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This Yellow Curry Noodle Bowl is ready in under 20 minutes with the help of a pressure cooker! Pasta, fresh veggies, vegetable stock, and a delicious yellow curry sauce are cooked together and topped with cilantro, pepper, and sesame seeds to make a simple and easy meal!
My pressure cooker Yellow Curry Noodle Bowl is my new favorite weeknight dinner (or even lunch!). This recipe is ready in under 20 minutes, and bursting with flavor.
I love curry flavors with pasta, and I love to add ton of veggies like broccoli, onion, mushrooms, bell pepper, and carrots to bring color, texture, and flavor to my dish.
Blue Elephant Royal Thai Cuisine Yellow Curry Sauce is one of my favorite curry sauce because it is so quick and easy without sacrificing an ounce of flavor. The flavor is mild with a hint of spice and wonderfully creamy.
Blue Elephant Royal Thai Cuisine Yellow Curry Sauce is a ready made curry sauce and widely available at retailers such as, The Fresh Market, Stop & Shop, World Market, Giant Eagle Market District, Gelson's, and Harmon's. Also available at select Walmart, Albertsons, Safeway, Jewel Osco, and Giant Foods. I typically purchase my curry sauce at Walmart or on Amazon!
Blue Elephant Royal Thai Cuisine Yellow Curry Sauce has been in business for over 40 years and is sold in 40 countries. The ingredients all-natural, no coloring, no preservatives, authentic, and made in Thailand with Thai ingredients.
WHAT YOU NEED
- Blue Elephant Royal Thai Cuisine Yellow Curry Sauce
- Vegetable or Canola Oil
- Vegetable Stock
- Green Bell Pepper
- Red Bell Pepper
- Matchstick Carrots
- Green Onion
- Sesame Seeds
- Pressure Cooker
- Cutting Board
Place vegetable oil in the pressure cooker. Follow with peppers, mushrooms, onion, carrots, and broccoli.
Add pasta, stock, and curry sauce.
Gently stir so that the pasta is covered with liquid.
Place cover on the pressure cooker and seal. Adjust vent to that it is not venting. Cook on high pressure for 8 minutes.
Manually release the pressure. Stir to coat with sauce and allow pasta to sit for a few minutes to allow sauce to thicken as it cools.
Serve in bowls. Garnish with cilantro, green onions, peppers, and sesame seeds.
COOKING NOODLES IN A PRESSURE COOKER
The pressure cooker is a great way to cook pasta, but the type and thickness is something to keep in mind when cooking.
For a spaghetti pasta, like in this recipe, 8 minutes is a good cooking time.
Always make sure that the pasta is just covered in liquid so it can cook. If it is unevenly covered there may be portions that stick.
To avoid pasta sticking criss-cross the pasta and do not put it in the pressure cooker in on big lump.
Meat is delicious in this dish and it can easily be adapted!
Steak, chicken, pork, or shrimp can be sauteed prior to adding the veggies, noodles, and yellow curry sauce.
Make sure to cut the pieces small so the cook evenly. Smaller shrimp can even be added in at the end to cook in the hot saucy pasta.
If you’ve tried my PRESSURE COOKER YELLOW CURRY NOODLE BOWL or any other recipe on Cheese Curd In Paradise please take a minute to rate the recipe and leave a comment letting me know how you liked it. I love hearing from you! You can FOLLOW ME on- PINTEREST, FACEBOOK, INSTAGRAM, or TWITTER.
Pressure Cooker Yellow Curry Noodle Bowl
- 10.6 oz Blue Elephant Royal Thai Cuisine Yellow Curry Sauce
- 1 tbsp Vegetable or Canola Oil
- 8 oz Spaghetti
- 4 cups Vegetable Stock
- 1 Green Bell Pepper, sliced
- 1 Red Bell Pepper, sliced
- 1 Small Onion, sliced
- ½ cup Sliced Mushrooms
- ½ cup Matchstick Carrots
- 1 ½ cups Broccoli, chopped
- Cilantro, chopped
- Green Onion, sliced
- Sesame Seeds
- Place vegetable oil in the pressure cooker. Follow with peppers, mushrooms, onion, carrots, and broccoli.
- Add pasta, stock, and curry sauce.
- Gently stir so that the pasta is covered with liquid.
- Place cover on the pressure cooker and seal. Adjust vent to that it is not venting. Cook on high pressure for 8 minutes.
- Manually release the pressure. Stir to coat with sauce and allow pasta to sit for a few minutes to allow sauce to thicken as it cools.
- Serve in bowls. Garnish with cilantro, green onions, peppers, and sesame seeds.
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