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Curry Chicken Ramen Bowl
Recipes
Curry Chicken Ramen Bowl
6 servings
35 minutes total

Ingredients

  • 1 large red bell pepper
  • 2 chicken fillets (about 1 lb)
  • 1 teaspoon turmeric
  • 8 oz spaghetti pasta
  • 2 tablespoons olive oil, divided
  • 1 ½ cups matchstick carrots
  • ¾ cup sliced green onions, divided
  • 3 cups unsalted chicken stock (or broth)
  • ½ bunch fresh cilantro
  • ½ cup roasted cashews (optional)
  • ½ cup coconut milk
  • 1 cup yellow (or green or red) curry sauce

Steps

    1. Slice pepper thinly (1 cup). Cut chicken in half lengthwise, then into thin, bite-size slices; coat with turmeric (wash hands). Break pasta in half.
    2. Preheat large sauté pan on medium-high 2–3 minutes. Place 1 tablespoon oil in pan, then add chicken; cook 2–3 minutes until browned. Remove chicken from pan.
    3. Place remaining 1 tablespoon oil in same pan. Add bell peppers, carrots, and ½ cup onions; cook 2 minutes, stirring often. Stir in stock; bring to a boil and add pasta. Cook 6 minutes, stirring occasionally. Chop cilantro and cashews, if using.
    4. Reduce heat to medium-low. Add coconut milk, curry sauce, and chicken; simmer 2–3 minutes until chicken is 165°F and pasta is tender. Top with remaining ¼ cup onions, cilantro, and cashews. Serve.

    NOTE: 2 tablespoons of curry paste can be used in place of the curry sauce.

If fruits and vegetables are part of this recipe, be sure to wash thoroughly.

Wash hands, utensils, and surfaces with soap and water after any contact with raw meat, seafood, or eggs.
Do not reuse marinades.
Do not rinse raw meat.

Amount per ⅙ recipe serving: Calories 410, Total Fat 17g, Sat Fat 6g, Trans Fat 0g, Chol 40mg, Sodium 290mg, Total Carb 39g, Fiber 4g, Total Sugar 7g, (Incl. 2g Added Sugars), Protein 25g, Vitamin D 0%, Calc 4%, Iron 20%, Potassium 8%