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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How to make this recipe
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Dump all ingredients except for red pepper, snow peas, rice noodles and toppings into Instant Pot. Pressure cook ingredients for 3 minutes.
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While the ingredients are cooking, drizzle 1 tbsp olive oil over rice noodles. Boil water in your kettle then pour over noodles and stir, until noodles are just softened. Drain and set aside.
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When Instant Pot is safe to open, add red peppers and snow peas then let sit for 5 minutes.
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Add cooked rice noodles to bowls, then top with curry mixture and toppings.
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Serve and enjoy!
Ingredients and substitutions
- Olive oil – any neutral oil will work in place of olive oil. Some neutral oil options to use are sunflower oil, grapeseed oil and vegetable oil.
- Chicken breast – chicken breast is a leaner option but chicken thighs will also work well in this recipe and may be a juicier option!
- Garlic – use fresh or jarred minced garlic for this recipe.
- Ginger – fresh grated ginger or ginger paste.
- Red curry paste – if you are able to make your own homemade curry paste, use that. Otherwise store bought red curry paste is an easy choice that still tastes great.
- Coconut milk – full fat coconut milk adds an authentic red curry taste to this recipe. If necessary, you can substitute coconut milk with greek yogurt, heavy cream or any non dairy milk of your choice.
- Soy sauce – instead of soy sauce you can use tamari or coconut aminos.
- Red pepper – any other bell pepper colour will work well in this dish.
- Snow peas – substitute snow peas with sugar snap peas, edamame or green beans. You can also opt out of the peas and use another veggie of your choice like broccoli, carrots or bok choy.
- Rice noodles – vermicelli noodles can be used instead of rice noodles. If you're not worried about gluten, you can use linguine of fettuccine in place of the rice noodles.
- Peanuts (crushed and used as a garnish)
- Sesame seeds (to garnish)
- Cilantro (to garnish)
Storing and reheating
For any leftovers, I recommend storing in individual glass meal prep containers, then you can reheat directly in the same container. Reheat in the microwave for 2-3 minutes, then garnish with the crushed peanuts, sesame seeds, and cilantro.
This curry dish will last in the fridge for up to five days, making it a great meal prep dish for the week!
Freezing this recipe
To freeze any leftover chicken for future meals, place your chicken in an airtight container or freezer bag. You will want to make sure it is airtight to avoid freezer burn. If you decide to place your chicken in the freezer, make sure it has cooled down entirely first. After freezing your chicken, it can last up to three months!
You can also freeze the whole meal in an airtight container or freezer bag for up to 3 months if you can't finish it within the five days that it can be kept in the fridge. To reheat, move the dish to the fridge the night before to let it thaw and then warm it up in the microwave.
Other curry recipes
Meal prep tools
- Grab some glass meal prep bowls if you plan on storing the leftovers
- These are the vermicelli noodles I buy.
- And of course I get all my free-range chicken breasts from Butcher Box!
Instant Pot Red Curry Chicken Noodles
Ingredients
- 2 tbsp olive oil, divided
- 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
- 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 Instant Pot. Set to manual and pressure cook on high for 3 minutes. Instant Pot will take about 10 minutes to pre-heat and then the 3 minutes to cook. 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, drizzle 1 tbsp olive oil over rice noodles. Boil water in your kettle then pour over noodles and stir, soaking in a large bowl for 1-2 minutes until noodles are just softened (they should be hard at the centre). Drain and set aside.
- When Instant Pot is safe to open, add red peppers and snow peas then let sit for 5 minutes. Add cooked rice noodles to bowls, then top with curry mixture and toppings. Serve and enjoy!
Video
Nutrition
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Karly says
Super easy and looks delicious! Can’t wait to try this!
Taylor Stinson says
Thanks so much Karly!!! Let me know if you do! 🙂
Victor says
Hi there, fellow Torontonian. What a lovely bowl! Makes my mouth water,
Taylor Stinson says
Thanks so much Victor 🙂
Sonal says
I have got it cooking now, with some tweaks. Using green curry paste as opposed to red (since it was all i had on hand) and a bag of frozen asian veggies….cant wait to try it!
Taylor Stinson says
Oooooh green curry sounds fantastic Sonal!!! Hope it turned out deliciously for you!
Kat says
What might the timing be in a regular slow cooker?
Taylor Stinson says
Hi Kat – unfortunately I couldn’t really tell you because this isn’t a slow cooker recipe. If I had to guess, you could put the chicken and curry sauce ingredients in for 6-8 hours on low and see if it turns out, then do the noodles and veggies separate from there. Hope that helps!
Rebecca says
Looks delish!! I’ve been making your recipes after recently discovering your recipes – so good!! Do you have another recipe for those who don’t have an instant pot? 🙁
Taylor Stinson says
Aww thanks Rebecca! 🙂 This recipe can easily be done without the Instant Pot – you could always cook the chicken, ginger, garlic and onions on the stove then add in the curry paste and coconut milk and stir in the red pepper and snap peas and cook those for 5 min or so. Cook the noodles separately as you would do with the Instant Pot version then pour the curry overtop in a bowl. I do have a similar stovetop version of this recipe from years ago (when I was first blogging so my cooking skills weren’t as up to par, haha) but I mix the noodles in with the sauce in that one (linked here: https://thegirlonbloor.com/thai-red-coconut-curry-noodle-bowls/) and I find it that mixing the noodles and sauce instead of just pouring overtop kind of makes them soggy and at risk of absorbing too much liquid. Hopefully you’ll be able to try this newer version instead though with the tips I’ve listed above…it’s one of my faves 🙂
Leah says
Made this for supper last night and it was a huge hit in our house!! From taking the stuff out of the fridge to sitting down to eat it was under 30 minutes – my kinda meal 🙂 I think next time I make it I will add a few tablespoons of fish sauce at the beginning and then in addition to the peppers and peas, add onions and bean sprouts at the end. We served it over rice as I already had some cooked. Thank you for a new meal to add to the regular rotation!!!
Melissa says
I really want to try this recipe but I don’t have an instant pot I can do this in my crock pot or stove top? If so do any of the instructions change?
Taylor Stinson says
Hey Melissa! You could definitely do this on the stovetop! Just put all the ingredients in a pot on the stove save for veggies, noodles and toppings. Cook for 15 minutes or so until the chicken is cooked through then stir in the veggies and cook another 5 min. Add the noodles that are cooked separately and your toppings and that should be all there is to it!
Rose says
Can you put the noodles in the instant pot to cook?
Taylor Stinson says
Hey Rose! Yes you can – keep the noodles floating on top as you see in this recipe: https://thegirlonbloor.com/instant-pot-honey-sesame-chicken-noodle-bowls/
Jessie says
Hello! First just want to say LOVE your blog and the recipes. I made this recipe and I loved the flavor, but the sauce turned out super watery. Do you have any suggestions to thicken it up?
Taylor Stinson says
Hi Jessie – you can mix 1 tbsp cornstarch with 1 tbsp water and then stir into the noodles and saute for 2-3 minutes. That should do the trick!
Carrie Maier says
I would love to alternate this with prawns vs. chicken. Any suggestions how to do the prawns in this receipe?
Taylor Stinson says
Unfortunately I don’t think it would work with this recipe 🙁 The shrimp would get overcooked in the Instant Pot and if you cook the noodles without any protein I also fear they would get overcooked. I wish I could help but I haven’t tested it.