Quick & Easy Instant Pot Red Curry Chicken Noodles: Your Go-To Thai-Inspired Meal
Craving a delicious and vibrant Thai-inspired meal that comes together in a flash? Look no further than these incredible Instant Pot Red Curry Chicken Noodles! Designed for busy weeknights and efficient meal prep, this recipe delivers rich, aromatic flavors and satisfying textures in less than 30 minutes. Get ready to enjoy a fantastic dish that will quickly become a family favorite.
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Essential Ingredients and Clever Substitutions for Your Red Curry
Crafting the perfect Instant Pot Red Curry Chicken Noodles starts with high-quality ingredients, but don’t worry if you need to make a few swaps! This recipe is incredibly adaptable, allowing you to tailor it to your pantry and preferences without sacrificing flavor. Here’s a breakdown of what you’ll need and how to adjust:
- Olive Oil: This serves as the base for sautéing your chicken and aromatics. While olive oil works well, any neutral-flavored cooking oil will do the trick. Consider sunflower oil, grapeseed oil, or standard vegetable oil for similar results.
- Chicken Breast: For a lean and healthy protein option, chicken breast cut into 1-inch cubes is ideal. However, chicken thighs are an excellent alternative if you prefer a juicier, more tender cut. They absorb the curry flavors beautifully and add a richer texture to the dish.
- Garlic: Fresh garlic cloves, minced, provide a pungent and aromatic foundation for the curry. If you’re short on time, jarred minced garlic is a convenient substitute that will still impart wonderful flavor.
- Ginger: Freshly grated ginger adds a warm, zesty kick that is quintessential to Thai cuisine. Ginger paste is a fantastic time-saving alternative, offering a comparable flavor profile.
- Red Curry Paste: The heart of this dish! If you have the time and inclination, a homemade red curry paste will offer the most authentic and customizable flavor. For convenience without compromising on taste, a good quality store-bought red curry paste is a perfect solution. Brands vary in spice level, so taste test if possible.
- Coconut Milk: Full-fat coconut milk is highly recommended for an authentic, rich, and creamy red curry. Its natural fats contribute significantly to the mouthfeel and depth of flavor. If you’re looking to reduce calories, light coconut milk can be used, but be aware that the curry may be less creamy. For non-dairy alternatives, or if you prefer a different texture, Greek yogurt (for a tangier profile), heavy cream, or even another non-dairy milk (like oat milk, though it will yield a thinner curry) can be considered, but full-fat coconut milk remains the gold standard for this dish.
- Soy Sauce: This ingredient adds a crucial umami depth and savory balance. If you’re following a gluten-free diet, tamari is an excellent 1:1 substitute. For a soy-free option, coconut aminos can also be used, though they are slightly sweeter.
- Red Pepper: Sliced red bell peppers add a beautiful color, a touch of sweetness, and a crisp-tender texture to the curry. Feel free to use any other color of bell pepper, such as yellow or orange, or even green if you prefer a slightly more bitter note.
- Snow Peas: These vibrant green pods offer a delicate sweetness and a satisfying crunch. Sugar snap peas are a direct and delicious substitute. Edamame or green beans can also be used for a similar effect. For a heartier vegetable addition, consider broccoli florets, sliced carrots, or nutrient-rich bok choy.
- Rice Noodles: Thin rice noodles are traditional for this type of Thai-inspired dish, providing a light and chewy base. Vermicelli noodles are a great alternative. If gluten is not a concern, linguine or fettuccine can be used for a different, more substantial pasta experience.
- Peanuts: Crushed peanuts make an excellent garnish, adding a delightful crunch and nutty flavor that complements the curry beautifully. If you have a nut allergy or simply prefer not to use them, the dish is still fantastic without them.
- Sesame Seeds: A sprinkle of black or white sesame seeds offers an elegant finish and a subtle nutty aroma. Like peanuts, they are optional and can be omitted if desired.
- Cilantro: Fresh cilantro adds a bright, herbaceous freshness that cuts through the richness of the curry. If you’re not a fan of cilantro, feel free to leave it off – the dish will still be packed with flavor.
