COURSE:
Lunch, Main Course, Thai, Weekly Meal Planner
Comfort Food with a Fragrant Twist
This recipe takes classic slow-cooked brisket in a fresh new direction. Red curry paste, ginger and coconut cream create a deeply flavourful cooking liquid that gently infuses the beef as it cooks. The result is a dish that feels both comforting and vibrant, balancing rich, savoury flavours with subtle sweetness and warming spice.
Low Effort, Big Reward
Using your Instant Pot’s Slow Cook function, this recipe is wonderfully hands-off. After a quick sear to build flavour, the brisket slowly cooks in the aromatic coconut curry broth until it becomes fork-tender and easy to shred. While the cooking time is long, the preparation is simple, making it ideal for busy days when you want dinner to practically make itself.
A Broth Worth Savouring
The real star of this dish is the rich coconut curry broth. As the brisket cooks, it releases flavour into the liquid, creating a deeply savoury base. Sugar snap peas and baby corn are added at the end for freshness and texture, while a splash of fish sauce brings everything into balance with an irresistible depth of flavour.
How to Serve It
Pile the shredded brisket and vegetables over bowls of tender egg noodles, then ladle generously with the fragrant broth. Garnish with fresh coriander, sliced chilli, lime wedges or spring onions for extra colour and brightness. It’s a complete meal that’s equally suited to a cosy family dinner or a relaxed weekend gathering.
Perfect for Batch Cooking
This recipe makes plenty, making it ideal for feeding a crowd or preparing meals ahead of time. The brisket and broth develop even more flavour overnight, and leftovers can be stored in the fridge or frozen for future meals. Simply reheat and serve with freshly cooked noodles whenever you need a comforting dinner in a hurry.
Rich, Warming and Full of Flavour
With tender shredded brisket, creamy coconut curry broth and plenty of fresh vegetables, these Slow-Cooked Coconut Curry Brisket Noodle Bowls deliver restaurant-worthy flavour with minimal effort. It’s the kind of comforting, crowd-pleasing meal that feels special enough for guests but easy enough for any night of the week.
Thai Red Curry Brisket Noodle Bowls
Prep Time:
20
Cook Time:
8 hours
Servings:
6
Total Time:
8 hours and 20 minutes
Ingredients
1.5kg beef brisket
2 tbsp oil
4 tbsp red curry paste
1 tbsp grated ginger
2 x 400ml tins coconut cream
2 cups chicken stock
250g sugar snap peas
200g baby corn
fish sauce, to taste
250g egg noodles
Instructions
- Set your Instant Pot to Sauté on High. Rub the 1.5kg beef brisket with 2 tbsp oil and season generously with salt and pepper. Brown the brisket on all sides until deeply golden, then remove it to a plate.
- Reduce the heat to medium and add 4 tbsp red curry paste and 1 tbsp grated ginger to the pot. Cook for about 2 minutes, stirring frequently, until the paste darkens slightly and becomes fragrant.
- Pour in the 2 x 400ml tins coconut cream and 2 cups chicken stock, stirring well to combine and scraping up any browned bits from the bottom of the pot.
- Return the brisket to the pot. Cancel the Sauté setting, select Slow Cook on Low, and cook for 8 hours, turning the brisket halfway through if possible to encourage even cooking.
- The brisket is ready when it can be easily pulled apart with two forks. Remove it from the cooking liquid and transfer it to a tray. Shred into bite-sized pieces, discarding any large pieces of fat.
- Cancel the Slow Cook setting and switch the Instant Pot back to Sauté. Add the 250g sugar snap peas and 200g baby corn to the broth. Cook for 3–5 minutes until the vegetables are just tender but still retain some bite.
- Return the shredded brisket to the pot and season the broth with fish sauce, to taste. Start with a tablespoon and add more as needed. The broth should taste rich, savoury, and well balanced.
- Meanwhile, cook the 250g egg noodles according to the packet instructions in a pan of salted boiling water. Drain well.
- Divide the noodles between six bowls. Top with the shredded brisket, sugar snap peas, and baby corn, then ladle over plenty of the coconut curry broth.
- Notes: This freezes well without the noodles. For serving, you can finish each bowl with fresh coriander, sliced spring onions, lime wedges, or sliced red chilli if you have them on hand.
Notes
This recipe is perfect for multi-cookers like the Instant Pot Pro Multi-Cooker 5.7L in Coconut White.
