Yellow Curry & Chicken Ramen

This recipe packs a flavorful punch! Spiciness from the curry powder, creaminess from the coconut milk and nutrient-rich Forbidden Rice® Ramen Noodles combine to bring you a comforting bowl that’s sure to excite your taste buds!

Yellow Curry & Chicken Ramen

Course

Main
Prep time

10 Mins
cook time

25 Mins
servings

6
Author

@seasonal_cravings

Ingredients

1½ cups butternut squash, cubed & peeled
½ cup carrots, sliced
1 tbsp olive oil
½ tsp salt
¼ tsp pepper
2 tbsp sesame oil
1lb ground chicken
2 garlic cloves, minced
1 tbsp yellow curry powder
½ tsp ground ginger
2 tsp paprika
½ tsp salt
¼ tsp pepper
1 can coconut milk
4 cups chicken broth
¼ cup soy sauce
2 tsp fish sauce
¼ cup peanut butter
2 cakes Lotus Foods Organic Forbidden Rice® Ramen
basil fresh, for garnish
sesame seeds, for garnish (optional)

product used in the recipe

Organic Forbidden Rice® Ramen (4 Ramen Cakes)

1

Preheat oven to 400°F. Place butternut squash and carrots on a sheet pan. Drizzle with olive oil, sprinkle with salt and pepper, and toss well. Bake for 20-25 mins.
2

Meanwhile, heat sesame oil in a large Dutch oven over medium high heat. Add chicken and cook until browned stirring often to break into smaller pieces (~5 mins).
3

Add garlic, curry, ginger, paprika, salt and pepper. Stir well.
4

Add coconut milk, chicken broth, soy sauce, fish sauce and peanut butter. Stir well and bring to a low boil. Add noodles and reduce heat to medium. Cook until ramen is done (~5mins).
5

Divide vegetables and curry between bowls. Add fresh basil and sesame seeds, if desired. Serve immediately.