Effortless Instant Pot Red Curry Chicken Noodles: Step-by-Step
The beauty of this recipe lies in its simplicity, especially when using the Instant Pot. It transforms complex Thai flavors into a quick and easy weeknight meal. Here’s how to bring it all together with minimal fuss:
- Combine Ingredients: Begin by adding all the core curry ingredients into your Instant Pot. This includes the olive oil, diced chicken, minced garlic, fresh ginger, red curry paste, full-fat coconut milk, and soy sauce. It’s often helpful to place liquids at the bottom to prevent a “burn” notice.
- Pressure Cook to Perfection: Secure the lid on your Instant Pot, set the valve to sealing, and pressure cook on high for just 3 minutes. The Instant Pot will take about 10 minutes to come to pressure before the cooking time begins. Once the cooking cycle is complete, press cancel and perform a quick release of the steam. Carefully wait until the pressure gauge drops fully before safely opening the lid.
- Prepare the Noodles: While the curry is cooking, bring water to a boil in a kettle or pot. Place your rice noodles in a large heat-safe bowl, then pour the boiling water over them. Stir gently and allow them to soak for 1-2 minutes, or until they are just softened but still have a slight bite (al dente). Drain the noodles thoroughly and set them aside.
- Add Fresh Veggies & Finish: With the Instant Pot safely open, select the “Sauté” mode. Add your sliced red pepper and snow peas to the hot curry mixture and sauté for about 5 minutes, or until the vegetables are crisp-tender. This ensures they retain their vibrant color and a pleasant crunch.
- Serve and Garnish: Divide the softened rice noodles into serving bowls. Ladle generous portions of the hot red curry chicken and vegetables over the noodles. Finish with your desired toppings: a sprinkle of chopped peanuts for crunch, sesame seeds for aroma, and fresh cilantro for brightness. Serve immediately and savor every spoonful!
Making This Delicious Dish on the Stovetop
No Instant Pot? No problem at all! You can effortlessly create these red curry chicken noodles using a standard stovetop pan. The process is just as straightforward and yields equally delicious results. Here’s how to adapt this recipe for conventional cooking:
- Sauté the Chicken: Heat 1 tablespoon of olive oil (or your preferred neutral oil) in a large saucepan or deep skillet over medium-high heat. Add your diced chicken breast, seasoning it lightly with salt and pepper. Sauté the chicken for 2-3 minutes until it’s lightly browned on all sides. This helps to lock in flavor and achieve a nice texture.
- Infuse Aromatics: Stir in the minced garlic, fresh ginger (or ginger paste), and the red curry paste with the chicken. Continue to sauté for another 30 seconds. The goal here is to allow the aromatics to become fragrant and the curry paste to lightly toast, enhancing its complex flavors. Be careful not to burn the garlic.
- Build the Curry: Pour in the full-fat coconut milk and soy sauce (or tamari/coconut aminos). Add the sliced red pepper and snow peas. Bring the mixture to a gentle simmer, then reduce the heat to medium-low and cook for 7-8 minutes. Stir occasionally until the vegetables are tender-crisp and the sauce has thickened slightly.
- Cook the Noodles: While your curry is simmering, prepare your rice noodles. Boil water in a kettle or a separate pot. Place the noodles in a large bowl, pour the boiling water over them, and let them soak for 1-2 minutes until they are softened to your liking (they should still have some bite). Drain the noodles thoroughly immediately after cooking to prevent them from becoming mushy.
- Serve and Enjoy: Divide the perfectly cooked rice noodles among serving bowls. Spoon the rich and aromatic red curry chicken and vegetable mixture over the noodles. Garnish generously with chopped peanuts, sesame seeds, and fresh cilantro if desired. Serve hot and enjoy your homemade Thai-inspired meal!
Frequently Asked Questions About Red Curry Chicken Noodles
Here are some common questions to help you master and enjoy your Instant Pot Red Curry Chicken Noodles:
This particular recipe for Instant Pot Red Curry Chicken Noodles contains approximately 454 calories per serving. It’s a satisfying meal that fits into many healthy eating plans. If you’re looking to slightly reduce the calorie count, you can opt for low-fat coconut milk. However, be mindful that using low-fat versions may result in a less rich and creamy curry texture, as the full-fat coconut milk contributes significantly to the dish’s decadent mouthfeel.
