Totally Not Authentic But Super Delicious Instant Pot Red Coconut Curry Noodles
These Instant Pot red coconut curry noodles are incredible and easy! Everything, including the noodles, cooks in the Instant Pot.
Can I politely request no lectures (or hate mail) about how I messed up the authenticity of delicious red coconut curry noodles with this Instant Pot version?
I’m not trying to sound uncaring, but the truth is, I’m already aware of this fact. And I’m totally ok with it, because these totally not authentic red coconut curry noodles are so, so, so good.
And SO easy, thanks to the electric pressure cooker cooking everything (even the noodles!) in just a few minutes.
You’re either in the camp of getting a delicious coconut curry fix with a few shortcuts, or you’re not. And I totally am.
Coconut Curry for life
My love for coconut curry dishes runs deep. Can we take a quick moment to highlight the crazy amount of coconut curry recipes on my site? All of them favorites.
- Red Coconut Curry Noodles
- Coconut Chicken Curry
- Basil Chicken in Coconut Curry Sauce
- Shrimp Stir Fry with Snow Peas and Coconut Curry Sauce
- Coconut Shrimp Curry
- Thai Mango Chicken Red Curry
- Pressure Cooker Chicken Coconut Curry
- Butternut Squash and Coconut Curry Soup
- Coconut Curry Soup
- Slow Cooker Coconut Curry Pork
So why would I need another coconut curry recipe? Well, first of all, not all of these are red coconut curry recipes and second of all, none of them are Instant Pot/Pressure Cooker red coconut curry recipes.
I love the simpleness of this recipe, how ridiculously fast it is, and how it fits perfectly into so many different diets (meatless, dairy-free, etc).
I took the basics from this favorite red coconut curry noodles recipe and adapted it to the Instant Pot.
What kind of noodles
I didn’t have rice noodles, nor does my local grocery store carry them, so I opted for good old-fashioned fettuccine noodles. They hold up really well in the pressure cooker and are perfect in this recipe.
Feel free to experiment with other types of noodles.
Just like we learned from this Instant Pot spaghetti recipe, it’s important to break the noodles in half and crisscross them on top of each other in alternating layers, without stirring, in order for them to cook without clumping.
I pour half of the broth in the bottom of the pressure cooker, followed by the crisscrossed noodles, and then add the remaining broth.
Coconut Curry Sauce
The red coconut curry sauce is simple:
- coconut milk
- ginger (I use fresh ginger grated on a microplane, no need to peel OR ginger paste)
- garlic
- red curry paste (I usually have Thai Kitchen brand on hand – you can add more or less depending on the heat level you are after)
- sweet Thai chili sauce (I use Mae Ploy brand)
- salt
Pour the sauce on top of the noodles. Again, do not stir!
Secure the lid, set the valve to seal, hit the “pressure cook” or “manual” button, depending on the make and model of pressure cooker you have, and let it go to work.
I recognize the irony of posting a recipe titled “Instant Pot” when this is actually a Mealthy pressure cooker in the photos. I’m just going with the trend that “Instant Pot” has become synonymous with all electric pressure cookers (kind of like “Kleenex” and “bandaids”).
Anyone else following that logic? Also sidenote: I really, really like the Mealthy pressure cooker. I have real, live Instant Pots, too (6- and 8-quart), and I think I like the Mealthy one best of all. Totally not sponsored, just my two cents.
Once the cooking time has finished, quick release the pressure (if liquid spurts through the valve, close it and try again in a few minutes).
The noodles will seem a bit liquidy. That’s good! It’s what you want. That liquid will continue to absorb as the noodles sit (and veggies cook), and it is what creates the delectable red coconut curry sauce.
Throw in all the vegetables you want to use and put the lid back on. Let the noodles and veggies sit for another 5-10 minutes until the vegetables soften just a bit.
I like a bit of crunch to them still. No mush.
