Name: Thai Red Curry Chicken Noodles
Prep time: 15 min
Total time: 55 min
Yield: Makes: 4 to 6 bowls
Cuisine: Thailand
Ingredients: 1½ pounds (720 g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces; ¼ cup (60 ml) red curry paste; 8 ounces (240 g) dried or 1 pound (450 g) fresh Chinese egg or wheat noodles; ½ cup (120 g) sliced shallots or red onions, soaked in water to tame their bite; Limes, halved or cut into wedges (preferably key limes); ¼ cup (60 g) chopped shallots; 1 tablespoon minced garlic (3 medium cloves); 1 cup (240 ml) unsweetened coconut cream (not milk!), gently warmed; 3 tablespoons fish sauce; 2 tablespoons soy sauce; 1 cup (25 g) chopped cilantro/coriander leaves; 1 cup (140 g) chopped Pickled Chinese Mustard Cabbage, rinsed and drained; 3 tablespoons coconut sugar or 2 tablespoons light brown sugar; Store-bought roasted chili paste; 1 teaspoon fine sea salt; 1 (13½-ounce/400-ml) can coconut milk; Fish sauce; 2 cups (480 ml) low-sodium chicken stock; 2 tablespoons vegetable oil; 1 teaspoon ground turmeric; ½ teaspoon yellow curry powder or paste

Preparation info

Makes:
4 to 6 bowls

Difficulty
Easy
Ready in
55 min

Appears in

Instant Pot Asian Pressure Cooker Meals

By Patricia Tanumihardja

Published 2020

About

Khao soi is a popular northern Thai noodle dish. Traditionally, this dish is served with egg noodles but feel free to use rice noodles for a gluten-free option.

Ingredients

Curry Gravy

2 tablespoons vegetable oil
1 tablespoon minced garlic (3 medium

Method

Make the gravy. Select SAUTÉ and set to MEDIUM/NORMAL. Add 2 tablespoons oil. When the pot is hot, add the garlic and shallot and stir and cook until fragrant, about 30 seconds.
Add the red curry paste, turmeric and yellow curry powder. Stir to break up the paste. Some