Red Curry Ramen
A Thai-inspired, simple and satisfying weeknight dinner full of flavor, lean protein, vegetables, and noodles.
This bowl of noodles is what you want to eat when you’re looking for a fast and cozy dinner. Creamy, spicy, full of vegetables, chicken, and noodles: perfect for warming up and relaxing after a long day in the cold.
Seriously, you just throw everything into your instant pot, wait for it to come to pressure, let it do it’s thing for 5 minutes while you boil and drain some noodles, and you’ve got dinner. This recipe is for two and because there isn’t that much liquid that goes into the pot, it doesn’t even take that long to come to pressure.
Ingredients
- 2.5 cups no sodium chicken broth
- 14 ounce can coconut milk
- 2 tablespoons sesame paste, tahini, or nut butter of choice
- 1-2 tablespoons red curry paste, depending on spice preference
- 2 cloves garlic, peeled and smashed
- 1 inch piece of ginger, peeled and thinly sliced
- 1 large chicken breast
- 1 cup cremini mushrooms, sliced
- 2 portions ramen noodles
- 1 red pepper, sliced
- 2 large handfuls spinach
- fish sauce or salt, to taste
- lime and cilantro, to finish
Directions
- In the Instant Pot insert, add the chicken stock, coconut milk, sesame paste, red curry paste, garlic, ginger, chicken breast, and mushrooms. Cook on high pressure for 5 minutes.
- While the Instant Pot is doing it’s thing, slice up your peppers and cook and drain your noodles and divide them between two deep bowls.
- When the Instant Pot is done, quick release the pressure. Carefully remove the chicken and shred. Add the chicken to the bowls with the noodles.
- Stir the peppers and spinach into the soup. Taste the soup and adjust the seasoning with fish sauce, salt, or even more curry paste if needed, then divide evenly between the two bowls.
- Finish with lime and cilantro and enjoy!