Vegetable Options
I like to use snow peas, red peppers and carrots in this Instant Pot red coconut curry recipe, but you could change up the veggies a million and one ways.
I’m thinking: zucchini, broccoli, cauliflower, shelled peas, asparagus, spinach…
Also, don’t be afraid to increase the vegetables as you deem necessary! This batch of noodles could easily accommodate double the veggies. Yum.
The longer the noodles and vegetables sit, the more the sauce absorbs, so this is definitely one of those dishes best served right away.
I mean, I still devoured the leftovers like nobody’s business, but the noodles are definitely not as saucy the next day.
If you are a lover of all things coconut curry – especially red coconut curry – I really hope you love this Instant Pot version.
It’s a fabulous, quick weeknight meal (or lunch!) that totally fulfills the curry noodle craving…even if it isn’t straight up 100% authentic.
Without a doubt, these Instant Pot red coconut curry noodles fall into the category of meals I could eat every day for the rest of forever.
So flavorful, so interesting, so easy, so amazing.
One Year Ago: Quick and Easy Egg Roll Skillet Meal
Two Years Ago: One-Bowl Fudgy Brownie Cookies
Three Years Ago: Double Chocolate Mousse Torte
Four Years Ago: Truffle Brownies {With M&M’s…or Not}
Five Years Ago: Beef and Sweet Potato Stew with Corn and Green Chiles {Slow Cooker}
Six Years Ago: Butternut Squash and Coconut Curry Soup with Shrimp and Rice Noodles
Seven Years Ago: Black Bean and Sweet Potato Burritos
Eight Years Ago: Broccoli Beef
Instant Pot Red Coconut Curry Noodles
Ingredients
- 4 cups chicken or vegetable broth
- 16 ounces fettuccine noodles, broken in half
- 1 (13.5 ounce) can coconut milk, light or regular
- ¼ cup sweet Thai chili sauce (see note)
- 1 tablespoon fresh ginger 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 small diced carrots or matchstick carrots
- 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
Recommended Products
Recipe Source: from Mel’s Kitchen Cafe
128 Comments on “Totally Not Authentic But Super Delicious Instant Pot Red Coconut Curry Noodles”
I’ve had this recipe printed for months and haven’t had the occasion to make it. Happily I finally made it a week ago and now I’ve already made it twice. My kids asked for it for lunch again. Followed the recipe precisely once, then successfully made a half batch the next time (more appropriate for our needs). 5 stars! I’ll be making it on repeat, I can already tell. My 10 year old said it’s the perfect amount of curry–you know it’s there but it doesn’t overwhelm. Quite the connoisseur, that one. 😉
No offense to this recipe but this is a warning to those who didn’t realize like I wish I had, replacing the fettuccine with rice noodles is a big mistake in the instant pot (I realize the cook time is significantly shorter, but even one minute was too much cook time). They turned to mush. I may make it again using fettuccine but I do think it needs a lot more flavor punch. I would double the seasonings/curry paste.
I just finished off the leftovers tonight – Just as delicious the second day!
Thanks for this wonderful, meatless meal!
Absolutely DELICIOUS
My Barilla fettuccine noodles were definitely not done at 4 minutes, so I turned on the saute function. I think 5 or possibly 6 minutes for that particular brand. Thanks for the great recipe, Mel!!
There was quite a bit of liquid left after letting the veggies steam. I feel like I either did something wrong or don’t understand how saucy it is supposed to be when all is said and done. Any insights? I would love to have more absorption as I know it will make the noodles more flavorful!
Hey Alison – it is pretty saucy after it cooks, but after being tossed and as it sits, it should absorb some of that liquid? If you want to make it again, you can try cutting the broth down to 3 cups.
I don’t have an instant pot so I adjusted this a bit. I cooked my veggies in a skillet while I boiled the pasta in the broth. I added the sauce ingredients to the veggies and then added my noodles with a ladle full of the broth (same broth that cooked the pasta). My kids really enjoyed this. I like to add tofu. I used 1/2 tsp ground ginger powder when I didn’t have fresh ginger on hand.
