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
Ingredients
- 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
Instructions
- 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!
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More Curry!
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Who is your fave DJ? I know you’ve mentioned edm before, major paleomg and edm fan here!
well it was deorro, but that show the other night was SO disappointing so I’m not sure anymore lol. i did see steve angello in vegas and that was truly truly amazing!
I don’t have an instant pot – could I just do it in a Dutch oven on the stove top?
i haven’t tried that way so i can’t say
Juli,
My husband decided about 6 months ago that growing out a longer beard was a fun idea. I tried to smile and nod for the first month or so but when it was growing out in different lengths and thickness, I just couldn’t take it anymore. I convinced him that going to a men’s barber shop of some sort to get it trimmed and washed etc would be fun. He tried it and came back complaining it was too short but admitted it looked better lol so maybe try that route. I’ve also bought him a beard brush and beard balm that helps with taming all that scruffy hair and makes it look neater/not so crazy. He’s been keeping it shorter and better maintained ever since. Good luck! Can’t wait to hear about the beard saga in a podcast.
PS – Thanks for answering my question about your hair washing (or lack there of lol). You’re the best!
Hello Juli,
I tried this recipe last night and it was amazing! So much flavor once the lemongrass and other flavors are infused. I’m never let down by your recipes and have shared with others who find them amazing as well.
Thanks
Vanessa
yay!! that’s awesome! glad you loved it!
I’m obsessed with Thai food these days, I could seriously eat it every day!
Juli! I love your posts! However, I hate the flavor of coconut with the passion of one thousand burning suns and am in the middle of Whole30. Do you have a good alternative for coconut milk? I’m wondering if unsweetened almond milk would do the trick?
i would just try a different recipe, curry is made with coconut milk, that’s what curry is
Hi Juli.
There are plenty of curries that are made with no coconut milk but they are often very spicy. Curries can also be made with yogurt. I think your reader is looking for a dairy free alternative that is not coconut milk because they can’t use yogurt.
The word curry was invented by British colonialists in the 18th century. Most likely a bastardization of the Indian word kari (meaning sauce), it refers to a number of saucy dishes flavored with curry powder or curry paste.
The idea of curry began in India. By the beginning of the 18th century, the Dutch and the British were selling standardized curry powders. At the Universal Paris Exhibition of 1889, a curry decree set the composition of curry as having prescribed amounts of tamarind, onion, coriander, chilli pepper, turmeric, cumin, fenugreek, pepper, and mustard.
haha thanks for the background, spence. sorry that i wasn’t more specific. there isn’t a alternative for THIS curry recipe. i’m not a fan of curries without cream or coconut milk, personally
I’d really love to try this recipe, but I have a fish allergy. What do you think would make for an acceptable substitute?
you can leave it out, there’s really no sub for fish sauce that i know of
Thai red curry is my faveeee, but I have been weary about making it at home. I finally bit the bullet (and got my ass to the Asian grocery store) to make this soup and it was AMAZING! So, so good and easy. I upped the spice level with an additional spoonful or two of red curry paste as well as some Thai chilis– totally bomb. Thank you for sharing!
Um this recipie is amazing!!! It’s super easy to cook with lemongrass, which I didn’t know prior to making this.
What are you supposed to do with the leftover lime leaves though? Freeze? Bought like a whole bag for $1.
i would google it but i’m sure you can freeze it
Yep, thanks. PS making this AGAIN this week.