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
- 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
- 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
- 6 ounce packages snow peas
- 1 red bell pepper chopped
- ¼ cup chopped fresh cilantro
Instructions
- 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.