Generally, red curry is known for being hotter or spicier than green curry. The distinct heat in red curry primarily comes from its generous use of red chili peppers, often dried, which form the base of the paste. Green curry, on the other hand, while still containing chili peppers (typically fresh green ones), balances its spice with a blend of other fragrant ingredients like basil, coriander, kaffir lime, and galangal, giving it a fresher, more herbaceous heat profile. So, if you’re chasing more intense spice, red curry is usually the way to go!
This dish offers a delightful kick of spice, providing a warm and flavorful experience without being overwhelmingly hot for most palates. The level of spiciness can vary depending on the red curry paste you use, as different brands have different heat intensities. If you prefer a milder curry or want to have more control over the spice level, I highly recommend making your own homemade red curry paste. This allows you to adjust the number of chilies and other spices to perfectly match your preference. Alternatively, for store-bought pastes, you can use slightly less than recommended and add more to taste if desired.
Absolutely! This recipe is highly adaptable for vegetarian and vegan diets. Simply substitute the chicken with firm tofu (pressed and cubed), tempeh, or a medley of your favorite vegetables like mushrooms, bell peppers, broccoli, or chickpeas. Ensure your red curry paste is vegan-friendly, as some store-bought versions may contain shrimp paste. Most brands offer vegan options, so always check the label.
Rice noodles, especially thinner varieties like vermicelli or wider flat rice noodles, are traditionally excellent choices for red curry dishes. They are naturally gluten-free and have a wonderful texture that absorbs the flavors of the curry sauce beautifully. However, you can experiment with other noodles like egg noodles (if not gluten-free) or even spiralized zucchini noodles for a low-carb alternative.
Storing and Reheating Your Leftover Curry
This Instant Pot Red Curry Chicken Noodles recipe is fantastic for meal prep due to how well it stores and reheats. To keep your leftovers fresh and delicious, I highly recommend portioning them into individual airtight glass meal prep containers. These containers are excellent for maintaining the food’s quality and making future reheating a breeze. Properly stored in the refrigerator, your red curry chicken noodles will remain fresh and flavorful for up to 5 days. When you’re ready to enjoy, simply pull a container out of the fridge, remove the lid (or vent it), and reheat it in the microwave for 2 to 3 minutes, or until thoroughly heated through. A quick stir halfway through reheating will ensure even temperature distribution. Once warmed, garnish with fresh crushed peanuts, a sprinkle of sesame seeds, and some vibrant cilantro to bring back that freshly made taste and texture. Enjoying this curry as leftovers is almost as good as the first time!
Freezing This Recipe for Future Meals
Prepping meals ahead and freezing them can be a huge time-saver, and this Instant Pot Red Curry Chicken is an ideal candidate for freezing. To ensure the best quality upon reheating, allow the curry mixture to cool completely before freezing. Transfer it to an airtight container or a freezer-safe Ziploc bag, making sure to remove as much air as possible to prevent freezer burn. It can be safely stored in the freezer for up to 3 months. When you’re ready to enjoy it, simply transfer the frozen curry to the refrigerator and let it defrost overnight. Once thawed, you can reheat it on the stovetop over medium heat, stirring occasionally, or in the microwave for a few minutes until hot. The noodles are best cooked fresh, but you can also freeze the curry sauce and chicken separately from the noodles for optimal texture. If you choose to freeze the cooked chicken on its own for use in other future meals, ensure it has cooled entirely, then store it in an airtight freezer bag or container for up to 3 months. This flexibility makes it a truly versatile addition to your meal rotation.
More Irresistible Curry Recipes to Try
If you loved this Instant Pot Red Curry Chicken Noodles recipe, you’re in for a treat! Explore more delicious curry dishes that are packed with flavor and perfect for any occasion. From vibrant green curries to rich, savory options, there’s a curry for every taste bud.
