Instant Pot Vegan Thai Curry Noodles
For the full experience, make this recipe with the Drop Recipes app.
recipe by Garima Gakkhar https://thisthatmore.blog/
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- Total Time
- 32mins
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- Serves
- 2
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- Calories
- 906
Thai Curry Noodles is a flavorful recipe made in Instant Pot by adding lots of vegetables in red curry paste with noodles. This is an easy to make recipe that can be prepared in no time. Who doesn’t like Thai flavors? I’m a big fan of Thai food. But being a Vegetarian, I can’t eat every Thai dish. I especially like Thai Curry. Here’s my version of Vegan Thai Curry Noodles, with some delicious twist. Note: This is not as per the authentic Thai dish. This is a dish modified as per my taste. Or rather, the Indian taste. It is very easy to make in Instant pot as well as in stove-top. I add lots of vegetables to make it healthier.
Inspired by: https://thisthatmore.blog/vegan-thai-curry-noodles/recipe updated 17 Nov. 2021
Ingredients
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- Onion
- 1
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- Red capsicum
- 1
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- Broccoli
- 45 g
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- Peanuts
- 3 tablespoons
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- Oil
- 1 tablespoon
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- Sesame oil
- 1 tablespoon
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- Thai red curry paste
- 4 tablespoons
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- Mixed vegetables
- 480 g
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- White miso paste
- 3 teaspoons
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- Water
- 600 ml
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- Linguine
- 225 g
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- Salt
- 2 pinches
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- Coconut milk
- 120 ml
Tools
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Wooden spoon
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Instant Pot
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Inner pot
Step preview
- Add oil and sesame oil to the inner pot
- Pre-heat until hot - Sauté, Normal
- Then add onion to the inner pot
- Sauté - Sauté, approx 3 min
- Then add red capsicum and Thai red curry paste to the inner pot
- Cook - Sauté, approx 1 min
- Then add mixed vegetables, white miso paste and water to the inner pot and mix
- Add linguine and salt to the inner pot
- Close and lock the lid and turn the steam release handle to Sealing
- Pressure cook, High, 3 min, then quick-release the pressure
- Heat - Sauté, Normal
- Mix
- Add salt and coconut milk to the inner pot
- Cook - Sauté, approx 2 min
- Then add broccoli to the inner pot and cover
- Let rest - 3 min
- Sprinkle with peanuts
- Serve