Description
A rich, Thai-inspired ramen bowl with coconut curry broth, tender chicken, and noodles.
Ingredients
1 1/2 tablespoons unsalted butter
1 large sweet yellow onion, chopped
1 large yellow bell pepper, chopped
4 garlic cloves, minced
3 tablespoons fresh ginger, grated
1–2 tablespoons red curry paste
2 tablespoons light brown sugar
1 teaspoon mild curry powder
2 cups low sodium chicken broth
1 large russet or Yukon gold potato, peeled and chopped
2 tablespoons creamy peanut butter
1 1/2 teaspoons kosher salt
2 cans coconut milk
2 pounds chicken breasts, thinly sliced
1 tablespoon rice vinegar
2 tablespoons cornstarch
1 egg white
Ramen noodles
Fresh herbs and cashews
Instructions
1. Melt butter and sauté onion and pepper.
2. Add garlic, ginger, sugar, and curry paste.
3. Simmer with broth, potato, peanut butter, and salt.
4. Blend with coconut milk until smooth.
5. Marinate chicken and add to simmering curry.
6. Serve over noodles with toppings.
Notes
Store broth and noodles separately for best texture.
- Prep Time: 35 minutes
- Cook Time: 25 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: Thai-inspired