Coconut Curry Chicken Noodles
A quick and flavorful dish combining chicken, coconut milk, and ramen noodles.
Equipment
- Large saucepan or dutch oven For cooking the dish.
Ingredients
Main Ingredients
- 1 tablespoon olive or vegetable oil
- 1 count bell pepper sliced into thin strips
- 1 count zucchini diced
- 0.25 teaspoon salt
- 1 tablespoon red curry paste
- 1 clove garlic minced
- 1 teaspoon fresh ginger grated
- 3 cups chicken broth
- 2 packages ramen noodles (discard seasoning packet)
- 2 count chicken breasts diced into 1/2 inch cubes
- 14 ounces coconut milk
- 1 tablespoon lime juice
- count cilantro optional
Instructions
- In a large saucepan or dutch oven, heat the oil over medium heat. Add the bell peppers and cook until softened, about 5-10 minutes.
- Add the zucchini and stir to coat with oil. Sprinkle with salt and let cook until the zucchini is slightly golden-brown, 2-3 minutes.
- Add the red curry paste and stir to coat the vegetables. Add the garlic and ginger, cooking until fragrant, about 30 seconds.
- Pour in the chicken broth and add the ramen noodles, breaking them up for easier eating. Add the chicken. Bring to a simmer and cook until the noodles are soft and the chicken is mostly cooked through, about 5 minutes.
- Stir in the coconut milk and bring to a simmer. Remove from heat, stir in lime juice and salt to taste. Garnish with cilantro if desired, and serve immediately.
Notes
For a vegetarian option, substitute the chicken broth with vegetable broth and omit the chicken, or replace it with tofu for protein.