Chicken Coconut Curry Ramen Bowls
User Reviews
5
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Prep Time
35 mins
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Cook Time
25 mins
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Total Time
1 hr
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Servings
8
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Calories
330 kcal
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Course
Main Course
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Cuisine
Thai
Chicken Coconut Curry Ramen Bowls
Description
This recipe balances fragrant spices and textures starting with a sauté of diced onion and bell pepper in butter, then building flavor with garlic, grated ginger, brown sugar, red curry paste, and curry powder. Chicken broth and potato pieces simmer until the potato softens and the flavors meld. Peanut butter adds nuttiness and body, and coconut milk is pureed in for creamy consistency. The sauce is smooth and rich without heaviness.
Chicken breast is thinly sliced, marinated with egg white, rice vinegar, and cornstarch to tenderize and slightly thicken when cooked separately. Fresh herbs like cilantro or basil and mint add brightness, while cashews add crunch. Ramen noodles provide a familiar, chewy base. Combining all elements results in a layered bowl of warming curry with fresh and crunchy accents.
Serving the bowls hot with fresh herbs and nuts enhances texture and flavor contrasts. Adjusting the curry paste amount allows control over the spice level. This dish is suitable for a hearty lunch or dinner that highlights Southeast Asian-inspired flavors through a homemade curry sauce paired with chicken and noodles.
Metric measurements are available by toggling a button in the recipe interface, and additional tips are provided in the original post to ensure success.
Ingredients
For the curry:
- 1 ½ tablespoons butter
- 1 onion roughly chopped, large sweet yellow
- 1 bell pepper roughly chopped, large, yellow
- 4 garlic finely minced, medium cloves
- 3 tablespoons ginger finely grated fresh
- 1-2 tablespoons red curry paste
- 2 tablespoons light brown sugar
- 1 teaspoon curry powder mild
- 2 cups chicken broth low sodium
- 1 russet potato peeled and roughly chopped, or Yukon gold potato, or 2 medium, about 12-14 ounces
- 2 tablespoons peanut butter creamy
- 1½ teaspoons kosher salt more to taste
- 2 .5-ounce coconut milk from cans
For the chicken:
- 2 pounds chicken breast thinly sliced, widthwise (about ¼-inch thick, skinless, boneless
- 1 tablespoon rice vinegar
- 2 tablespoons corn starch
- 1 egg from 1 large egg, white
For the toppings:
- cilantro or basil, coarsely chopped
- mint leaf if desired, fresh
- ½ cup cashew halves and pieces
- 6-8 ounces ramen noodles cooked according to package directions, discard spice packet
Instructions
- Melt butter in a large pot or Dutch oven on medium heat. Add onion and pepper and cook for 4 minutes until softened, stirring occasionally. Add garlic, ginger, brown sugar and red curry paste and stir to combine. Cook for another minute until nice and fragrant.
- Add chicken broth, potato, peanut butter, curry powder and salt and bring to a boil. Reduce to a low but steady simmer, cover (with lid slightly vented) and cook for 15 minutes or until potato is very tender. Allow mixture to cool for a few minutes before proceeding with the recipe.
- While the mixture is cooling, prepare the marinade for the chicken by whisking together the egg white, rice vinegar and cornstarch in a medium-size bowl until well combined. Add sliced chicken and stir to coat the chicken well. Cover and place the chicken mixture in the refrigerator for 15-20 minutes.
- Transfer the curry sauce to a blender container. Add one can of coconut milk and puree until silky smooth. Return mixture to the pot and add the other can of coconut milk. (You can also simply add both cans of coconut milk to the pot after cooking and use a stick (or immersion) blender to puree.)
- Bring the sauce to a simmer then add the prepared chicken. Stir to make sure chicken is not sticking together. Return to a simmer then cover and remove from heat. Allow the curry to sit for 10 minutes. Taste and add more seasoning, if desired. Serve with ramen noodles, fresh herbs and cashews.
Notes
- Refer to the detailed tips in the original post to guide preparation and ensure successful curry and chicken texture.
- Metric measurement options are available via a toggle above the instructions if preferred.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 330 kcal
% Daily Value*
| Calories | 330kcal | 17% |
| Carbohydrates | 16g | 5% |
| Protein | 26g | 52% |
| Fat | 16g | 25% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 113mg | 38% |
| Sodium | 652mg | 27% |
| Potassium | 570mg | 12% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 420IU | 8% |
| Vitamin C | 31.5mg | 35% |
| Calcium | 36mg | 4% |
| Iron | 2.6mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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