Teresa's Recipes
Spicy Red Curry Ramen
Embrace the fusion of traditional Japanese and Thai flavors in this Spicy Red Curry Ramen. This dish brings together the comforting richness of ramen noodles with the fiery punch of authentic Thai red curry. Perfect for dinner on a chilly evening, this bowl of ramen is guaranteed to take your taste buds on a journey to the heart of Asia.
Ingredients
- 1 tablespoon or to taste Sriracha sauce
- 1 teaspoon or to taste Salt
- 1/4 cup, finely chopped Cilantro
- 1, juiced Lime
- 2, thinly sliced Green onions
- 1 cup, drained Bamboo shoots
- 1, sliced into thin strips Red bell pepper
- 1 lb, thinly sliced Chicken breast
- 4 cups Chicken broth
- 1 can (13.5 oz) Coconut milk
- 2 tablespoons Red curry paste
- 2 packets Ramen noodles
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Calories: 550
- Fat: 25g
- Carbs: 50g
- Protein: 35g
- Sodium: 1800mg
- Sugar: 5g
Instructions
- Cook the ramen noodles as per the instructions on the package. Once done, drain and set them aside.
- In a large pot, add the red curry paste and heat it over medium heat for a minute or two until it becomes fragrant.
- Pour in the coconut milk and chicken broth into the pot with the red curry paste. Stir well to fully incorporate the paste into the liquids.
- Add the sliced chicken breast, red bell pepper, and bamboo shoots to the pot. Let everything cook for approximately 10 minutes, or until the chicken is thoroughly cooked.
- Season the broth with salt and Sriracha sauce according to your taste preferences.
- Evenly distribute the cooked ramen noodles into serving bowls.
- Ladle the spicy red curry broth with chicken and vegetables over the noodles in each bowl.
- To garnish, sprinkle chopped green onions, squeeze some fresh lime juice, and add a handful of chopped cilantro on top.
- Serve the ramen hot and enjoy the fusion of flavors!
Tips
- If you prefer a vegetarian version, you can substitute the chicken with tofu and use vegetable broth instead of chicken broth.
- Control the level of spice by adjusting the amount of Sriracha sauce and red curry paste.
- This dish pairs well with a side of spring rolls or a crisp Asian salad.