Creamy Green Curry Chicken Ramen

Kade Rutherford

Updated on May 10, 2024

Ingredients

1 tablespoon vegetable oil
1 jalapeno pepper, seeded and minced
2 cloves garlic, minced
1 teaspoon grated fresh ginger
1 lime, zested
2 cups shredded deli rotisserie chicken
2 (13.5 ounce) cans coconut milk
3 cups chicken stock
¼ cup green curry paste
2 tablespoons soy sauce
1 tablespoon fish sauce
1 tablespoon brown sugar
½ teaspoon dried basil
2 (3 ounce) packages ramen noodles (without flavor packet)
8 (6 ounce) packages snow peas
1 red bell pepper, chopped
¼ cup chopped fresh cilantro

Directions

Heat oil in a large pot over medium heat. Add jalapeno, garlic, ginger, and lime zest to the pot and cook, stirring, for 1 minute. Add shredded chicken to the pot and stir into the jalapeno mixture, sauteing and stirring until well blended, about 30 more seconds.
Add coconut milk, chicken stock, curry paste, soy sauce, fish sauce, brown sugar, and basil to the pot and stir well. Bring to a simmer, stirring occasionally.
Add ramen noodles, snow peas, and bell peppers and cook until the noodles are al dente and the vegetables are crisp-tender, 3 to 5 minutes.
Serve garnished with cilantro.

Nutrition Facts (per serving)

916	Calories
66g	Fat
68g	Carbs
44g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 916
% Daily Value *
Total Fat 66g	85%
Saturated Fat 43g	213%
Cholesterol 53mg	18%
Sodium 1801mg	78%
Total Carbohydrate 68g	25%
Dietary Fiber 13g	45%
Protein 44g	87%
Potassium 1380mg	29%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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