Creamy Green Curry Chicken Ramen
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.
Ingredients
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1 tablespoon vegetable oil
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1 jalapeno pepper, seeded and minced
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2 cloves garlic, minced
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1 teaspoon grated fresh ginger
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1 lime, zested
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2 cups shredded deli rotisserie chicken
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2 (13.5 ounce) cans coconut milk
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3 cups chicken stock
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¼ cup green curry paste
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2 tablespoons soy sauce
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1 tablespoon fish sauce
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1 tablespoon brown sugar
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½ teaspoon dried basil
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2 (3 ounce) packages ramen noodles (without flavor packet)
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8 (6 ounce) packages snow peas
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1 red bell pepper, chopped
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¼ cup chopped fresh cilantro
Instructions
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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.
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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.
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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.
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Serve garnished with cilantro.
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