Chicken Curry Ramen

Ingredients

• 1kg (2 1/4 lb.) chicken breasts and/or thighs, cut into thin strips
• Salt and pepper to taste
• 2 tbsp rapeseed (canola) or coconut oil
• 3 cloves garlic, finely chopped
• 1 x 2.5cm (1 inch) galangal or ginger, minced (preferably galangal)
• 6 spring onions (scallions), cut into 2.5cm (1 inch) pieces
• 3 tbsp Thai red curry paste (shop bought is fine for this one
• 1/2 tsp ground turmeric
• 2 litres (8 cups) Asian chicken stock
• 2 x 400ml (14oz) tins (cans) thick coconut milk
• 1 tbsp fish sauce
• 6 packs of instant ramen noodles
• OPTIONAL GARNISHES
• Coriander (cilantro)
• Crispy fried onions
• Julienned carrots
• Chinese chilli oil
• Sriracha

Steps

1. Season the chicken strips with salt and pepper to taste and then heat the oil in a large wok or high sided frying pan.
2. Place the chicken in the hot oil and fry for about 10 minutes, turning often until it is all cooked through and lightly browned on the exterior. Chicken needs to be cooked to 75c/165f. Transfer to a plate and keep warm.
3. Add a little more oil to the wok, if necessary and fry the garlic, galangal/ginger and spring onions (scallions) for about 30 seconds or until fragrant. Then stir in the ground turmeric and the Thai curry paste. Let this all sizzle for about a minute, stirring continuously.
4. Stir in the chicken stock and bring to a rolling simmer for about 8 minutes or until it has reduced by about a quarter.
5. While the stock is simmering, cover the instant ramen noodles with hot water. They usually only need to soak for about 10 minutes but follow the packet instructions.
6. Once the stock has reduced some, add the coconut milk and bring to a simmer. Stir in the fish sauce and then taste it. You can spice it up by adding more green paste or add a bit more salt or some sugar: I’m sure you get the idea here. Make it taste perfect for your preference. Reduce the heat to low to keep warm.
7. To serve, divide the cooked ramen noodles between 6 bowls. Top with some of the cooked chicken and pour the sauce over them.
8. Garnish each as you like with the above mentions options or whatever sounds good to you.