Instant Pot Creamy Red Curry Pasta
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Creamy red curry pasta with mushrooms, bok choy, eggplant, and bell peppers. Rich from coconut milk and peanut butter, aromatic with ginger and curry paste. Ready in under 30 minutes.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 tablespoons oil
- 2 green onions, sliced
- 6 cloves garlic, minced
- 1-inch fresh ginger, grated
- 1 to 4 tablespoons Thai red curry paste* (see notes)
- 4 ounces mushrooms, sliced
- 1 large bok choy, chopped in 1-inch pieces
- 1 small eggplant, cut into strips
- 1 red bell pepper, cut into strips
- 2 1/2 cups vegetable broth
- 1 (14-ounce) can coconut milk
- 1/3 cup unsweetened smooth peanut butter
- 2 tablespoons soy sauce (or tamari)
- 1 tablespoon maple syrup (or liquid sweetener of choice)
- 12 ounces rotini pasta
- 2 big handfuls of baby spinach
- Sesame oil
- Lime
- Salt and pepper, to taste
At a glance
PER SERVING · TIME 22M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 7m
- Sodium
- 1398mg
- Total sugar
- 18g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1106mg
- Calcium
- 116mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1398MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.