid, set the valve to seal, and set the pressure cooker to cook on high pressure for 4-5 minutes. (The exact time will depend on the brand of noodles - take the al dente cooking time, cut it in half and subtract another 1-2 minutes.)
- Quick release the pressure. If liquid spurts through the valve, close the valve and wait 5 minutes before trying again. It's ok if there is remaining liquid in the bottom of the pressure cooker - it will continue to absorb into the noodles for perfect sauciness.
- Give the noodles a good toss with tongs and add the vegetables. Close the pressure cooker and let sit for 5-7 minutes until the vegetables steam in the residual heat. Toss until combined. Add additional salt and pepper to taste, if needed.
- Serve the noodles with chopped peanuts and fresh cilantro, if desired.
Notes
- Layer fettuccine noodles in alternating directions to prevent clumping during cooking.
- Use Thai Kitchen red curry paste for a mild spice; adjust amount to control heat level.
- Sweet Thai chili sauce can be substituted but Mae Ploy brand is recommended for flavor balance.
- Fettuccine noodles work well but rice noodles can be tried with adjusted cooking times.
- Vegetables can be customized or increased for added nutrition and texture, such as zucchini or broccoli.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Serving | |
| Calories | 473kcal | 24% |
| Carbohydrates | 67g | 22% |
| Protein | 14g | 28% |
| Fat | 18g | 28% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 64mg | 21% |
| Sodium | 1108mg | 46% |
| Fiber | 4g | 16% |
| Sugar | 9g | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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