Instant Pot Thai Red Curry Pasta
This Red Curry Pasta bursting with Thai flavors is so simple to put together and is loaded with veggies, peanut butter and creamy coconut milk.
Servings: 3
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.