15 Minute Thai Red Curry Ramen Recipe

Thai red curry ramen recipe | www.iamafoodblog.com

5 from 13 votes

15 Minute Thai Red Curry Ramen Recipe

Thai red curry ramen noodles are what you want to eat when you're looking for a fast, creamy, spicy, full of vegetables and chicken dinner.

Prep Time5

Cook Time15

Total Time20

Course: Main Course

Cuisine: thai

Keyword: curry, noodles

Servings:

Calories: 785kcal

Author: Stephanie

Ingredients

2 1/2 cups chicken stock no sodium preferred
14 ounce coconut milk (1 can)
2 tbsp sesame paste or tahini, or nut butter of choice
1-2 tbsp red curry paste depending on spice preference
2 cloves garlic peeled and smashed
1 inch ginger peeled and thinly sliced
1-2 boneless skinless chicken breasts
1 cup mushrooms sliced
2 portions instant ramen cooked and drained
1 bell pepper red preferred, sliced
2 spinach
2 wedges lime optional
2 sprigs fresh cilantro optional

Instructions

Bring chicken stock, coconut milk, sesame paste, red curry paste, garlic, ginger, chicken breast, and mushrooms to a simmer over medium heat until the chicken is cooked through, about 10-15 minutes.
Note: if you have an instant pot, you can do this step on high pressure for 5 minutes, then quick release and follow the rest of the instructions as usual.
When the chicken is cooked, remove it from the broth and shred or slice, set aside.
Add sliced peppers and spinach to the pot. Cook briefly until the spinach wilts. The peppers will still have some bite. Taste the broth and adjust the seasoning with fish salt, salt, or more curry paste as desired.
Ladle the broth and vegetables into two deep noodle bowls. Top with cooked ramen noodles and chicken. Finish with cilantro and lime if desired, and enjoy!

Notes

Estimated nutrition assumes you consume all the soup. If not, subtract about 200 calories and 30 grams of fat and saturated fat (or an appropriate percentage).

Nutrition