I have always been a big fan of anything noodle-y. From pastas to ramen, thai noodles to fideos, any pasta will make me happy. Cue my growing appreciation for anything spicy coupled with this dish and the deal is made. This That Red Curry Noodle dish is an easy weekday dinner that both adults and children are sure to fall in love with. It’s made quickly and easy via an InstantPot and if you have not so big fans of all things spicy you can individually serve Sriracha over each plate instead.

Thai Red Curry Noodle

Ingredients

• 1 tablespoon olive oil
• 1 1/2 pounds boneless, skinless chicken breast, cut into 1-inch chunks
• Kosher salt and freshly ground black pepper, to taste
• 3 garlic cloves, minced
• 1 red bell pepper, diced
• 1 onion, diced
• 3 tablespoons red curry paste
• 1 tablespoon freshly grated ginger
• 6 cups low sodium chicken broth
• 1 (13.5-ounce) can coconut milk
• 1/2 (8-ounce) package rice noodles ( I like A Taste of Thai Fettuccine Noodles)
• 1 tablespoon fish sauce
• 2 teaspoons brown sugar
• 3 green onions, thinly sliced
• 1/2 cup chopped fresh cilantro leaves
• 1/4 cup chopped fresh basil leaves
• 2 tablespoons freshly squeezed lime juice

Prepare

1. First, heat olive oil in a large stockpot or Dutch oven over medium heat. Season chicken with salt and pepper, to taste. Add chicken to the stockpot and cook until golden, about 2-3 minutes; set aside.
2. Then add garlic, bell pepper and onion. Cook, stirring occasionally, until tender, about 3-4 minutes.
3. Next, stir in red curry paste and ginger until fragrant, about 1 minute.
4. Stir in chicken broth and coconut milk, scraping any browned bits from the bottom of the pot.
5. Stir in chicken. Bring to a boil; reduce heat and cook, stirring occasionally, until reduced, about 10 minutes.
6. Stir in rice noodles, fish sauce and brown sugar until noodles are tender, about 5 minutes.
7. Finally, remove from heat; stir in green onions, cilantro, basil and lime juice; season with salt and pepper, to taste.
8. Serve immediately.