Thai Peanut Curry Ramen Noodle Bowls
Not your average ramen... These Thai Peanut Curry Ramen Noodle Bowls are so easy and bursting with flavor! Loaded with all the authentic flavors of Thai cuisine, these noodle bowls are the perfect weeknight dinner! Filled with veggies, chicken and curry- this bowl of ramen is spicy, creamy and all around perfect!
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Servings: 4
Ingredients
- 2 tablespoons cooking oil
- 2 red bell peppers, seeded, cored and chopped
- 1 onion, thinly sliced
- 4 cloves garlic, minced
- 1 inch fresh grated ginger
- 4 cups chicken broth
- ¼ cup soy sauce
- 1 14 oz can coconut milk
- 1 teaspoon fish sauce
- 2 tablespoons honey
- 1 teaspoon toasted sesame oil
- ⅓ cup creamy, all natural peanut butter
- ¼ cup Thai panang curry paste (or red curry paste)
- 2 cups shredded rotisserie chicken
- 2 ramen squares, packets removed
- 1 lime, juiced
- chopped Thai basil or cilantro for serving
- chopped peanuts, for serving
Instructions
- Chop the bell peppers and onion. In a large stock pot, add the olive oil over medium high heat. Add the onion and bell pepper. Cook for 5 minutes, stirring often, until the veggies begin to soften. Add the minced garlic and grated ginger. Cook for an additional 3 minutes until the mixture is fragrant.
- Add the curry paste to the veggie mixture, and 'toast' for 2 minutes, stirring well. Next add the chicken broth, coconut milk, fish sauce, honey, sesame seed oil, and peanut butter. Add the shredded chicken. Bring the contents to a low boil. Add the ramen squares, and cook for 4 minutes, or until the noodles are soft. Add the lime juice. Adjust salt if needed. Ladle in bowls with fresh Thai basil/cilantro, and chopped peanuts. Enjoy!