Thai Red Curry Chicken Ramen

Method7 steps · about 35 min

1. 1

   Step 1: Slice all the boneless chicken thigh (350 g) into small pieces. Toss it with all the curry powder (1 tsp), garlic powder (1 tsp), MSG (0.5 tsp), chicken powder (1 tsp), black pepper (0.5 tsp) and the tablespoon marinade oil (1 tbsp). Cover and refrigerate for fifteen minutes; prepare the aromatics while it marinates. After the full marinating time, cook the actual coated chicken in a hot non-stick pan until browned and fully cooked, checking the thickest pieces reach 74°C (165°F). Transfer the cooked chicken to a clean plate and keep the actual used pan for the curry base.

   Refrigerate coated chicken for 15 min before cooking · 15 minUses 350 g boneless chicken thigh, sliced in step 1 · 1 tsp curry powder · 1 tsp garlic powder · 0.5 tsp MSG · 1 tsp chicken powder · 0.5 tsp black pepper · 1 tbsp neutral cooking oil for the chicken marinade

2. 2

   Step 2: Peel and dice the shallot (1), and peel and mince all four garlic cloves. Add the separate two tablespoons curry-base oil to the actual used chicken pan, keeping the cooked chicken on its clean plate. Sauté the diced shallot for about two minutes, then add all the minced garlic and cook until fragrant without burning.

   Sauté shallot before adding garlic · 2 minUses Only the actual used pan and oil here; keep cooked chicken separately · 2 tbsp neutral oil (for the curry base) · 1 shallot, peeled and diced in step 2 · 4 garlic cloves, peeled and minced in step 2

3. 3

   Step 3: Stir all the measured red curry paste and paprika (1 tsp) into the actual cooked shallot-garlic base. Cook for one to two minutes until fragrant, stirring so the paste does not scorch.

   Cook curry paste and paprika until fragrant · 1 minUses All actual oil, shallot and garlic cooked in step 2 · 2 tbsp Thai red curry paste · 1 tsp paprika

4. 4

   Step 4: Pour all two cups coconut cream and the measured half-cup prepared chicken stock (0.5 cup) into the actual cooked curry base. Bring to a gentle simmer and cook for three to five minutes until slightly thickened, stirring without boiling hard. Taste and add salt as needed.

   Simmer coconut curry · 3 minUses All actual cooked curry base from step 3 · 2 cup coconut cream · 0.5 cup chicken stock · salt (to taste)

5. 5

   Step 5: Put the frozen precooked ramen noodles in a heatproof bowl and cover with hot water. Loosen them for about twenty seconds, gently separating the strands, then drain well and discard the soaking water. Use ready-cooked frozen ramen for this brief loosening step.

   Loosen frozen precooked ramen in hot water · 1 minUses Frozen precooked ramen noodles for the two servings, as desired · Hot water to cover frozen precooked ramen for loosening, then discarded

   
6. 6

   Step 6: Return all the actual fully cooked chicken from step 1 and the actual drained loosened noodles from step 5 to the simmered curry sauce from step 4. Gently toss over the heat for one to two minutes until the noodles are hot throughout and everything is coated.

   Uses All actual cooked chicken held on the clean plate · All actual loosened drained noodles; discard their soak water · All actual simmered cream, stock and curry base

7. 7

   Step 7: Wash and thinly slice spring onions as desired. Divide the actual finished chicken, noodles and curry sauce from step 6 between two bowls. Scatter the prepared spring onions over each and drizzle with chili oil to taste. Serve hot.

   Uses All actual chicken, noodles and sauce finished in step 6 · scallions (for serving) · chili oil (for serving)