Thai Green Curry Ramen Noodles

A fusion of Thai green curry and ramen noodles, featuring tender chicken, fresh vegetables, and aromatic herbs in a rich, creamy curry broth. Perfect for a quick, exotic, and satisfying meal!

This image was created with the assistance of DALL·E

Embark on a culinary journey with our Thai Green Curry Ramen Noodles.

This dish fuses the bold flavors of Thai green curry with the comforting appeal of ramen noodles, creating a meal that’s both exotic and satisfying. Perfect for a quick yet gourmet dinner that brings the vibrant tastes of Thailand to your table.

Here's how you can create this exotic and satisfying dish at home:

Ingredients

2 tablespoons vegetable oil
1 onion, finely chopped
2 cloves garlic, minced
1 tablespoon ginger, minced
2 tablespoons Thai green curry paste
1 can (14 oz) coconut milk
2 cups chicken broth
1 lb chicken breast, thinly sliced
1 red bell pepper, sliced
1 cup spinach leaves
4 packs ramen noodles (discard seasoning packets)
1 tablespoon fish sauce (optional)
1 tablespoon soy sauce
Juice of 1 lime
Fresh basil leaves for garnish
Lime wedges for serving
Red chili slices for garnish

Instructions

Prepare the Aromatics: In a large pot, heat the vegetable oil over medium heat. Add the chopped onion, garlic, and ginger, and sauté until the onion is translucent and fragrant.
Add the Curry Paste: Stir in the Thai green curry paste and cook for 1-2 minutes, until it becomes aromatic.
Create the Broth: Add the coconut milk and chicken broth to the pot. Bring to a simmer, stirring to combine.
Cook the Chicken and Vegetables: Add the sliced chicken breast and red bell pepper to the pot. Simmer for about 10 minutes, or until the chicken is cooked through and the vegetables are tender.
Add the Noodles and Spinach: Add the ramen noodles and spinach leaves to the pot. Cook for 3-5 minutes, or until the noodles are tender.
Season the Broth: Stir in the fish sauce (if using), soy sauce, and lime juice. Adjust seasoning to taste.
Serve and Garnish: Ladle the curry ramen into bowls. Garnish with fresh basil leaves, lime wedges, and red chili slices.