Thai Red Curry Chicken Ramen
Thai Red Curry Chicken Ramen
Ingredients
- 200 grams chicken thigh, sliced into strips
- 1 tablespoon oil
- 2 tablespoons red curry paste
- 2 garlic, minced
- 1 teaspoon ginger, minced
- 3 cups chicken broth
- 1 can coconut milk, (13.5 oz)
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 tablespoon lime juice
- 2 packs ramen noodles
- as needed fresh cilantro, for garnish
- as needed lime wedge, for garnish
- as needed chili oil, for garnish
Instructions
- 1
Slice the 200 grams of chicken thigh into strips.
⏱️ 5 min
- 2
Heat 1 tablespoon of oil in a pan over medium-high heat. Add the chicken strips and sauté until golden brown, about 5-7 minutes.
⏱️ 7 min
- 3
Add 2 tablespoons of red curry paste to the pan with the chicken. Stir well to combine and cook for 1 minute.
⏱️ 1 min
- 4
Add 2 cloves of minced garlic and 1 teaspoon of minced ginger to the pan. Sauté for 1 minute until fragrant.
⏱️ 1 min
- 5
Pour in 3 cups of chicken broth.
⏱️ 1 min
- 6
Add 1 can (13.5 oz) of coconut milk to the pan.
⏱️ 1 min
- 7
Stir in 1 tablespoon of fish sauce and 1 tablespoon of brown sugar. Mix well to combine all ingredients.
⏱️ 1 min
- 8
Bring the mixture to a boil, then reduce the heat to low and let it simmer for 10-15 minutes to allow the flavors to meld.
⏱️ 15 min
- 9
While the curry is simmering, cook 2 packs of ramen noodles separately according to the package instructions. Drain well.
⏱️ 5 min
- 10
After simmering, add 1 tablespoon of lime juice to the curry and stir.
⏱️ 1 min
- 11
Place the cooked ramen noodles into individual serving bowls.
⏱️ 1 min
- 12
Pour the hot red curry chicken broth over the noodles in each bowl.
⏱️ 1 min
- 13
Garnish each serving with fresh cilantro, a lime wedge, and a drizzle of chili oil, as desired.
⏱️ 1 min
- 14
Serve immediately and enjoy your Thai Red Curry Chicken Ramen.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Thai Red Curry Chicken Ramen
- 200 grams chicken thigh, sliced into strips
- 1 tablespoon oil
- 2 tablespoons red curry paste
- 2 garlic, minced
- 1 teaspoon ginger, minced
- 3 cups chicken broth
- 1 can coconut milk, (13.5 oz)
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 tablespoon lime juice
- 2 packs ramen noodles
- as needed fresh cilantro, for garnish
- as needed lime wedge, for garnish
- as needed chili oil, for garnish
Instructions
- 1
Slice the 200 grams of chicken thigh into strips.
⏱️ 5 min - 2
Heat 1 tablespoon of oil in a pan over medium-high heat. Add the chicken strips and sauté until golden brown, about 5-7 minutes.
⏱️ 7 min - 3
Add 2 tablespoons of red curry paste to the pan with the chicken. Stir well to combine and cook for 1 minute.
⏱️ 1 min - 4
Add 2 cloves of minced garlic and 1 teaspoon of minced ginger to the pan. Sauté for 1 minute until fragrant.
⏱️ 1 min - 5
Pour in 3 cups of chicken broth.
⏱️ 1 min - 6
Add 1 can (13.5 oz) of coconut milk to the pan.
⏱️ 1 min - 7
Stir in 1 tablespoon of fish sauce and 1 tablespoon of brown sugar. Mix well to combine all ingredients.
⏱️ 1 min - 8
Bring the mixture to a boil, then reduce the heat to low and let it simmer for 10-15 minutes to allow the flavors to meld.
⏱️ 15 min - 9
While the curry is simmering, cook 2 packs of ramen noodles separately according to the package instructions. Drain well.
⏱️ 5 min - 10
After simmering, add 1 tablespoon of lime juice to the curry and stir.
⏱️ 1 min - 11
Place the cooked ramen noodles into individual serving bowls.
⏱️ 1 min - 12
Pour the hot red curry chicken broth over the noodles in each bowl.
⏱️ 1 min - 13
Garnish each serving with fresh cilantro, a lime wedge, and a drizzle of chili oil, as desired.
⏱️ 1 min - 14
Serve immediately and enjoy your Thai Red Curry Chicken Ramen.
⏱️ 1 min