Go Back
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

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.