Ramen Curry
Serves 4
Pair with...
This recipe will satisfy your craving for a spicy, hearty stew with an Asian flair. Consider this a mashup of ramen and curry in a peanut sauce and adjust the spice level to your liking. Garlic-chili paste is an effective ingredient and can really bump up the heat. Enjoy!
Preparation
In a zip-top bag, place chicken and marinade ingredients. Massage marinade into the chicken and let sit in the refrigerator for 1-2 hours.
In a pot or dutch oven, cook the peppers, onions and carrots over medium heat in 2 tbsp olive oil.
Add stock, coconut milk and peanut butter. Whisk to combine and break up peanut butter.
Add the chicken and marinade to the pot. Add two teaspoons of salt.
Bring to a low boil, cover and cook for 15 minutes.
Taste and adjust seasoning and level of spiciness as needed.
Add ramen noodles and cook according to directions.
Serve with garnish.
Ingredients
1.5 lbs chicken (breasts, tenders or boneless thighs), cut into chunks
For the marinade:
1/4 cup low sodium soy sauce (tamari)
1 tbsp rice wine vinegar
1 tbsp garlic chili paste
2 garlic cloves crushed
2 tsp ginger, minced
1 tsp sesame oil
2 tbsp honey
Juice from 1 lime
1 bell pepper, sliced
1 cup shredded carrots
1 yellow onion, sliced
1 quart chicken stock
1 can coconut milk
1/3 cup peanut butter
8 oz ramen noodles
Olive oil
Salt
Garnish:
Scallions, chopped
Radishes, sliced
Basil, chopped
Limes
Chris Chisholm is a Certified Specialist of Wine and a graduate of Boston University Wine Studies and Wine Making programs. He is also a graduate of Cook Street School of Culinary Arts in Denver, CO. He has worked as a personal chef and chef instructor.
If you have any questions, email Chris at chris@snugharborwine.com. You can also follow Chris on Instagram @winechefchris for more delicious food photos!