Tried this recipe for the first time, but wanted rice noodles. I kept all quantities the same, but substituted pad thai noodles for the fettuccine, and set the instant pot to 2 minutes. The only thing I would have changed would be to only do 8 oz of rice noodles, to maintain a little sauciness. The recipe itself is perfection!
This was fantastic! I’m pretty new to using the Instant Pot. Could I double this recipe or would I need to adjust the timing?
The time should stay the same for a double batch.
This dish was so delicious I can’t wait for lunch tomorrow to eat the leftovers! Next time I think I’ll throw in some chicken to add some protein or serve it on the side but it was so good!
Yeah it seems like you have another recipe for red coconut curry noodles that got copied to this one… Because this recipe doesn’t use the instant pot, there is no mention of snow peas or sugar snap peas, it’s the wrong noodles, etc. I totally love the original recipe and want it back!
Did you recently change this recipe? I’ve made this a zillion times but it has never had chicken in it and the order of operations was completely different. Plus I’ve always used different noodles… I’m so confused…
I’m glad you commented, Nicole – all the recipes on my site are getting updated to a new format and it looks like the wrong coconut curry recipe got inserted here. I’ll change it out for the right one. Sorry about that!
I tried this recipe tonight and it was delicious- the only problem was our vegetables didn’t get tender. I wasn’t able to do the second pressure cook cycle it wouldn’t get up to pressure. It kept giving me a burn notice. I stirred the noodles and sauce in between – is there a way to better avoid this? It was a win for my husband that likes more crisp veggies- not so much for me. lol but so yummy!
Hi Lauren, for more tender noodles, you can try the steam function on your pressure cooker (if it has one), cut the vegetables smaller, or precook them in a bit of water in the microwave first before adding. 🙂
Hey aunt Mel! This is Kennedy, I made this on Sunday for the fam, and everybody loved it! It was so good!
Hey Kennedy!! So fun to see your comment! Way to go on making this for dinner. You are a rock star – I’m so proud of you!
Made this on the stovetop one-pot-pasta style – boiled everything other than the veg for half the pasta cook time stirring often, then added the veg for the last few minutes. Very tasty, and a good “use all the veg odds and ends” recipe.
Any idea of the calories per serving?
I don’t have that info calculated yet, but I will soon when I update my website.
I know this goes against all things authentically Thai, but does anyone know of a suitable substitute for coconut milk? I love Asian style noodles, but strongly dislike coconut milk.
I’ve made this recipe many times, tried many different brands of noodles and no matter the brand or how much I layer and separate the noodles, it always stuck and clumped together. I finally tried linguini and it was a win! I would give it 5 stars, even more, when the noodles work out but I don’t know why I can’t get fettuccini to work. So if you have the same problem, try linguini. We love this as a meatless meal but I want to try it with shrimp….
My whole family ate this tonight, no complaints. Everyone from my husband to the two year old. That is a roaring success. The only changes I made were that I added chicken (one breast chopped into small pieces that I sautéed for a few minutes, next time I’ll add more chicken). Also frozen broccoli & cauliflower blend at the end because that’s what I had (defrosted and chopped). Oh and a spoonful of peanut butter at the end because it was suggested and sounded great. Don’t forget the chopped peanuts, cilantro and lime. I like fettuccine because it’s a sturdy noodle and doesn’t break apart like rice noodles. Much better for leftovers. If you have any. This will be a weeknight staple now that I have an IP. Thanks Mel!
This was so good! I had the wrong kind of chili sauce but wanted to use what I could, so I did just a 1/2 tablespoon of that since it was spicy, and it turned out great! My kids all liked it (which is nothing short of a miracle) and even my 1 year old ate the leftovers for lunch today!
