Spicy curry bowls with ramen noodels

Name: Spicy curry bowls with ramen noodels
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Asian
Ingredients: 4 cups low-sodium chicken broth; 1 can coconut milk (14 oz); 8oz. cremini mushrooms, trimmed and quartered; 1 cupsliced Fresno chiles; 1/2 cup natural peanut butter; 1/4 cup low-sodium soy sauce; 1/4 cup red curry paste; 3 tbsp minced ginger; 3 tbsp. honey OR coconut sugar; 2 tbsp minced garlic; 1 lb. boneless, skinless chicken thighs; 1 pkg. ramen noodles (3 oz.), broken up; 3 cups chopped baby bok choy; 3 tbsp lime juice; 1/2 cup roasted and salted peanuts, chopped; 1/3 cup each, chopped basil and cilantro; lime wedges; toasted sesame oil

5 steps

Prep:15minCook:45min

Updated at: Thu, 17 Aug 2023 13:20:01 GMT

Nutrition balance score

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Ingredients

6 servings

Instructions

Combine

Step 1

broth, coconut milk, mushrooms, chilies, peanut butter, soy sauce, curry paste, ginger, honey, and garlic in instant pot, stir until peanut butter is incorporated.

Add

Step 2

chicken to Pot. Close lid lock pot, select "manual" or "pressure cook" setting, "high" temperature, and 10 minutes time. Pressure cook chicken mixture until time is up, then quick release and open pot.

Transfer

Step 3

chicken to a cutting board; when cool enough to handle, shred.

Heat

Step 4

pot on "sauté" setting and bring broth mixture to a boil. Return shredded chicken to pot. Stir in noodles (broken up), bok choy, and lime juice; cook until noodles are tender 3-5 minutes.