Coconut Curry Ramen

My friend Julie , @littlewomen_on_poplar on Instagram, shared this recipe with me and I have adapted it slightly to our taste. Mostly due to her recommendations. It was originally given to me as a crock pot recipe, but I have adapted it for the Instant Pot as well.

Coconut Curry ramen

  • Servings: 6-8
  • Difficulty: easy
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Ingredients:

2 tbsp red curry paste

2 tbsp brown sugar

2 tbsp peanut butter

1 tbsp fish sauce

4 cloves of garlic, pressed or diced

2 tsp salt

2 tsp chicken bouillon

2 cups water

4 tsp shredded ginger, frozen or fresh grated I like to be generous and sometimes increase this to two tablespoons.

2 tsp coconut aminos or soy sauce

4 carrots (or 8 oz of pre shredded/julienned)

One onion halved and then sliced thinly

One and a half pounds chicken, you can use breast, thigh, or chicken tenders

2, 15 oz cans of coconut milk

For Crock Pot

Directions:

  1. Add all seasonings and liquid ingredients into Crock-Pot and stir.
  2. Add onions thinly sliced, julienned carrots, and chicken.
  3. Cook on low for 4 hours.
  4. Shred chicken, I like to use a hand mixer.
  5. Prepare brown rice ramen noodles by tossing them into boiling water for 1 to 3 minutes, drain, and rinse with cool water.
  6. Prepare toppings : peanuts or cashews, cilantro, lime wedges, a 6-minute hard boiled egg, cilantro, green onions, or even parboiled cabbage. Just think about your favorite ramen toppings.
  7. Place noodles in your bowl, ladle over the soup mix. Add toppings and enjoy.

For Instant Pot

Directions:

  1. Combine all ingredients seasonings and liquid ingredients into pot and stir. (EXCEPTION, DO NOT ADD COCONUT MILK BECAUSE IT DOES NOT PROCESS WELL UNDER PRESSURE.) ** I like to saute the peanut butter, red curry paste, and brown sugar on saute mode first. Then turn saute mode off and add the rest of the ingredients to stir. I do this just to activate the curry paste. **
  2. Add chicken, julienned carrots, and thinly sliced onions.
  3. Cook on high pressure for 15 minutes, then natural release for five minutes.
  4. Prepare rice noodles by adding them to boiling water, straining them, and rinsing in cool water.
  5. Prepare toppings: peanuts or cashews, cilantro, lime wedges, parboiled or roasted cabbage, 6-minute hard boiled egg. Be creative with your favorite ramen toppings.
  6. Add the two 15-oz cans of coconut milk. Stir and turn on saute mode for 2 minutes. Just until heated through.
  7. Shred chicken, I like to use a hand mixer.
  8. Place noodles in your bowl, ladle over the soup mix. Add toppings and enjoy.

I serve this over the brown rice ramen noodles by lotus. I like to get them in bulk at Costco. It is also delicious served over steamed or sticky rice and gets more delicious the longer it is stored so it makes for great leftovers.

As a side note I do prefer how the chicken turns out in the Instant Pot. If you do not like chicken cooked in the crock pot you can always boil it and add it later, use rotisserie chicken, or toss in chicken you’ve made for another dish.

To make a 6-minute egg you just boil water, gently set your egg in using a spoon and set a 6-minute timer, remove from the boiling water and run cold water over it. Peel and be sure to cut it in half over your bowl so you don’t lose any of the yummy gooiness.

I will add process images to this post at a later date so stay tuned for those.

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