My entire family LOVES this meal. You know its a keeper when your 5 year old requests it 🙂 I usually purchase a rotisserie chicken and throw in with the veggies at the end to bulk it up a little, but that is the only change I make. The recipe is perfect and not spicy for little ones, plus its a quick toss together on a crazy weeknight type of meal.
Fantastic! Everyone loved it. Thank you for this delicious recipe, so easy, so yummy, and so healthy. Thank you Mel!
Please elaborate on what exactly is healthy about white flour pasta and salty additions with not even a full serving of vegetables or ANY protein per serving??
This was a great recipe to play with! I added a scoop of peanut butter at the end with the veggies to take it to the next level (and because I’m pregnant, so why not?)! Followed ingredients as written otherwise. Served with lime wedges. It was not too spicy at all. I would probably add more curry paste next time.
I would say to use regular coconut milk unless you are being super strict on fat and calories. The LITE just isn’t the same! Also, don’t go overboard by buying coconut cream or the cartoned coconut milk next to the almond and soy milk at the grocery story. The cartoned one is watered down.
I am going to try this soon. I just made coconut yellow curry yesterday, and it will last us a few days.
Just to let you know my favorite products. I don’t know how easy they will be to find in Idaho,. However, there are excellent Asian markets in the Portland area the next time you come to visit the in-laws. My favorite is called the H-Mart. Located in Tigard Just off Pacific Highway. Their prices are low compared to most ethnic markets. You could fill your trunk with interesting things. I usually limit myself to one or two bagts since I only live 40 minutes away. (Or I send my friends who work up there to get my necessities.)
My favorite chili sauce is not has hot as the rest of the chili sauces I have tried. I think it was more designed for dipping than for recipes. I use it for dipping,, on plain rice, and in my recipes. Lee Brand Sweet Chili Sauce for Spring Roll. Tons of flavor with much less heat and slightly sweeter than other brands Kids seem to like it more than the hotter brands. It has a picture of spring rolls on the label instead of a chicken in a similar bottle.
My favorite ground fresh chili paste is Sambal Oelek. They sell it in an 8 ounce jar at my Winco and they sell bigger sizes at the H-Mart and at the restaurant supply house formerly called Cash N Carry., I put two tablespoons in my double batch of Bulgoogi marinate. Before being told by my Koren friend that Korean beef is supposed to be spicy, my recipe was almost identical to your Korean Beef for Tacos recipe. My son-in-law puts a full tablespoon of Sambal Oelek directly on his Bulgoogi. The hint of it in the cooked meat is enough for me. He also loves Siracha. The only brand I’ve bought is Huy Fong foods with a golden label and green lid. I think I saw another brand on Amazon. I discovered it when watching a lot of Native Asian recipe videos that called for it specifically instead of just “red chili paste”
My favorite curry, previously, was S&W curry bricks. I went from liking the mild mixed with the medium’hot to just liking medium/hot, expecially if I added coconut milk.
However, after loving it for years, I felt like it was leaving a strange thin film in my mouse, I think it might be the flour in the brick squares that help thicken up your sauce at the very end. Now I recommend Mae Ploy Yellow Curry Paste. It comes in a yellow tub, and inside the tub is a sealed plastic bag with the paste. My daughter likes things hotter than me, so sometimes I pull out portions for me, and then add more paste to hers,. I am thinking of getting her some red paste. I think I made five large meals with at least 6-8 portions out of the 14 ounce tub. The H-Mart has excellent prices and it is half the price there as Amazon. It is shelf safe for two years and then once I opened the package I kept it in the refrigerator.
My married daughter loves Trader Joe’s yellow curry. I don’t go to Trader Joe’s because I’m too frugal.
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Can you make this with chicken in the instant pot? Should I put it under the pasta or on top??
I think you could – the chicken would need to be in small pieces. I’d probably put it under the pasta.
Can you make this not in a pressure cooker? Hoping so! It sounds delicious!!!
