Savory Fusion: Thai Green Curry Ramen Recipe

Thai Green Curry Ramen

Today, I’m excited to share a unique and flavorful dish inspired by my love for both Thai green curry and Japanese ramen. This fusion recipe is perfect for a cozy night in or a special gathering with friends. The combination of fragrant spices, tender noodles, and creamy coconut broth will transport you to a culinary paradise.

Ingredients:

• ramen noodles (200g)
• coconut milk (400ml)
• Thai green curry paste (50g)
• chicken breast (300g, thinly sliced)
• bell peppers (150g, thinly sliced)
• spinach (100g)
• fresh basil (a handful)

Kitchen Tools:

• large pot
• wooden spoon
• chef’s knife
• cutting board

Start by boiling the ramen noodles according to the package instructions until al dente. In a separate large pot, heat the coconut milk and Thai green curry paste over medium heat, stirring until well combined. Add the sliced chicken breast and bell peppers to the pot, simmering for about 10 minutes until the chicken is cooked through.

Once the chicken is cooked, add the cooked ramen noodles and spinach to the pot, stirring gently to combine all the ingredients. Let the mixture simmer for another 5 minutes to allow the flavors to meld together. Taste and adjust the seasoning with salt and pepper as needed.

Serve the Thai Green Curry Ramen hot, garnished with fresh basil leaves for a pop of herbaceous freshness. This dish is best enjoyed immediately to savor the silky coconut broth and tender chicken.

The approximate total weight of the cooked dish is 1000g, and it serves 4 people with an average weight of one serving being 250g. Each serving is estimated to have around 350 calories.

One clever tip for this recipe is to add a splash of lime juice before serving to brighten up the flavors and add a citrusy kick to the dish.

I hope you give this Thai Green Curry Ramen a try and make it your own with your favorite vegetables or protein choices. Enjoy the aromatic and comforting flavors of this fusion delight!