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.
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).
Add garlic, curry, ginger, paprika, salt and pepper. Stir well.
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).
Divide vegetables and curry between bowls. Add fresh basil and sesame seeds, if desired. Serve immediately.
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