You could try simmering on the stove!
I’ve made this twice and it’s so good! I did decide that the veggies need a little pre-steam in the microwave. Delicious!
My family loooved this recipe!
Thanks, Jamie!
The flavor was DELICIOUS. I was a little worried it would be too spicy since I’m a serious wimp, but aside from a slight burning/tingling, it really wasn’t bad! However, I prefer a higher ratio of stuff in my pasta, so next time I’ll experiment with less noodles and adding chicken (and probably more veggies).
Mel, I love you and your recipes so much, but could we please for the love, not have ads within the recipe itself. It’s so hard to see or read anything anymore because there’s 20 different ads and videos popping up and playing all over the place ;(
Hey Jen, sorry for the frustration. I haven’t increased ad placement or ads within my site for years (in fact, I’ve actually dialed them down a bit) so if you are getting a lot of pop ups and intrusive ads, I’ll look into that because it shouldn’t be happening.
This was a win at our house! Tasty and quick! I used snow peas, carrots and mushrooms for the veggies.
Thanks, Kelsey!!
I loved this dish! It made a ton and my entire family loved it. When I ate it for leftovers there wasn’t any noodles left so I cooked up some rice and it was delicious if not better. But I want to cook the rice in place of the noodles next time I make it. Would I need change the liquid amounts if I do this?
I usually use about 1 1/4 cups liquid for every cup of rice in the instant pot but if you want it saucier, I’d increase it a little.
I really enjoyed this. Made it with some additions after reading through some of the comments: shrimp, zucchini, and broccoli along with the peppers, carrots, and peas. Since there were so many veggies, I pressure cooked them and the shrimp for 1 minute, and it turned out really well – not overcooked at all. Will be adding this one to my collection. Thanks!
Thanks for the details on how you varied this, Angela! Sounds delicious!
Sooooo good! My entire family inhaled this INCLUDING the suddenly picky four year old who is surviving on pb&j. And so easy! I had a brain blank at the store this week and thought I had tons of sweet chili sauce. Not a drop in the house so I subbed oyster sauce. Totally worked. Can’t wait to try it the with chili sauce. We doubled the veggies and it was perfect.
Thanks for the review, Stacey!!
This was a HUGE hit at my house tonight! Everyone (including the three kids) loved it and two of them even asked for seconds! It was so fast and easy too! I added some pre-cooked chicken and frozen shelled edamame to the rest of the add-ins at the end. I am excited for leftovers tomorrow.
I am LOVING how all of you guys have added and varied this recipe a bit. Recipes like that are the best! Thank you!
Looks delicious! I would be interested to hear what you like better about the Mealthy cooker. I find the IP lid, ring, and little metal thing a nuisance to clean. But other than that, no complaints.
Oh, except for my burn issues with beef stew…
On another note, does anyone use settings besides pressure cook? Stew, rice, yogurt, chili, beans, soup…. I don’t understand the difference, and recipes I see always just do high pressure. When is low or med pressure ever used? Just thinking out loud here.
I’m with you – the only cooking function I ever use is manual/pressure cook AND I always cook on high. I’ve never used rice, soup, etc. I think mostly because my Instant Pot is many years old, the newer Mealthy pot seems to cook more evenly, it’s a bit more intuitive to use and the pressure seals a bit faster than my IP. It may not be that the Mealthy is better – it’s just that my IP is old? Not sure. Either way, I think the two pots are pretty comparable. I think the Mealthy company is trying harder to stay competitive in the market (whereas Instant Pot just assumes it’s going to be the leader – and it probably will) and so Mealthy is doing more to make their pots more functional (i.e. coming out with a newer model that self seals so you don’t have to worry about the valve being in the proper position)
Thanks Mel I loved this one. I altered the recipe by making it in a skillet and using Peppers, Onion, Garlic, Mushrooms, and Broccoli for vegetables and added Italian Sausage to make it even less authentic haha. it was delicious. Definitely making it again. I cooked all the vegetables and sausage in oil ahead of time, set them aside, then cooked the noodles in with the sauce, once that was done I combined everything and voila! Next time i’ll have to cook the noodles covered as I think I lost a bit too much moisture.
