Red Curry Chicken Ramen with Carrots
Tender shredded chicken, carrots and mushrooms mingle with ramen noodles in a creamy red curry broth enriched with coconut milk and peanut butter.
10 min
Prep
35 min
Cook
4
Serves
825
Calories
Macros · per serving
49g protein
55g carbs
43g fat
Ingredients
For 4 servings
- 600 g chicken breast
- 20 g salted butter
- 60 g shallot
- 1 tsp ground ginger
- 0.25 tsp ground turmeric
- 240 g carrot
- 150 g cremini mushroom
- 40 g Thai red curry paste
- 30 g green onion
- 800 ml low-sodium chicken broth
- 400 ml full-fat coconut milk
- 30 ml reduced-sodium soy sauce
- 40 g smooth peanut butter
- 240 g dry instant ramen noodle
- 400 ml water
Instructions
- 1
Thinly slice the shallot, cut the carrots into 3 mm rounds, slice the mushrooms and chop the green onions. Use boneless, skinless chicken breasts; halve them horizontally into cutlets no thicker than 2 cm.
- 2
Melt the butter in a wide 6-litre pot over medium heat. Add the shallot, carrots and mushrooms and cook for 5 minutes, stirring regularly.
- 3
Add the curry paste, ginger, turmeric and all the green onions. Stir for 1 minute, keeping the paste from scorching.
- 4
Pour in the chicken broth, water and soy sauce, scraping the bottom of the pot. Add the chicken and bring to a gentle simmer over medium-high heat, allowing 6–8 minutes.
- 5
Reduce the heat to medium-low, cover and simmer gently for 8–12 minutes, until the carrots are tender and the thickest part of each chicken cutlet reaches 74°C/165°F on a food thermometer. Transfer the chicken to a plate.
- 6
While shredding the chicken with two forks, stir the coconut milk into the pot. In a small bowl, mix the peanut butter with a ladleful of hot broth until smooth, then stir it back into the pot. Keep the broth at a gentle simmer.
- 7
Add the dry ramen noodles without any seasoning packets. Simmer uncovered for 3–5 minutes, or according to the noodle packet, separating the strands gently as they soften.
- 8
Return the shredded chicken and its juices to the pot during the final minute of noodle cooking. Stir until the chicken is piping hot and reaches 74°C/165°F, then divide the noodles, chicken, vegetables and broth among four bowls and serve immediately.
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