Yellow Curry with Noodles
Yellow Curry is one of my favorite Thai dishes. With the rich and warm flavors, I can’t get enough of it. I love curry recipes because again, you just need the base and then you can really add whatever you like or prefer, veggie and meat wise. If you want all veggies no meat, if you want one meat one veggie, the recipe details can be tweaked to your liking. I also love that you can control the spice factor when you make it yourself at home.
I LOVE spicy food, so I love to add more spice and if we go out I typically ask for the hottest it comes lol.
1 Package Yellow Curry – (I use Mikes Organic curry LOVE ( it has so many great spices and flavors I have like the ingredients a lot.))
2 chicken breasts – boneless skinless
1 white onion
2 serrano chilis
10 snow peas
½ cup coconut milk- full fat
1 ½ chicken stock
1 package rice noodles
1 tsp salt
½ tsp ginger
2 tbsp hot curry powder
1 cup peanuts
1 bunch cilantro
1/2tsp – 1b tbsp red pepper flake ( depending on how spicy you like your curry, you can do as little or as much red pepper flake as you want. Obviously the more you put in the hotter it will be)
Step 1: Plug in your instant pot
Step 2: Chop all your veggies
Step 3: Add all ingredients to the instant pot… EXCEPT the noodles, lime and 1 serrano chile, snow peas and peanuts ( these are all for garnish)
Step 4: Turn the lid, seal the top and on pressure cook HIGH cook for 22 minutes
Step 5: When the timer goes off, open the lid add the snow peas, juice the lime and stir in the pot, let sit so the peas can cook soften while you start the noodles.
Step 6: Cook the noodles as the package directs. If you use rice noodles like I did it is a quick minutes.
Step 7: Drain the noodles and with tongs divide noodles into desired dish.
Step 8: Dish out the soup over the noodles, and top with crushed peanuts, cilantro and a few fresh diced serrano chiles.
This Yellow Curry with Noodles is a great weeknight dish because you can have it for leftovers and It doesn’t have to be cold for me to want a warm bowl of Thai curry I could eat it winter or summer. It is also even better the next day as leftovers.