Your variations sound DELICIOUS!
We made this a couple of days ago and it was wonderful! My daughter even had some leftovers for breakfast because she liked it so much! It was very easy to make also and very quick.
Chelley
Thanks so much, Chelley!
Absolutely delicious. The veggies didn’t quite steam the first time so I turned back on the pot until I could hear it boil and then turned it off and waited five minutes. Loved every bite!
Thanks, Julie!
Thank you for another great recipe! I couldn’t find red curry paste in stock at my store, so I used curry powder, 1/4 tsp lemongrass paste, 1 tsp maple syrup and a few red pepper flakes instead. At the very end I stirred in 1/4 to 1/3 cup creamy peanut butter! (because my husband will turn his nose up without a protein source, so I’ll fool him with the peanut butter!) I tried it before adding the peanut butter and it was also very good, but I love pb, so the addition took it over the top!
Way to improvise! Love those changes (especially the PB!)
This looks delicious! I try to cook meatless meals a few times a week and this will be a great addition. We’re trying to stick with whole wheat pasta and I’m wondering if you think it would work with this recipe? Thanks!
Yes, I think it would! Just follow the rule of thumb for pasta in the IP and take the cooking time on the package, cut it in half and subtract another minute or two.
Yummmmm!!! Followed the recipe and added zucchini and shrimp. My girls loved it too! We all licked the bowls clean.
Thanks, Shelly!
Well I made it last evening and my whole family went on and on about how much they loved it!! Hubby likes and comments on yummy food but isn’t super expressive about it but he definitely was expressive on this one! And my 18 month old gobbled it up and begged for more! She really enjoyed the veggies! The twelve year old asked for thirds! All in all it was another hit! Now for the changes… I have only had my IP since Christmas so I’m still in the learning process… I wanted to try it with rice noodles but wasn’t sure how long to cook it… ended up getting a burn warning before it was all said and done but it didn’t spoil it! For veggies I did carrots, peppers, snow peas and zucchini and squash, about 5 cups total. Also added a little under 1 1/2 lbs shrimp and maybe 2 cups chopped rotisserie chicken. I specially ordered red curry paste for this and upped the amount since we like our food with a bit of zip. Anyway it’s a winner once again!!
Love the detailed review. Thank you so much! Glad it was a hit for you and your family!
Loved this. Very versatile. I doubled the vegetables and it turned out great!
Thanks, Jeanette!
I made this last night and we all really liked it. I couldn’t find red curry paste, so I used about 1 tsp. curry powder and it worked great. I used sugar snap peas and matchstick carrots for my vegetables and they were perfect after sitting in the IP for about 7 minutes with the lid on after I did the quick release. My kids aren’t usually big fans of Indian or Thai food and they all slurped this up!
Glad the curry powder sub worked out well, Emily!
This was absolutely incredible! Every single thing you want in a weeknight (or any night really) meal. We didn’t get home from my son’s basketball game until 7:30 and everyone was RAVENOUS. This dish came together super quickly, and my husband and boys LOVED it, They asked if I can make it at least once a week. Thank you so much for a truly exceptional new quick dinner favorite. And I hope you and your family have a wonderful Valentine’s Day! ❤️
So happy this saved dinner on such a busy weeknight, Tiffany!
Just finished my second bowl. This was everything I hoped it would be. I used rice noodles, frozen stir fry vegetables, frozen edamame, and frozen shrimp. I microwaved the vegetables and thawed the shrimp ahead of time. After the noodles finished cooking, I combined everything in the IP and let it sit on Warm for 10 minutes. So good! Now onto the Sugar Cookie Bars baking in the oven.
