Feel free to add cooked noodles to this dish before serving; no earlier though because the noodles will absorb all the broth. Ingredients: 4 cups chicken broth 1 14-ounce coconut milk 1/4 cup soy sauce a jigger of fish sauce 2 tbsps honey 1/3 cup creamy peanut butter 1/4 cup Thai red curry paste 2 ...
Don’t think I haven’t been using my Instant Pot–I have–but I haven’t found a cool new toy that could write this post for me while I’m actually going through the recipe. So recipes are being tested, but I haven’t made the time to sit and write and edit them down. Here’s one though, a remake ...
What do you do when you have a whole fresh pineapple leftover from a party? This is a great mix of sweet and sour. Waiting to add the red bell pepper for last leaves them tender and with more bite than if you include them in the pressure cooking. Same for the pineapple: they will ...
Mark Wilson of Co.Design is more or less a vegetarian now, and so when I wanted yet another curry-inspired recipe for the Instant Pot I turned to him. The original one uses amchoor, a dried unripe mango powder used in Punjabi cooking to provide sourness. I didn’t want to buy yet another spice to add ...
Is an Instant Pot necessary to make this recipe? Absolutely not, especially because I used ground rib eye rather than big pieces of it. But I wanted to be able to cook the pasta in the 15 minutes it took to cook the meat. Everything was basically ready at the same time and I was ...