Curry Chicken Ramen Recipes

CURRY CHICKEN RAMEN

Steps:

• Turn on the heat to medium, in a large heavy bottom skillet, add the avocado oil and chicken thighs, stir a few times making sure oil has coated chicken, cook for 2 minutes. While chicken is cooking fill up a medium pot with water and bring to a boil over high heat. To the chicken, add the onion, ginger, garlic and jalapeno, cook for 2 minutes.
• In a small bowl mix together the kosher salt, black pepper and curry powder. Add the tomato paste and half of the spice mix to the skillet, cook for 1 minute. Add the remaining spice mix and coconut milk, bring to a boil and simmer for 3 minutes on a low heat, stirring occasionally.
• While curry cooks, once water is boiling add the ramen noodles and cook for 3 minutes. Add ¼ to ½ cup of ramen water to curry skillet. Drain ramen and add to the curry. Toss ramen in curry, coating evenly. Divide the ramen evenly among two plates or bowls and garnish with green onions.

CHICKEN RAMEN BOWL

Steps:

• Heat a Dutch oven over medium-high heat. Add onion and saute until starting to soften, about 5 minutes. Add garlic and ginger; cook about 30 seconds more. Add rice vinegar, soy sauce, oyster sauce, mirin, fish sauce, and sriracha sauce; stir to combine. Add chicken broth and water and bring to a boil. Reduce heat and simmer about 5 minutes. Add chicken and bok choy; simmer gently until bok choy is just tender, about 2 minutes.
• Fill a large pot with lightly salted water and bring to a rolling boil. Add ramen noodles and return to a boil. Cook, uncovered, stirring occasionally, until noodles are tender yet firm to the bite, 5 to 7 minutes. Drain and drizzle with vegetable oil to prevent sticking.
• While ramen is cooking, fill a pot with enough water to cover the eggs and bring to a boil. Gently lower eggs into the boiling water and cook until yolks are barely set, about 7 minutes.
• Fill a large bowl with ice water. Transfer soft boiled eggs to the ice bath to stop the cooking process; let sit about 3 minutes. Drain eggs, carefully peel away shells, and slice in half.
• Divide ramen between 4 bowls. Add broth. Top each with jalapeno, green onions, cilantro, and soft boiled egg. Serve immediately.

30 MINUTE THAI PEANUT CHICKEN RAMEN

Steps:

• 1. In the bowl of the instant pot, combine the chicken broth, coconut milk, soy sauce, fish sauce, honey, peanut butter, and curry paste. Add the chicken, cremini mushrooms, red peppers, ginger, and garlic. Cover and cook on high pressure for 10 minutes.2. Once done cooking, use the natural or quick release and release the steam. 3. Set the Instant pot to sauté. Shred the chicken, it should fall apart. Stir in the noodles, lime juice, spinach, and cilantro. Let sit 5 minutes or until the noodles are soft. 4. Ladle the soup into bowls and top with peanuts and toasted sesame oil. Enjoy!
• 1. In a large soup pot, combine the chicken broth, coconut milk, soy sauce, fish sauce, honey, peanut butter, and curry paste. Add the chicken, cremini mushrooms, red peppers, ginger, and garlic. Set over medium heat on the stove and bring to a simmer, reduce the heat to medium-low and simmer 15 minutes or until the chicken is cooked through and shreds easily.2. Once done cooking, shred the chicken.3. Bring the soup to a boil over high heat. Stir in the noodles, lime juice, spinach, and cilantro. Let sit 5 minutes or until the noodles are soft.4. Ladle the soup into bowls and top with peanuts and toasted sesame oil. Enjoy!

THAI CHICKEN RAMEN

Steps:

• Heat oil in a large pot over medium-high heat. Add bell pepper, carrots and 3 of the green onions, saute 1 minute.
• Add Thai green curry paste and saute 1 minute longer. Stir in water and coconut milk and fish sauce and bring mixture to a boil.
• Add in ramen, cover pot and boil 4 minutes, stirring once halfway through. Meanwhile add seasoning packets from ramen to a bowl.
• Ladle out 1 cup of the water mixture from soup and stir into seasonings in bowl then return to pot.
• Stir in shredded chicken lime juice and 1/4 cup of the cilantro.
• Divide among 4 bowls then top with more cilantro, remaining green onion, peanuts and sesame seeds. Serve immediately.

RACH MAKES JOHN'S FAVORITE: JAPANESE CURRY RAMEN BOWLS

Steps:

• For the Curry Spice, toast and grind whole seeds or lightly toast ground spices
• Combine spices
• For the bowls, boil the eggs for 7 minutes then drain, crack and cool eggs in ice water, loosen shells and peel
• Heat a skillet over medium-high heat with 1 tablespoon oil, add chicken, season with salt and pepper and brown and just cook through 7 to 8 minutes, remove and rest
• Rub chicken with spice mixture
• Heat a soup pot over medium heat, add oil, 1 turn of the pan, add leeks, bok choy, ginger, garlic and turmeric (if using), soften for 2 minutes, add soy sauce and Miso paste and whisk in stock to combine, add curry leaves if using, simmer soup until ready to serve
• Bring water to boil for noodles
• Cook Ramen noodles to package directions
• Slice chicken on bias
• Arrange noodles in 3 bowls and then top using ¾ of soup, arrange the chicken, carrots, radishes, shiso or greens and bean spouts around the bowl
• Ladle the last of the soup over the arranged dish
• Halve eggs and set on top, serve with chopsticks and spoons