Love, love the variations, Trina! I’m definitely going to try this with shrimp!
Another dinner success in our family thanks to you! Now I am off to try some of your other coconut curry recipes.
Thanks, Adrienne!
What changes, if any, would I need to make for cooking time if I doubled the recipe? I have an 8 qt instant pot. Thanks!
You shouldn’t need to adjust cooking time (it’ll take longer for the 8 quart to come to pressure which offsets any extra cooking time a double batch may need). I’d just double the ingredients straight across.
Thank you!
I am trying these! About how long to cook using rice noodles?
Also, what is on your Valentines day menu? And do you do anything special for your kids?
I haven’t tried with rice noodles but usually if you take the cooking time on the package and cut it in half and subtract another minute or two, that’s a good starting place for the IP and noodles. This year for our Valentine’s Day menu, we’re doing the oven baked ribs and cheesy potatoes from my site for a main course and Costco caesar salad for a starter course as well as the rustic crusty bread (recipe on my site) dipped in oil/vinegar/herbs.
We all loved it!
Thanks for letting me know, Susan!
We made this tonight as well. It was a hit! I put pre-cooked pieces of chicken in the broth then noodles as directed on top of that. Since my son is GF we used rice noodles- I think they are fettucini size and already cut up into the perfect size for the pot. Anyway, I was concerned about figuring out the time to cook it, but I did zero minutes. I only did 2 minutes or so for steaming the veggies as I was afraid the noodles would get too soft. It was perfect! My family also added a bit of lime juice and thought that made it even better! Thanks for so many winning recipes!
That’s great feedback on the rice noodles as there have been other questions about it! Thanks, Denise!
Holy bananas… this was so easy and so good! I browned some chicken in the IP… added zuchini… mushrooms and a jar of little tiny corn on the cob things and it was delicious… extra sriracha at the table for my husband… everyone was happy! Adding this for those nights that work goes long! Mel your marvelous! Thank you again!
Love these changes, Jill!! (And why are those tiny corn on the cob things SO GOOD!)
Made this last night! It was utterly amazing! Every single person in my family slurped it up! All four of my kids got seconds and declared it a “dinner winner”. It was so easy to put together and the flavors are fresh and delicious! We squirted fresh lime juice over the top making it even more sensational! Thank you Mel for posting easy, quick, tasty “dinner winners” for my family!
Fresh lime!! Brilliant. Love that idea. Thanks, Becca!
I made this for dinner last night and it was really good (and I don’t really like curry all that much)! I made it as written, except I used zucchini instead of snow peas. It was especially good when we went back for seconds since the sauce had thickened up a bit. Thanks for the delicious recipe!
Thanks for taking the time to let me know, Kathryn!
I’m not prodigious at using the pressure cooker…but I also own a Mealthy. I’ve stressed out a bit figuring out cooking times with the Mealthy when most recipes use the IP (I’ve noticed slight variances). So I am super excited you also use a Mealthy and that you like it so much! This is a big relief to me, haha.
Can’t wait to try this recipe!
Hey Emily – I use a Mealthy and Instant Pot interchangeably!
I made this tonight, and since meatless meals really don’t fly at my house, I cut 5 or 6 boneless, skinless chicken thighs up and lightly browned them in a little oil on the IP saute mode. Then I added the broth and noodles and continued as directed. It worked well. Loved the flavor of the sauce.
Thanks for the review on adding chicken, Stacy!
What a great week night meal. The whole family loved it. It worked sooooo well in the pressure cooker (NB: I don’t have an Instant Pot, but it worked just fine in my electric pressure cooker).
Also, to add to my comment above: I loved steaming the vegetables after the cooking of the pasta was done. If you have any more recipes like that, I think they’re terrific!
Thanks, Sarah! I have a few more simple IP recipes like this one up my sleeve!
Would it taste awful to use green curry paste instead of red? The two grocery stores in my small town only had green. I wanted to make this today!
