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Close up of a bowl of peanut butter ramen topped with shredded carrots, bell peppers, lime wedges and shredded chicken.

Creamy Thai Red Curry Peanut Ramen

40aprons.com/thai-red-curry-peanut-ramen/
Perfect for busy weeknights, this Thai Peanut Ramen uses a base of Thai red curry paste, peanut butter and coconut milk make a rich, savory broth ready for ramen noodles and your choice of toppings!
Prep 15 minutes
Cook 20 minutes
Total 35 minutes
Recipe Makes (Approximate): 2

Ingredients

  • 1 teaspoon neutral oil
  • 2 tablespoons red curry paste
  • ¼ cup creamy peanut butter
  • 3 cups low-sodium chicken broth (or vegetable broth)
  • 1 can coconut milk
  • 2 cloves garlic (peeled and smashed)
  • 1 teaspoon sesame oil
  • 2 blocks dried ramen noodles (or 2 servings fresh ramen noodles)
  • 2 tablespoons fish sauce
  • 1 lime (plus more juice, to taste)
  • 2 teaspoons brown sugar
  • 1 cup cooked chicken breast (chopped or shredded)

Other toppings:

  • shredded carrots
  • thinly sliced red bell pepper
  • fresh cilantro (roughly chopped)
  • thinly sliced green onions
  • thinly sliced jalapeno
  • lime wedges

Instructions

  • Heat 1 teaspoon of oil in large saucepan over medium heat. Add the curry paste and saute until heated through and fragrant for a couple of minutes. Add the peanut butter and whisk to combine, then gradually pour in the coconut milk, whisking until smooth.
  • Pour in chicken broth, garlic, and sesame oil.
  • Once mixture reaches a rolling boil, immediately reduce heat to medium-low. Simmer for 5 minutes, stirring occasionally. Then, use a slotted spoon to remove garlic cloves, and discard.
  • Stir in the fish sauce and lime juice to taste - start with about 1/4 lime, and a splash of fish sauce, and build the seasoning from there.
  • Add 2 blocks dried ramen noodles to saucepan and cook noodles in broth mixture until noodles are just softened.
  • Once all noodles have cooked, use slotted spoon to transfer noodles from saucepan to serving bowls, dividing noodles evenly between bowls.
  • Pour broth over noodles, dividing broth evenly between bowls. Divide the shredded chicken between bowls.
  • Garnish as desired with carrots, bell pepper, cilantro, green onions, jalapeno, and serve with more lime and fish sauce.

Recipe Notes

Leftovers: I recommend storing the noodles and the broth separately as they'll soak a lot of it up in the fridge and become gummy. Cooked noodles keep in the refrigerator for up to 3 days, but should be heated through thoroughly before serving. The broth will keep for up to 5 days. 
Freezing: The broth (without the noodles) freezes well for up to 3 months. Thaw it completely in the refrigerator overnight before heating through.

Nutrition Information (Approximate)

Calories: 1222calProtein: 29gFat: 57gSaturated Fat: 44gTrans Fat: 0.01gCholesterol: 48mgSodium: 1638mgPotassium: 1207mgTotal Carbs: 23gFiber: 6gSugar: 10gNet Carbs: 17gVitamin A: 2404IUVitamin C: 19mgCalcium: 96mgIron: 5mg
Recipe By: Cheryl Malik
https://40aprons.com/thai-red-curry-peanut-ramen/