Thai Red Curry Brisket Noodle Bowls
COURSE:
Lunch, Main Course, Thai, Weekly Meal Planner
Prep Time:
20
Cook Time:
8 hours
Servings:
6
Total Time:
8 hours and 20 minutes
Ingredients
1.5kg beef brisket
2 tbsp oil
4 tbsp red curry paste
1 tbsp grated ginger
2 x 400ml tins coconut cream
2 cups chicken stock
250g sugar snap peas
200g baby corn
fish sauce, to taste
250g egg noodles
Instructions
- Set your Instant Pot to Sauté on High. Rub the 1.5kg beef brisket with 2 tbsp oil and season generously with salt and pepper. Brown the brisket on all sides until deeply golden, then remove it to a plate.
- Reduce the heat to medium and add 4 tbsp red curry paste and 1 tbsp grated ginger to the pot. Cook for about 2 minutes, stirring frequently, until the paste darkens slightly and becomes fragrant.
- Pour in the 2 x 400ml tins coconut cream and 2 cups chicken stock, stirring well to combine and scraping up any browned bits from the bottom of the pot.
- Return the brisket to the pot. Cancel the Sauté setting, select Slow Cook on Low, and cook for 8 hours, turning the brisket halfway through if possible to encourage even cooking.
- The brisket is ready when it can be easily pulled apart with two forks. Remove it from the cooking liquid and transfer it to a tray. Shred into bite-sized pieces, discarding any large pieces of fat.
- Cancel the Slow Cook setting and switch the Instant Pot back to Sauté. Add the 250g sugar snap peas and 200g baby corn to the broth. Cook for 3–5 minutes until the vegetables are just tender but still retain some bite.
- Return the shredded brisket to the pot and season the broth with fish sauce, to taste. Start with a tablespoon and add more as needed. The broth should taste rich, savoury, and well balanced.
- Meanwhile, cook the 250g egg noodles according to the packet instructions in a pan of salted boiling water. Drain well.
- Divide the noodles between six bowls. Top with the shredded brisket, sugar snap peas, and baby corn, then ladle over plenty of the coconut curry broth.
- Notes: This freezes well without the noodles. For serving, you can finish each bowl with fresh coriander, sliced spring onions, lime wedges, or sliced red chilli if you have them on hand.
Notes
This recipe is perfect for multi-cookers like the Instant Pot Pro Multi-Cooker 5.7L in Coconut White.
Comfort Food with a Fragrant Twist
This recipe takes classic slow-cooked brisket in a fresh new direction. Red curry paste, ginger and coconut cream create a deeply flavourful cooking liquid that gently infuses the beef as it cooks. The result is a dish that feels both comforting and vibrant, balancing rich, savoury flavours with subtle sweetness and warming spice.
Low Effort, Big Reward
Using your Instant Pot’s Slow Cook function, this recipe is wonderfully hands-off. After a quick sear to build flavour, the brisket slowly cooks in the aromatic coconut curry broth until it becomes fork-tender and easy to shred. While the cooking time is long, the preparation is simple, making it ideal for busy days when you want dinner to practically make itself.
A Broth Worth Savouring
The real star of this dish is the rich coconut curry broth. As the brisket cooks, it releases flavour into the liquid, creating a deeply savoury base. Sugar snap peas and baby corn are added at the end for freshness and texture, while a splash of fish sauce brings everything into balance with an irresistible depth of flavour.
How to Serve It
Pile the shredded brisket and vegetables over bowls of tender egg noodles, then ladle generously with the fragrant broth. Garnish with fresh coriander, sliced chilli, lime wedges or spring onions for extra colour and brightness. It’s a complete meal that’s equally suited to a cosy family dinner or a relaxed weekend gathering.
Perfect for Batch Cooking
This recipe makes plenty, making it ideal for feeding a crowd or preparing meals ahead of time. The brisket and broth develop even more flavour overnight, and leftovers can be stored in the fridge or frozen for future meals. Simply reheat and serve with freshly cooked noodles whenever you need a comforting dinner in a hurry.
Rich, Warming and Full of Flavour
With tender shredded brisket, creamy coconut curry broth and plenty of fresh vegetables, these Slow-Cooked Coconut Curry Brisket Noodle Bowls deliver restaurant-worthy flavour with minimal effort. It’s the kind of comforting, crowd-pleasing meal that feels special enough for guests but easy enough for any night of the week.
