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RED THAI CURRY RAMEN WITH CHICKEN & SPINACH

by Curry Love Admin

PREP TIME: 10 MIN 

COOK TIME: 20 MIN 

TOTAL TIME: 30 MIN

INGREDIENTS

  • 2 to 3 Tbsp Red Thai Curry Paste
  • 1 can of coconut milk
  • 2 Chicken breast boneless, skin on, seasoned with S&P
  • 1 Tbsp Avocado Oil
  • 4 Ramen cakes
  • 5 oz baby spinach
  • Chopped scallions and cilantro

INSTRUCTIONS

  1. Boil a pot of salted water to cook the ramen.
  2. Heat the oven to 400 F. 
  3. Heat a skillet to high heat, add the seasoned Chicken, skin down.
  4. Pop the chicken in the oven, roast for approximately 18 to 22 minutes, turn halfway through. 
  5. Make the Curry; mix the coconut milk with the curry paste and simmer.
  6. Cook the Ramen until very close to being done, and then toss the spinach into that same pan. Cook for 15 seconds and drain the spinach along with the ramen. 
  7. Slice the chicken after it has rested on the cutting board for 5 to 10 minutes. 
  8. Assemble and serve with some peanuts, chili flakes and cilantro sprinkled on top.
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