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
Directions:
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. 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.
