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Creamy Green Curry Chicken Ramen
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A creamy, delicious, Thai-inspired upgrade to ramen noodle packages. For more of a kick, you can double the jalapeno and add additional curry paste.
Prep Time:
15 mins
Cook Time:
15 mins
Total Time:
30 mins
Servings:
4
Ingredients
- 1 tablespoon vegetable oil
- 1 jalapeno pepper, seeded and minced
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 1 lime, zested
- 2 cups shredded deli rotisserie chicken
- 2 (13.5 ounce) cans coconut milk
- 3 cups chicken stock
- ¼ cup green curry paste
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- ½ teaspoon dried basil
- 2 (3 ounce) packages ramen noodles (without flavor packet)
- 8 (6 ounce) packages snow peas
- 1 red bell pepper, chopped
- ¼ cup chopped fresh cilantro
Directions
- Heat oil in a large pot over medium heat. Add jalapeno, garlic, ginger, and lime zest to the pot and cook, stirring, for 1 minute. Add shredded chicken to the pot and stir into the jalapeno mixture, sauteing and stirring until well blended, about 30 more seconds.
- Add coconut milk, chicken stock, curry paste, soy sauce, fish sauce, brown sugar, and basil to the pot and stir well. Bring to a simmer, stirring occasionally.
- Add ramen noodles, snow peas, and bell peppers and cook until the noodles are al dente and the vegetables are crisp-tender, 3 to 5 minutes.
- Serve garnished with cilantro.
Nutrition Facts
calories916 | |
---|---|
total fat 66g | |
saturated fat 43g | |
cholesterol 53mg | |
sodium 1801mg | |
total carbohydrate 68g | |
dietary fiber 13g | |
protein 44g | |
potassium 1380mg |
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