• Course

    Main Course

  • Prep time

    10 Mins

  • cook time

    25 Mins

  • servings

    6

Ingredients

  •  cups butternut squash cubed & peeled
  • ½ cup carrots sliced
  • 1 tbsp olive oil
  • ½ tsp salt
  • ¼ tsp pepper
  • 2 tbsp sesame oil
  • 1 lb 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

products used in the recipe

  • 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.

products used in the recipe