Instant Pot Thai Red Curry Noodle Bowls
Well I’m exhausted. My favorite DJ was in town last night (on a Wednesday…really convenient) and he decided it would be a good idea to have 3 opening DJs who really kind of sucked the big one. Which meant he didn’t go on until 12:30. Which meant it was over at 1:30 and I wasn’t in bed until 3 but then set an alarm for 6:45 to ensure this post got done before coaching a class at my gym. Which means, I’m not functioning, really in any capacity. Can’t do this sh*t anymore, especially on a Wednesday. Next time, no other commitments will be made and I plan on eating 45 gluten free pancakes from Snooze after I dance for 4 hours straight. Baby needs her carbs after a night like that.
Yes, I did just call myself baby. And yes, I hate myself for it.
So we’ve run into a problem, guys. Hopefully you can help me solve it. My husband is going through a “grow your beard out” phase and I need it to be over ASAP. Especially since we leave on vacation soon. I’ve decided I hate beards when it’s on a person I actually have to kiss. Yes, hate. Unless it has JUST been washed, I think it smells weird. And it grosses me out. And then I don’t want to kiss him. And let it be known, we are in the first year of marriage, there should be a lot of kissing going on. But he’s attached to this beard. I’m pretty sure he has a crush on it based on the amount of times he caresses it each day. And from what I’ve heard, there are poop particles floating around in beards. Turns out, I’m not into making out with a poop particle face. Just how I feel. HELP!
I truly wish I had more to say, but my brain (and body from dancing for so long) is no longer functioning. The only thing that is keeping me going at any sort of speed is this coffee that I’m holding in order to not fall asleep sitting up. But this may cause bigger issues once I finally do fall asleep and the coffee takes a dive onto my keyboard. That would be the real icing on the cake here. Ok, well I need to go coach and then record my first interviewed podcast, all while trying to figure out how to record another human being who is not in a room with me. Learning new skills is hard, but learning new skills when you have an IQ of 22 at the moment is close to impossible. Cheers to an impossible day! Go crush this Wednesday…and make this curry!
Instant Pot Thai Red Curry Noodle Bowls
- Yield: 4 1x
- 3 tablespoons ghee
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 large carrot, julienne sliced
- 1/2 yellow onion, diced
- 2 garlic cloves, minced
- 1 (14 ounce) can of coconut milk
- 2 tablespoons red curry paste
- 2 tablespoons coconut aminos
- 2 teaspoons fish sauce
- juice of 1 lime
- 2 lemongrass stalks, smashed with the back of a knife
- 2 lime leaves, rolled between fingertips to release fragrance
- 1/2 cup chicken bone broth
- 1 pound boneless, skinless chicken breasts, thinly sliced at an angle
- pinch of salt
- 3 zucchinis, peeled and made into noodles using a spiralizer
- 1/3 cup cashews, roughly chopped, for garnish
- handful of cilantro, roughly chopped, for garnish
- lime wedges, for garnish
- Place ghee in the basin of the instant pot then press the sauté button. Once the ghee begins to melt, add the red and yellow bell pepper, carrot, onion and garlic and sauté for about 5 minutes, until onion becomes translucent.
- Add the curry paste and coconut milk to the instant pot and mix to combine. Let simmer for about 5 more minutes, then add the coconut aminos, fish sauce, lime juice, lemongrass, lime leaves, chicken broth, then sprinkle the chicken throughout. Add a bit of salt before mixing thoroughly.
- Press the keep warm/cancel button then secure the lid, close off the pressure valve then press the Soup button. This will cook for 30 minutes once it comes up to pressure. Once the curry is done cooking, you can let it naturally release or do a quick release, then remove the lime leaves and lemongrass stalks and discard, and stir everything together.
- While the curry is cooking, peel and spiral the zucchini into noodles. Place between two paper towels, sprinkle with a bit of salt on top, then place something heavy like a cast iron skillet on top of the top paper towel to help pull out the excess liquid for about 10 or so minutes.
- Once the curry is done cooking and lemongrass/lime leaves have been removed, place instant pot back on the Sauté function, and add the zucchini noodles into the curry. Continually mix for about 8-10 minutes, until the curry has thickened by 1/3 and the zucchini noodles are cooked through.
- Scoop curry into bowls, garnish with cashews and cilantro and squeeze fresh lime juice on top!
Click Here To Get All My PaleOMG Recipes Into Your Meal Planner With Real Plans!
I may be compensated through my affiliate links in this post, but all opinions are my own. This compensation helps with expenses to keep this blog up and running!
Oh, Hi! I’m Juli.
DON’T MISS A BITE
discounts, and stories straight to your inbox for FREE!