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Thai Green Curry Chicken Vermicelli Bowls
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One Pot Butternut Squash Chicken Curry
-
Instant Pot Peanut Coconut Chicken Curry
Essential Meal Prep Tools for This Recipe
Having the right tools can make all the difference, especially when you’re looking to streamline your cooking and meal prep. These items will help you prepare, store, and enjoy your Instant Pot Red Curry Chicken Noodles with ease:
- Glass Meal Prep Bowls: If you’re serious about meal prepping and plan to store leftovers, a good set of glass meal prep bowls is invaluable. They are durable, microwave-safe, and perfect for keeping your portions fresh and ready to eat.
- Vermicelli Noodles: For authentic texture and quick cooking, these are the vermicelli noodles I personally recommend. They cook in minutes and perfectly complement the rich curry sauce.
- High-Quality Chicken Source: Sourcing quality ingredients enhances the flavor of any dish. For tender, free-range chicken breasts, consider services like Butcher Box, which delivers directly to your door.
Instant Pot Red Curry Chicken Noodles
These Instant Pot Red Curry Chicken Noodles come together in less than 30 minutes – you’ll love this Thai-inspired meal idea!
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Servings: 4 servings
Calories: 454 kcal
Author: Taylor Stinson
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
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Ingredients
- 1 tbsp olive oil
- 2 chicken breasts, diced into 1-inch cubes
- 2 cloves garlic minced
- 1 tbsp fresh minced ginger
- 1/4 cup store-bought or homemade red curry paste
- 1 can full-fat coconut milk
- 2 tbsp soy sauce or tamari if gluten-free
- 1 red pepper, sliced
- 1 cup snow peas
- 8 oz rice noodles
- Chopped peanuts, for topping
- Sesame seeds, for topping
- Chopped fresh cilantro, for topping
Instructions
- Dump all ingredients (except for red pepper, snow peas, rice noodles, and toppings) into the Instant Pot. Set to manual and pressure cook on high for 3 minutes. The Instant Pot will take about 10 minutes to pre-heat before the 3-minute cook time begins. When complete, press cancel and do a quick release of the steam, waiting until the pressure gauge drops back down and the lid is safe to open.
- Meanwhile, boil water in your kettle, then pour it over the rice noodles. Stir, soaking in a large bowl for 1-2 minutes until the noodles are just softened (they should still be hard at the center). Drain thoroughly and set aside.
- When the Instant Pot is safe to open, select “Sauté” mode and add the sliced red peppers and snow peas. Sauté for 5 minutes until crisp-tender. Add the cooked rice noodles to bowls, then top with the curry mixture and your desired garnishes. Serve and enjoy!
STOVETOP INSTRUCTIONS
- Heat 1 tbsp olive oil in a large saucepan over medium-high heat. Add chicken, seasoning with salt and pepper, and sauté for 2-3 minutes until lightly browned. Add in garlic, ginger, and red curry paste, sautéing another 30 seconds until fragrant. Finally, add coconut milk, soy sauce, red pepper, and snap peas, simmering for another 7-8 minutes until the veggies are tender.
- Meanwhile, boil water in your kettle, then pour over the rice noodles. Stir, soaking in a large bowl for 1-2 minutes until the noodles are just softened (they should still be hard at the center). Drain thoroughly and set aside.
- Add cooked rice noodles to bowls, then top with the curry mixture and garnishes. Serve and enjoy!
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Notes
Use a homemade red curry paste or your favorite store-bought version. Adjust the amount to your preferred spice level.
Store any leftovers in individual airtight containers in the fridge for up to 5 days, then reheat in the microwave for 2-3 minutes or on the stovetop.
Freeze this recipe (without noodles) for up to 3 months. Defrost in the fridge overnight, then reheat as normal and serve with freshly cooked noodles.
Nutrition
Calories: 454 kcal (23%)
Carbohydrates: 26g (9%)
Protein: 28g (56%)
Fat: 27g (42%)
Saturated Fat: 7g (44%)
Polyunsaturated Fat: 3g
Monounsaturated Fat: 7g
Cholesterol: 62mg (21%)
Sodium: 671mg (29%)
Potassium: 537mg (15%)
Fiber: 6g (25%)
Sugar: 5g (6%)
Vitamin A: 1450IU (29%)
Vitamin C: 111.4mg (135%)
Calcium: 50mg (5%)
Iron: 3.4mg (19%)
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