This Red Curry Pasta bursting with Thai flavors is so simple to put together and is loaded with veggies, creamy peanut butter and coconut milk.
Easy and delicious one pot dish made in your instant pot.
This pasta dish is easily adaptable to any kind of pasta or noodles you have at home. This wholesome meal is packed with lots of veggies, coconut milk peanut butter and red curry paste. Makes for a easy weeknight dinner or a fancy weekend meal.
The key ingredients in making this red curry pasta are –
Red Curry Paste– A good quality red curry paste makes all the difference on how the final dish tastes. I have used Maseri Thai Red Curry Paste which I bought in Amazon.
Coconut Milk – Canned coconut milk works great, you can use Goya, Chaokoh or any other good coconut milk.
Veggies like carrot, bell peppers, mushroom and broccoli goes well in this recipe.
How to make Thai Red Curry Pasta (step by step pics)-
1 – Prep all the veggies and turn on the instant pot. Heat 2 tsps of oil and add the onion, carrot and bell pepper (I skipped it). Saute for 2 minutes and then add the mushroom slices. Cook for another 2-3 minutes, remove and set a side.
2- Now add a tablespoon of oil and chopped garlic. Saute for 30 seconds and add the red curry paste and saute for 30-45 seconds.
3 – Add the veggie broth or water, coconut milk, peanut butter and salt. Give a mix, degalzing the pot. add the pasta and give a mix. Cancel the saute mode.
4- Close the instant pot and adjust the vent to the sealing position and cook for 5 minutes in manual or pressure cooker mode. Do a natural pressure release after five minutes. If you like the pasta al dente release the pressure after 2 mins.
5 – Add brocooli, sauteed veggies, lime juice and fresh spring onions and cilantro. Give a mix and close the lid for five minutes. The steam will cook the broccolli.
6- After five minutes, taste and adjust the the seasoning by adding some chili sauce, sugar or soy sauce.
Substitutions for this recipe are –
No fresh veggies? Frozen veggies works just fine.
No red curry paste? you can use curry powder, but just remember the flavors will be very different.
What kind of Pasta? Penne, Rotini, Ziti, Spaghetti, Fettuccine or rice noodles work in this recipe.
No Peanut Butter? Almond butter can be easily substituted.
More quick and easy recipes –
Easy Spaghetti with rao’s sauce
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Instant Pot Thai Red Curry Pasta
Ingredients
- 8 oz pasta ( i used ziti) you can also use rice noodles, fettuccine, penne or rotini
- 1 to 2 tbsps Red Curry Paste I used Maesri
- 1.5 cups coconut milk
- 2 tsps peanut butter
- small onion, thinly diced
- ½ cup carrots, sliced
- 1 bell pepper, thinly sliced I didn't use it
- 1 cup sliced mushrooms
- 1.5 cups broccoli florets
- 4 garlic cloves, minced
- 1 tbsp + 2 tsp oil
- lime juice to taste
- ¼ tsp brown sugar
- chili garlic sauce to taste optional
- handful of chopped coriander leaves
- Salt to taste
- 1 to 1.5 cups of water or vegetable broth
Instructions
Instant Pot Method –
- Prep all the veggies and turn on the instant pot on saute mode. Heat 2 tsps of oil and add the onion, carrot and bell pepper (I skipped it). Saute for 2 minutes and then add the mushroom slices. Cook for another 2-3 minutes, remove and set a side.
- Now add a tablespoon of oil and chopped garlic. Saute for 30 seconds and add the red curry paste and saute for 30-45 seconds.
- Add the veggie broth or water, coconut milk, peanut butter and salt. Give a mix, degalze the pot and add the pasta and give a mix. Cancel the saute mode. Make sure the pasta is completely immersed in the water.
- Close the instant pot and adjust the vent to the sealing position and cook for 5 minutes on manual or pressure cooker mode. Do a natural pressure release after five minutes. ( If you like the pasta al dente release pressure after 2 mins)
- Add broccoli, sauteed veggies, lime juice, sugar (if using) and cilantro. Give a mix and close the lid for five minutes. The steam will cook the broccoli.
- After five minutes, taste and adjust the seasoning by adding some chili sauce, sugar or salt.
Stove Top Method –
- Cook the pasta according to package instructions and set a side.
- Prep all the veggies and heat 2 tsps of oil in a pan. Add the onion, carrot and bell pepper (I skipped it). Saute for 2 minutes and then add the mushroom slices. Cook for another 2-3 minutes, remove and set a side.
- Now add a tablespoon of oil and chopped garlic. Saute for 30 seconds and add the red curry paste and saute for 30-45 seconds.
- Add the coconut milk, half cup of water, peanut butter and salt. Give a mix and cook this mixture for 7-8 minutes.
- Then add the cooked pasta, broccoli, sauteed veggies, and sugar. Cook this whole mixture till the sauce thickens.
- Finally add some lime juice and coriander leaves. Taste and adjust the seasoning by adding some chili sauce, sugar or salt.
Elizabeth
Spot on! So glad I tried this recipe. It will become a staple:)
Madhavi
So glad you enjoyed it Elizabeth.
Richard
Your stove top method is still using your rice cooker to saute instead of just using a stove top. Can’t wait to try this recipe, but I’ll be using my stove top only. And I’m adding ground pork of course. I’d add tofu too, but not enough people in the house like tofu. And I’ll prep dashi in lieu of veggie broth.
Madhavi
Thank you for pointing it out, I corrected it. Hope you enjoyed the pasta!
Valerie Curtis
I made this without oil and it still turned off awesome!
Madhavi
Thank you Valerie. I am so glad you enjoyed it.
Kundana
Definitely gonna try ….looks great and delicious