Creamy Green Curry Chicken Ramen
A creamy, delicious, Thai-inspired upgrade to ramen noodle packages. For more of a kick, you can double the jalapeño and add additional curry paste.
Ingredients
- 1 tablespoon vegetable oil
- 1 jalapeño pepper seeded and minced
- 2 cloves garlic minced
- 1 teaspoon grated fresh ginger
- 1 lime zested
- 2 cups shredded deli rotisserie chicken
- 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
- 3 ounce packages ramen noodles without flavor packet
- 8 ounce package snow peas
- 1 red bell pepper chopped
- ¼ cup chopped fresh cilantro
Instructions
- Heat oil in a large pot over medium heat. Add jalapeño, garlic, ginger, and lime zest; cook and stir for 1 minute. Add shredded chicken and stir until well blended, about 30 more seconds.
- Add coconut milk, chicken stock, curry paste, soy sauce, fish sauce, brown sugar, and basil; stir well. Bring to a simmer, stirring occasionally.
- Add ramen noodles, snow peas, and bell pepper; cook until noodles are al dente and the vegetables are crisp-tender, 3 to 5 minutes.
- Serve hot garnished with cilantro.
Notes
From the Editor
This recipe was updated to use 1 (8 ounce) package of snow peas.