These Instant Pot Red Curry Chicken Noodles come together in less than 30 minutes – you'll love this Thai-inspired meal idea!
Ingredients and substitutions
- Olive oil – any neutral oil will work in place of olive oil like 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 can both be used.
- 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 – these are great to garnish the dish with, but you can leave them off if need be.
- Sesame seeds – garnish with black or white sesame seeds or leave these off.
- Cilantro – leave the cilantro off if you’re not a fan.
How to make this recipe
- Add everything to the Instant Pot in order.
- Cook on high pressure for 3 minutes.
- Boil the noodles.
- Top the noodles with the curry.
- Serve and enjoy!
Making this dish on the stovetop
Don’t have an Instant Pot handy? No worries! You can easily make these red curry chicken noodles on the stovetop as well. Here’s how:
- Sauté the chicken in a pan on the stovetop.
- Add the garlic, ginger and red curry paste.
- Stir in the coconut milk, soy sauce, red pepper and snap peas.
- Cook until the veggies are tender.
- Boil the noodles as normal.
- Serve the curry over noodles and enjoy!
Frequently Asked Questions
This recipe has 454 calories per serving. If you want to cut down on the calorie count a bit, you can use low-fat coconut milk, but the curry won’t be as creamy.
Red curry is hotter or spicier than green curry. Red curry is made with lots of chilies, whereas green curry contains basil, coriander and chili peppers in addition to a range of other ingredients.
This dish definitely has a bit of kick to it, but it’s not overwhelmingly spicy. If you want to cut down on the spice a bit, I suggest using a homemade red curry paste so you can control the number of chilies that go into it.
Storing and reheating
I recommend storing any leftovers in individual glass meal prep containers for up to 5 days. This recipe is great for meal prep! Just pull a container out of the fridge then reheat it in the microwave for 2 to 3 minutes. Garnish your curry with crushed peanuts, sesame seeds and cilantro then enjoy.
Freezing this recipe
You can freeze this red curry in an airtight container or freezer-safe Ziploc bag for up to 3 months. To reheat, let it defrost in the fridge overnight then reheat as normal.
You can also freeze the leftover chicken on its own separately for future meals. If you decide to freeze your chicken, make sure it has cooled down entirely then freeze it for up to 3 months.
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Meal prep tools for this recipe
- 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
- 1 tbsp olive oil
- 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, 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, press saute mode and add red peppers and snow peas, sauteeing for 5 minutes. Add cooked rice noodles to bowls, then top with curry mixture and toppings. Serve and enjoy!
STOVETOP INSTRUCTIONS
- Heat 1 tbsp olive oil in a large saucepan over med-high heat. Add chicken, seasoning with salt and pepper and sauteeing for 2-3 minutes until lightly browned. Add in garlic, ginger and red curry paste, sauteeing another 30 seconds until fragrant. Finally, add coconut milk, soy sauce, red pepper and snap peas, sauteeing for another 7-8 minutes until the veggies are tender.
- Meanwhile, 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.
- Add cooked rice noodles to bowls, then top with curry mixture and toppings. Serve and enjoy!
Comments & Reviews
C says
This is my new favourite dinner of all time. So easy and delicious!
Taylor Stinson says
I’m so happy you enjoyed!