I’d totally try it!
How can I make these instant pot red coconut curry noodles in my standard pressure cooker (Kuhn Rikon Duromatic)? I just like to use what I have. Thanks!
(Most of what I cook comes from Mel!)
Hi Patrick, I think you could follow the recipe and just cook on high pressure in the stovetop pressure cooker but you can cut the cooking time down by a minute or two, probably, since stovetop pressure cookers cook at a higher psi than electric pressure cookers.
Delicious!!! I roasted some chickpeas and added them for extra protein, otherwise I followed the recipe! Another hit, Mel! Thank you!!!
Great idea on adding chickpeas, Lori!
Made this tonight with stir fry rice noodles (high pressure for 4 mins) and it was excellent! Love that I can count on your recipes to always turn out and be delicious!
Yay! Thanks for reporting back on cook time for rice noodles!
Made this with what I had on hand (bow tie pasta, a variety of colorful veggies, and edamame). So tasty, easy, and adaptable — I love mostly hands-off meals! I think the next time I make it I’ll plan to wait 15 min before serving so the noodles can drink up more of the sauce. But the extra sauce could also have been due to my noodle swap. 😉 Either way, it was tasty!
I love all you amazing people who have made this recipe already and checked back to let me know! Thanks for the details on how you changed it up, Alicia! Glad you enjoyed it!
Looks great! Happy Birthday! Have a great day!
how would you recommend adding a protein source like chicken or shrimp?
You could serve it alongside grilled chicken, add cooked chicken when the noodles or done, or try adding small diced uncooked chicken with the noodles and cook that way.
Adding uncooked, diced chicken with the noodles worked like a dream!
Awesome!
Hi
What else do you serve with this dish ?
We keep it simple: sometimes grilled chicken or just fruit salad.
This looks so good! Having never used the curry paste and chili sauce, I am curious about the heat factor. How would you rate heat with these measurements? On a scale of wimp to hot?
With the measurements in the recipe, I would say it has a very mild kick. The sweet Thai chili sauce doesn’t carry that much heat (especially with the amount in the recipe); if you are wanting to be safe on the spicy side, you could cut the red curry paste down to 1/2 the amount.
This looks so good!! Right there with you on the love of coconut curry… it’s amazing in all its varieties. Will definitely have to try this!! P.S. Happy happy Birthday, Mel!! You’re the greatest! Thanks for all you do for us. Hope your day is full of chocolate, relaxation, and all things delicious.
Oh my goodness, how on earth did you remember it was my birthday? You are amazing. Thank you!
Honestly, I was looking for a delicious chocolate dessert to make and came across the double chocolate mousse torte (which I am oh so excited to eat) that you posted Feb 10th a few years ago. In your post, you mentioned it was your birthday, so I put two and two together. 😉 Hope it was absolutely wonderful!
Well, you are the sweetest and I love you for that! 🙂
Is this spicy?
I don’t think it’s overly spicy at all. It has a mild kick. You could cut the red curry paste in half to minimize that (every brand of curry paste is a bit different in heat/spice)
Most members of my family are absolute wimps when it comes to spice/heat (myself being the biggest one of all). Like I can’t handle heat at all. How spicy is the sweet Thai chili sauce? I’d hate to buy a whole jar and find that I have to throw it away because it’s too spicy. (Thanks for all your great recipes!!!)
It has a mild kick – it’s definitely a sweet/spicy combo but we are definitely a mild spicy family (we don’t like things killer hot) and we all love the sweet Thai chili sauce.
I apologize if I missed this in the post, but is there a way to make this dish without an Instant Pot? Thanks so much.
Hi Jocelyn – I based the Instant Pot version off of this stovetop red coconut curry noodles recipe. It’s a little different but similar enough to make a great non-Instant Pot version
https://www.melskitchencafe.com/red-coconut-curry-noodles/