Creamy Curry Noodles
Ingredients
- 1 onion, diced
- -3 cloves garlic, 1 tbsp ginger, 1 green chili; minced
- -2-3 tbsp red curry paste, to taste
- -1/4 tsp cayenne pepper
- -1 cup (240mL) vegetable broth
- -8 oz (225g) dry noodles, I used linguine
- -14 oz (400ml) lite coconut milk
- -4 cups chopped broccoli
- -salt & pepper; to taste
Preparation
In a large pot, sauté the onion, garlic, ginger, and chili for 4-5 minutes. Once fragrant, then add in the curry paste and cayenne with a splash of water, and incorporate well. Stir in coconut milk, broth, and noodles, salt, and pepper. Cover and cook on low heat for 5 minutes, then add broccoli and cover again for 5-10 minutes (depending on the type of noodles). Stir occasionally; once everything is cooked through, serve warm
For Instant Pot: follow everything above up to adding the noodles. Stir in broccoli along with the noodles + liquid + salt & pepper, then close the Instant Pot lid and cook on manual mode for 3-5 minutes. Release the pressure once the time is up, then stir well & serve warm