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Pressure-Cooker Thai Red Curry

Martha Stewart
  • minutes
  • Serves 4 to 6

INGREDIENTS

1

Butternut squash (3 pounds)

4 cloves

Garlic

1

Peanuts and cilantro, Roasted

2

Shallots, large

4 oz

Shiitake mushrooms

1 can

Coconut milk, unsweetened

1 1/2 tbsp

Thai red curry paste

2 tbsp

Fish sauce

2 tbsp

Lime juice, fresh

2 oz

Rice stick noodles, dried

1

Kosher salt and freshly ground pepper

3 tbsp

Olive oil, extra-virgin