Chicken Coconut Curry Ramen Bowls

5 from 6 votes

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!

Prep Time35

Cook Time25

Total Time1

Course: Main Course

Cuisine: Thai-inspired

Keyword: chicken ramen, Coconut Curry Chicken Ramen

Servings:

Calories: 330kcal

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 tablespoons finely grated fresh ginger
1-2 tablespoons 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 peeled and roughly chopped
2 tablespoons creamy peanut butter
1½ teaspoons kosher salt more to taste
2 14.5-ounce cans coconut milk

For the chicken:

2 pounds skinless boneless chicken breasts thinly sliced, widthwise (about ¼-inch thick)
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
½ cup cashew halves and pieces
6-8 ounces ramen noodles (discard spice packet) cooked according to package directions

US Customary - Metric

Instructions

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.
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.
While the 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 the chicken well. Cover and place the chicken mixture in the refrigerator for 15-20 minutes.
Transfer the curry sauce to a blender container. Add one can of 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.

Notes

See Café Tips above in the post for more detailed instructions and tips to ensure success.

If you prefer to use Metric measurements there is a button in each of our recipes, right above the word “Instructions”. Just click that button to toggle to grams, milliliters, etc. If you ever come across one of our recipes that doesn’t have the Metric conversion (some of the older recipes may not), feel free to leave a comment and I will add it.

Nutrition