Creamy Green Curry Chicken Ramen is a flavorful fusion dish that combines the bold spices of Thai green curry with the comfort of Japanese-style ramen. Rich, silky coconut milk pairs with tender chicken, noodles, and fresh vegetables, creating a warming bowl full of depth and balance. Perfect for weeknights or cozy weekends, this recipe delivers both comfort and excitement in every bite.
Creamy Green Curry Chicken Ramen:
The creamy curry broth is infused with garlic, ginger, and lemongrass, making it aromatic and vibrant. The chewy ramen noodles soak up the flavours beautifully, while the chicken adds hearty protein. Finished with fresh herbs and lime, this dish is satisfying, colorful, and restaurant-worthy—all made at home in under an hour.
History of Curry Chicken Ramen:
Green curry originated in Thailand and is known for its blend of green chilies, coconut milk, and aromatic spices. Ramen, on the other hand, is a Japanese staple loved for its chewy noodles and flavourful broth. Combining these two beloved dishes creates a modern, cross-cultural comfort food. Creamy Green Curry Chicken Ramen has quickly become a favorite in home kitchens and restaurants for its richness and bold character.
Subscribe to our youtube channel Kitchenpedia for more delicious recipes and hit the like button if you enjoyed this youtubevideo. Share it with your friends and Family.
Creamy Green Curry Chicken Ramen
Ingredients
- 2 tbsp vegetable oil
- 1 lb chicken breast, thinly sliced
- 2 tbsp green curry paste
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 stalk lemongrass, smashed
- 1 can (13.5 oz) coconut milk
- 3 cups chicken broth
- 2 tbsp fish sauce
- 1 tbsp soy sauce
- 2 tsp brown sugar
- 3 packs ramen noodles (discard seasoning)
- 1 red bell pepper, sliced
- 1 cup baby spinach
- ½ cup fresh basil leaves
- Juice of 1 lime
- Fresh cilantro for garnish
- Sliced chili peppers (optional)
Instructions
- Heat oil in a large pot. Add chicken and cook until lightly browned. Remove and set aside.
- Add curry paste, garlic, ginger, and lemongrass to the pot. Sauté until fragrant.
- Stir in coconut milk, chicken broth, fish sauce, soy sauce, and brown sugar. Simmer 10 minutes.
- Add chicken back to the pot along with bell pepper. Cook for 5 minutes.
- Drop in ramen noodles and cook until tender, about 4 minutes.
- Stir in spinach, basil, and lime juice. Remove lemongrass before serving.
- Ladle into bowls, garnish with cilantro and chili slices. Serve hot.
Notes
- Use chicken thighs for extra juiciness.
- Adjust curry paste to control spice level.
- Add mushrooms or zucchini for extra vegetables.
- Use rice noodles for a gluten-free option.
- Leftovers taste even better the next day.
Tips for Green Curry Chicken:
- Cook noodles separately if making ahead to avoid sogginess.
- Use full-fat coconut milk for the creamiest broth.
- Balance flavours with extra lime juice for brightness.
- Garnish generously with fresh herbs for authentic flavour.
- Add boiled eggs for a ramen-inspired topping.
FAQ’s Curry Chicken Ramen:
Q1: Can I make this vegetarian?
Yes, substitute chicken with tofu or extra vegetables and use vegetable broth.
Q2: Is green curry paste very spicy?
It has moderate heat, but you can reduce the amount or use mild curry paste.
Q3: Can I use store-bought rotisserie chicken?
Yes, shred it and add toward the end of cooking.
Q4: Can I freeze this soup?
The broth can be frozen, but cook noodles fresh when reheating.
Q5: What toppings go well with this dish?
Soft-boiled eggs, bean sprouts, scallions, and sesame seeds are excellent choices.
Conclusion:
Creamy Green Curry Chicken Ramen is the perfect fusion of Thai and Japanese flavours, combining bold curry with comforting noodles. With its creamy coconut base, tender chicken, and fresh herbs, it’s a meal that’s both exciting and soothing. Easy to prepare and bursting with flavor, this recipe is a must-try for noodle lovers.