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!
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.
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.)
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.