Creamy Green Curry Chicken Ramen

Ingredients and Weight:

• Chicken thigh, boneless, skinless: 1 lb
• Green curry paste: 2 tablespoons
• Coconut milk: 1 (13.5 oz) can
• Chicken broth: 3 cups
• Ramen noodles: 8 (3 oz) packages
• Red bell pepper, diced: 1 cup
• Green onion, sliced: 1/2 cup
• Bean sprouts: 1 cup
• Lime wedges, for garnish: 8

Preparation Time:

15 minutes

Cooking Time:

20 minutes

Difficulty Level:

3/5 (Moderate)

Preparation Method Steps:

1. Cook the chicken: Season the chicken with salt and pepper. Heat a skillet over medium heat and cook the chicken for 5-7 minutes per side, or until browned and cooked through. Remove from the skillet and set aside.
2. Make the green curry base: In the same skillet, add the green curry paste and sauté for 1 minute until fragrant. Pour in the coconut milk and cook for 3-5 minutes, stirring constantly.
3. Bring the broth to a boil: In a large pot or Dutch oven, bring the chicken broth to a boil.
4. Add the noodles and chicken: Add the ramen noodles to the boiling broth and cook according to the package instructions, usually 2-3 minutes. Once the noodles are al dente, add the cooked chicken.
5. Add the vegetables: Stir in the red bell pepper, green onions, and bean sprouts. Cook for 2-3 minutes, or until the vegetables are slightly softened.
6. Serve: Ladle the ramen into bowls and garnish with lime wedges.

Nutritional Information (per serving):

• Calories: 550
• Protein: 35g
• Carbohydrates: 65g
• Fat: 25g

Dish Characteristics:

• Creamy, flavorful green curry broth
• Tender chicken thighs
• Crunchy vegetables
• Al dente ramen noodles

User Comments:

• "This ramen is amazing! The green curry broth is so rich and creamy."
• "The chicken is cooked perfectly and the vegetables add a nice crunch."
• "This is the best ramen I've ever had!"

Special Precautions and Tips:

• If you can't find green curry paste, you can make your own by blending together 1 cup of cilantro, 1 cup of basil, 1 onion, 1 garlic clove, 1 lemongrass stalk, 1 tablespoon of cumin, 1 tablespoon of coriander, 1 tablespoon of turmeric, and 1 teaspoon of salt.
• To make the dish vegetarian, substitute the chicken with tofu or tempeh.