Creamy Green Curry Chicken Ramen
Creamy Green Curry Chicken Ramen blends Thai green curry flavors with Japanese ramen noodles in a creamy, coconut-infused broth. It’s hearty, flavorful, and comforting.
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.