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? 

Instant Pot red coconut curry noodles in white bowl with chopped peanuts.

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. 

Twirling instant pot red coconut curry noodles with fork in white bowl.

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. 

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. 

Stirring noodles and veggies together in instant pot for red coconut curry noodles.

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.

Collage of how to put the noodles crosswise in the Instant pot for red coconut curry noodles.

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! 

Whisking together coconut curry sauce for Instant Pot red curry noodles.

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. 

Pressure cooker set to five minutes cook time.

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. 

Adding vegetables to red coconut curry noodles.

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. 

Stirring noodles and veggies together in instant pot for red coconut curry noodles.

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.

Twirling instant pot red coconut curry noodles with fork.

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. 

Instant Pot red coconut curry noodles in white bowl with chopped peanuts.

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

twirling instant pot red coconut curry noodles with fork in white bowl

Instant Pot Red Coconut Curry Noodles

Yield: 6 servings
Prep Time: 35 minutes
Cook Time: 5 minutes
Total Time: 40 minutes
4.80 stars (122 ratings)
Print Pin Rate Save

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

Noodles: the fettuccine noodles are obviously not authentic to a curry noodle dish like this, but they work great. You can try subbing in rice noodles or other noodles if you’re ok experimenting with the cooking time/method.
Curry Paste: I almost always use the Thai Kitchen brand of red curry paste. It has a mild kick to it. You can dial the amount of red curry paste up or down depending on the brand or how spicy you want the noodles.
Sweet Thai Chili Sauce: I usually have the Mae Ploy brand of this sauce in my fridge, so that’s what I use.
Vegetables: you can increase the veggies and customize what kind you use – zucchini, broccoli, etc.
Author: Mel
Course: Main Course
Cuisine: American
Method: Instant Pot
Serving: 1 Serving, Calories: 473kcal, Carbohydrates: 67g, Protein: 14g, Fat: 18g, Saturated Fat: 13g, Cholesterol: 64mg, Sodium: 1108mg, Fiber: 4g, Sugar: 9g

Recommended Products

Wire Whisk
Kitchen Tongs
6-quart Instant Pot

Recipe Source: from Mel’s Kitchen Cafe

Other Recipes Like This:

Thai chicken mango red curry sauce over white rice on white plate.

Thai Mango Chicken Red Curry with Coconut Rice {Quick and Easy}
alt=""

Red Coconut Curry Noodles
alt=""

Butternut Squash and Coconut Curry Soup with Shrimp and Rice Noodles
alt=""

{Pressure Cooker or Stovetop} Chicken Coconut Curry