Creamy Curry Noodles in One Pot
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, add the curry paste and cayenne with a splash of water, and incorporate well.
Stir in coconut milk, broth, 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.
Instant pot method
Follow the instructions above up to adding the noodles.
Stir in broccoli along with the noodles, liquid, salt, and pepper.
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 and serve warm.