Creamy Green Curry Chicken Ramen
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
- 2 (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
- 2 (3 ounce) packages ramen noodles (without flavor packet)
- 1 (8 ounce) package snow peas
- 1 red bell pepper, chopped
- ¼ cup chopped fresh cilantro
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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.
Source
Original recipe: View Original