Totally Not Authentic But Super Delicious Instant Pot Red Coconut Curry Noodles

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This was good, but John thought it was a bit bland. However, it does have potential, and it came from melskitchencafe.com. It needs a bit more flavor, so I added some curry powder after the fact and that helped. You can add a lot more things to the sauce to kick it up a notch. The sauce thickens as it cools.
Totally Not Authentic But Super Delicious Instant Pot Red Coconut Curry Noodles
  • 4 cups chicken or vegetable broth
  • 16 ounces fettuccine noodles, broken in half We used rice noodles
  • 1 can (13.5 ounces) coconut milk, light or regular We used lite, but it needed some more kick, so soy sauce might also be good
  • 1/4 cup sweet Thai chili sauce (see note)
  • 1 tablespoon fresh ginger or ginger paste Go generous with this
  • 1 tablespoon red curry paste (see note) I would at least double this, if not more and the Mae Ploy brand is the best
  • 3 cloves garlic, finely minced I would double this, plus some
  • 1 teaspoon salt (I use coarse, kosher salt)
  • 1 cup snow peas, halved or whole We also used mushrooms, shrimp (thawed and pre-cooked), green onions, yellow onion chunks, spinach, cilantro, lime juice, and edamame
  • 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)
So,. you put 2 cups of broth in the bottom of the InstaPot, then, layer the noodles in alternating directional layers (it took me about 6 layers for a pound of rice noodles), and then put the remaining 2 cups of broth on top. Combine the coconut milk and seasonings and then pour that over the top. Don’t stir. I brought my pressure cooker to heat and then as soon as it came to heat I released the pressure. Then, you put your vegetables in and put the lid back on for about 5 minutes.

Recipe retrieved 2-20-2020 from https://www.melskitchencafe.com/instant-pot-red-coconut-curry-noodles/

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