Top Chef Thai Massaman Noodles

Ingredients

The Base & Vegetables

• 2 lbs ground chicken
• 1 large onion, cut into thick wedges
• 2-3 large carrots, peeled and roll-cut into 1-inch chunks
• 1-2 bell peppers, sliced into thin strips (kept separate)

The Flavor Builders & Liquids

• 1 tbsp neutral cooking oil
• 4 cloves garlic, minced
• 1 tbsp fresh ginger, minced or grated
• 2-3 tbsp Maesri Massaman Curry Paste (up to whole can for bolder flavor)
• 2 cans (13.5 oz each) full-fat coconut milk
• 1/2 cup chicken broth
• 2 tbsp fish sauce
• 1 tbsp brown sugar (or honey)

The Noodles & Garnishes

• 1 package Wide Rice Stick Noodles (Size L/XL)
• 1/2 cup cashews, chopped and toasted
• 1 bunch fresh cilantro (stems finely minced, leaves kept whole)
• 1 fresh lime, juiced (plus extra wedges for serving)

Dill-Cucumber Palate Cleanser

• 1 large English cucumber (or 3 Persian), lightly smashed and chopped
• 1 handful fresh dill, roughly chopped
• 2 tbsp rice vinegar
• 1 tsp sugar
• Pinch of salt

Instructions

Phase 1: The Flavor Build

1. Activate Aromatics: Turn Instant Pot to Sauté. Add oil, onion wedges, garlic, ginger, and curry paste. Cook for 2-3 minutes until fragrant.
2. Brown the Chicken: Add ground chicken. Break it up and cook for 5-7 minutes until mostly browned.
3. Deglaze & Build: Pour in 1/2 cup chicken broth and scrape up any browned bits from the bottom. Toss in the chopped carrots. Pour in coconut milk, fish sauce, and brown sugar. Stir well.
4. Pressure Cook: Press "Cancel". Lock the lid, set valve to "Sealing", and select Pressure Cook (High) for 10 minutes.

Phase 2: The "Keep Warm" Poach

1. Release & Add Peppers: After 10 minutes, Quick Release or allow to naturally release. Open lid and immediately stir in the raw sliced bell peppers.
2. Set and Forget: Put the lid back on. Let the Instant Pot sit on Keep Warm until dinner time (up to 4-6 hours). The residual heat perfectly poaches the peppers without turning them to mush.

Phase 3: Dinner Time Execution (15 mins prior)

1. Toast Cashews: Toast chopped cashews in a dry skillet over medium heat for 2-3 minutes until golden brown and fragrant.
2. Prep Salad: Toss chopped cucumbers and dill with rice vinegar, sugar, and salt. Let sit for 15 minutes before serving (do not make earlier, or they will get soggy).
3. Boil Noodles: Cook wide rice noodles in boiling water according to package directions (approx. 5-8 minutes). Drain and rinse briefly with warm water.
4. The Final Polish: Open the Instant Pot. Stir in the finely minced cilantro stems and the juice of half a lime. Taste and adjust with more lime or fish sauce if needed.