Ingredients:
· 1 tablespoon oil
· 1 red bell pepper, diced
· 1 cup matchstick carrots
· 4 green onions, sliced & divided
· 1-2 tablespoons Thai curry paste
· 4 cups chicken stock
· 1 can coconut milk
· 1 tablespoon fish sauce
· 2 – packages ramen
· 1 pound cooked chicken breast, shredded
· 1 tablespoon fresh lime juice
· 1/2 cup roughly chopped cilantro, divided
· 1/3 cup Unsalted peanuts, chopped
· 1 tsp Sesame seeds
Method:
1. Heat oil in a large pot over medium-high heat. Add bell pepper, carrots and ¾ of the green onions, saute until softened.
2. Add Thai green curry paste and saute 1 minute longer. Stir in stock, coconut milk and fish sauce and bring mixture to a boil
3. Add in ramen, cover pot and boil 4 minutes, stirring once halfway through.
4. Stir in shredded chicken, lime juice and 1/4 cup of the cilantro.
5. Divide among 4 bowls then top with more cilantro, remaining green onion, peanuts and sesame seeds. Serve immediately.
Serves 4
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