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5 from 5 votes
Overhead picture of Coconut Curry Chicken Ramen in black bowls on a wooden table
Chicken Coconut Curry Ramen Bowls
Prep Time
35 mins
Cook Time
25 mins
Total Time
1 hr
 

With a velvety sauce, a secret tip for tender chicken and a fresh herb/crunchy cashew topping, this Coconut Curry Chicken Ramen is always a hit!

Course: Main Course
Cuisine: Thai-inspired
Keyword: chicken ramen
Servings: 8
Calories: 330 kcal
Author: Chris Scheuer
Ingredients
For the curry:
  • 1 ½ tablespoons butter
  • 1 large sweet yellow onion roughly chopped
  • 1 large yellow bell pepper roughly chopped
  • 4 medium cloves garlic finely minced
  • 3 tablespoon finely grated fresh ginger
  • 1-2 tablespoon red curry paste
  • 2 tablespoons light brown sugar
  • 1 teaspoon mild curry powder
  • 2 cups low sodium chicken broth
  • 1 large russet or Yukon gold potato or 2 medium, about 12-14 ounces
  • 2 tablespoons peanut butter
  • 1 ½ teaspoons salt more to taste
  • 2 14 1/2- ounce can coconut milk
For the chicken:
  • 2 pounds skinless boneless chicken breasts, thinly sliced, widthwise (about 1/4-inch thick)
  • For the chicken:
  • 1 tablespoon rice vinegar
  • 2 tablespoons corn starch
  • 1 egg white from 1 large egg
For the toppings:
  • fresh cilantro (or basil), coarsely chopped
  • fresh mint leaves if desired
  • 1/2 cup cashew halves and pieces
  • 6-8 ounces ramen noodles (discard spice packet) cooked according to package directions
Instructions
  1. Melt butter in a large pot or Dutch oven on medium heat. Add onion and pepper and cook for 4 minutes until softened, stirring occasionally. Add garlic, ginger, brown sugar and red curry paste and stir to combine. Cook for another minute until nice and fragrant.
  2. Add chicken broth, potato, peanut butter, curry powder and salt and bring to a boil. Reduce to a low but steady simmer, cover (with lid slightly vented) and cook for 15 minutes or until potato is very tender. Allow mixture to cool for a few minutes before proceeding with the recipe.
  3. While mixture is cooling, prepare the marinade for the chicken by whisking together the egg white, rice vinegar and cornstarch in a medium-size bowl until well combined. Add sliced chicken and stir to coat chicken well. Cover and place chicken mixture in the refrigerator for 15-20 minutes.

  4. Transfer the curry sauce to a blender container. Add one can of the coconut milk and puree until silky smooth. Return mixture to the pot and add the other can of coconut milk. (You can also simply add both cans of coconut milk to the pot after cooking and use a stick (or immersion) blender to puree.)

  5. Bring the sauce to a simmer then add the prepared chicken. Stir to make sure chicken is not sticking together. Return to a simmer then cover and remove from heat. Allow the curry to sit for 10 minutes. Taste and add more seasoning, if desired. Serve with ramen noodles, fresh herbs and cashews.

Nutrition Facts
Chicken Coconut Curry Ramen Bowls
Amount Per Serving
Calories 330 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 7g44%
Cholesterol 113mg38%
Sodium 652mg28%
Potassium 570mg16%
Carbohydrates 16g5%
Fiber 1g4%
Sugar 4g4%
Protein 26g52%
Vitamin A 420IU8%
Vitamin C 31.5mg38%
Calcium 36mg4%
Iron 2.6mg14%
* Percent Daily Values are based on a 2000 calorie diet.