Instant Pot Thai Red Curry Noodles – A One Pot Recipe

Thai Red Curry Noodles in Instant Pot

Presenting this time, it is the love for one of my favorite cuisines, Thai, combined with the new age gadget, Instant Pot!!

 

A welcome change from my never ending love with cookie experiments, I tried the Thai Red Curry Noodles in Instant Pot.

The amazing thing, it’s a one pot recipe. So no need to use a new pan every time for doing different tasks like sauteing vegetables, boiling spaghetti etc, everything is done in one single pot.

Time flies really fast these days. And being a stay-at-home-mom now (and a working mum earlier), I am better able to understand how difficult it is for a working mom to manage job, home, kitchen, kids, and many other tasks, not forgetting taking care of her health and that of all family members. In between all these things, sometimes cooking takes a back seat, and we end up eating outside food or some frozen stuff. Eating out is definitely an option, but not a good one everyday, since it is not pocket-friendly and there are health concerns too.

For me, personally, Instant Pot has proved to be a boon for everyday cooking and I would recommend investing in an Instant Pot to all working mothers as well. The most important advantage for me using the Instant Pot has been “No Babysitting” (I have heard great things about “Delay Start” feature too). If you are cooking in a pan or a traditional pressure cooker, you have to intervene in between to either stir or check if the dish is ready. Here, if you get a hang of using Instant Pot, especially the modes and time required to cook a particular quantity of veggies, beans, rice etc, you can just set the required mode with the timer, and relax till it beeps at the end. Initially you might take some time to get familiar with the working of all the modes, but it’s just a matter of using the Instant Pot 2 or 3 times.

For this particular recipe, I am assuming you have a basic understanding of how Instant Pot is setup and also basic usage of different modes available on it. You can find YouTube video tutorials for the same.

While I have a list of recipes that I keep a note of, which I need to try and put on the blog, some recipes just happen by chance. This is one of those which was created as per the availability of ingredients at home, and my desire to use the Thai Red Curry Paste. I’ve been trying to use this paste in a lot of other dishes, like pizza, veg curries and some other not so successful experiments. But this one, Thai Red Curry Noodles in Instant Pot happens to be a win-win for me.

The medley of veggies I have used for this particular recipe is a simple mix of carrots, capsicum and broccoli, along with some onions, garlic, ginger and lemon grass. Feel free to use the veggies of your choice, I am sure you can make a lot of variations in this. So raid your refrigerator and use up everything you can.

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I have adapted the Thai Red Curry Noodles recipe from here. But I have changed the ingredients and quantities a lot, as per my taste and ingredients that I use. If you ever want to try the original recipe, you can definitely go for it.

The only thing that I was skeptical about was how well cooked will the spaghetti (noodles) be, particularly they should not become over cooked. If they are under cooked, there is still some option to add some water and cook again for a minute or two, but there is not much we can do if the noodles are over-cooked. But, to my surprise, the noodles came out perfectly cooked. Once the five minutes pressure cooking is done, we manually release the pressure in Instant Pot. The noodles look a little saucy, we can just stir them thoroughly, and close the lid again without switching on the Instant Pot. And open the lid again in 3-5 minutes. This will make sure the noodles are cooked evenly. The final consistency is just like we see when we make them in a wok or a pan.

Also, continuing the tradition, here comes my 20th recipe under My Julie & Julia Project. For those who don’t know, I had started this project last year, under which I had planned to post 100 recipes from my kitchen by the end of the year 2019. But since I got busy with other priorities in life, I have planned to continue the tradition in 2020. So, this is the Recipe #20 for you all.

I have used spaghetti (noodles/pasta) in this. If you want to try it out with different variety of noodles, the quantity of liquid and time might need to change. I would advise you to try this with spaghetti if possible.

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The coconut milk I have used is the unsweetened one from Thai Kitchen brand. I have used up a lot of cans of this, and I must say it is really a very good option for a lot of Thai dishes, and also for making simple stew.

If you follow me regularly, you will notice that I have an affinity towards baking sweet treats, cookies, cakes, muffins etc. But once in a while, I post about some of my favorite savory dishes as well. You can find some of the veggie savory favorites here:

Some of the favorite chicken dishes include:

So, do give any of these recipes a try too, and for now, lets get straight to the recipe of Instant Pot Thai Red Curry Noodles!!

