4 c chicken or vegetable broth
16 oz. fettuccine noodles, broken in half
1 can coconut milk (light or regular)
1/4 c sweet Thai chili sauce
1 Tbs ginger
1 Tbs red curry paste
3 cloves garlic, minced
1 tsp kosher salt
Chopped/sliced veggies: carrots, broccoli, bell pepper, zucchini, whatever
Chopped cilantro (optional)
Chopped peanuts (optional)
Pour two cups of broth into the bottom of a pressure cooker. Layer the noodles on top in alternating criss-cross pattern. Pour remaining broth on top.
Whisk together coconut milk, Thai chili sauce, ginger, red curry paste, garlic and salt. Pour this mixture into the pressure cooker. Do not stir.
Secure lid, seal valve, and set to cook on high for 5 minutes. Quick release the pressure, then stir noodles up so they'll stop clumping together. Add the vegetables, close the pressure cooker and let sit for 7 minutes (or more) to let the vegetables steam. Toss until combined. Serve with fresh cilantro and chopped peanuts.
From Mel's Kitchen Cafe