Instant Pot Thai Red Curry Noodles Recipe

  • Difficulty: Medium
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Ingredients

  • Spaghetti – 8 oz
  • Thai Red Curry Paste – 2 Tbsp
  • Coconut milk – 2/3 cup
  • Garlic cloves – 6 (chopped)
  • Onion – 1 (cut into juliennes/strips)
  • Carrots – 2 (cut into juliennes/strips)
  • Capsicum – 1 (cut into juliennes/strips)
  • Broccoli – 1 Floret (cut into small florets)
  • Ginger – 1-2 inch piece (grated)
  • Lemongrass – 2 inch piece
  • Soy sauce – 1 tsp
  • Sriracha sauce – 1 tsp
  • Balsamic vinegar – 1 tsp
  • Sesame oil – 1-2 Tbsp
  • Unrefined cane sugar or Jaggery powder – 2 tsp
  • Black pepper powder – 1/4 tsp
  • (Optional) Minced garlic – 1/4 tsp
  • Red chili flakes – 1/4 tsp
  • Mixed herbs – 1/4 tsp
  • (Optional) Trader Joe’s 21 Seasoning Salute – 1/4 tsp
  • Salt – to taste
  • Sesame seeds (toasted) – For garnishing
  • Cilantro (chopped) – For garnishing
  • Water – 1 1/2 cup

Directions

  1. Switch on Instant Pot. Turn on the Saute mode (press the Saute button).
  2. Add sesame oil to the instant pot.
  3. Add chopped garlic to the oil and stir it for few seconds till it is fragrant (don’t brown the garlic).
  4. Then add sliced onion and saute for a minute.
  5. For the veggies, start with julienned carrots and saute for a minute.
  6. Now add broccoli florets and sliced capsicum and saute again for a minute.
  7. Now add all the spices (salt, black pepper powder, minced garlic flakes, red chili flakes, mixed herbs and 21 salute seasoning) and give it a mix.
  8. Now add all the sauces (Thai red curry paste, soy sauce, sriracha sauce and balsamic vinegar) and stir everything again. Press the Cancel button on Instant Pot.
  9. Break the spaghetti into half and add to the instant pot.
  10. Now add coconut milk, water and unrefined cane sugar, and mix everything together. The wet ingredients (water and coconut milk should cover the veggies and spaghetti).
  11. Sprinkle lemon grass and grated ginger on top.
  12. Close the lid. Press “Pressure Cook”. If Pressure Level is seen as “Low”, press the “Pressure Level” button (till you see “High” for pressure level). Set the pressure cook timer to 5 minutes. Turn the “Steam Release Valve” to “Sealing” position.
  13. Once the instant pot beeps (after 5 minutes of pressure cooking), release the pressure manually immediately by turning the “Steam Release Valve” to “Venting” position carefully (make sure your hand is not right above the valve).
  14. Open the lid once the pressure is released. Stir the noodles (spaghetti) and veggies thoroughly.
  15. Close the lid once again, without turning on the Instant Pot.
  16. After 2-3 minutes, open the lid and stir everything once again.
  17. Thai red curry noodles are ready to be served. Garnish with toasted sesame seeds and chopped cilantro.

Method (Step-by-step with pictures)

  • Switch on Instant Pot. Turn on the Saute mode (press the Saute button). Add sesame oil to the instant pot.
  • Add chopped garlic to the oil and stir it for few seconds till it is fragrant (don’t brown the garlic).
  • Then add sliced onion and saute for a minute.
  • For the veggies, start with julienned carrots and saute for a minute.
  • Now add broccoli florets and sliced capsicum and saute again for a minute.
  • Now add all the spices (salt, black pepper powder, minced garlic flakes, red chili flakes, mixed herbs and 21 salute seasoning) and give it a mix.
  • Now add all the sauces (Thai red curry paste, soy sauce, sriracha sauce and balsamic vinegar) and stir everything again. Press the Cancel button on Instant Pot.
  • Break the spaghetti into half and add to the instant pot.
  • Now add coconut milk, water and unrefined cane sugar, and mix everything together. The wet ingredients (water and coconut milk should cover the veggies and spaghetti).
  • Sprinkle lemon grass and grated ginger on top.
  • Close the lid. Press “Pressure Cook”. If Pressure Level is seen as “Low”, press the “Pressure Level” button (till you see “High” for pressure level). Set the pressure cook timer to 5 minutes. Turn the “Steam Release Valve” to “Sealing” position. Once the instant pot beeps (after 5 minutes of pressure cooking), release the pressure manually immediately by turning the “Steam Release Valve” to “Venting” position carefully (make sure your hand is not right above the valve). Open the lid once the pressure is released. Stir the noodles (spaghetti) and veggies thoroughly.
  • Close the lid once again, without turning on the Instant Pot. After 2-3 minutes, open the lid and stir everything once again. Thai red curry noodles are ready to be served. Garnish with toasted sesame seeds and chopped cilantro.
Thai Red Curry Noodles Instant Pot
Thai Red Curry Noodles Instant Pot

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