Thai Curry Ramen with Chicken Katsu
Yield: 4 Servings
Thai Curry Ramen with Chicken Katsu
Prep time: 1 HourCook time: 30 MinTotal time: 1 H & 30 M
Ingredients
- 4 packets Ramen Noodles
- 1/2 Yellow Onion, diced
- 3 Garlic Cloves, minced
- 1/2 inch knob Ginger, grated
- 5 TB Thai Green Curry Paste
- 5oz cans Coconut Milk (4 cups)
- 2 cups Chicken Stock
- 1 Lime, zested and juiced
- 1 TB Granulated Sugar
- 1 TB Soy Sauce
- 2 cups Broccoli Florets
- 3 cups Greens (Bok Choy, Yu Choy, or Cabbage)
- 2 ears of Corn, charred and cut off the cob
- 2 pounds Chicken Breasts, butterflied and cut in half
- 3 Eggs
- 1 cup Flour
- 2 cups Panko Breadcrumbs
- Kosher Salt
- Vegetable oil, for frying
- Sliced Jalapeño and Chopped Scallions, for garnish
Instructions
- To make the curry, sauté onion, garlic, ginger, a pinch of salt in a drizzle of oil on medium-low heat for a few minutes.
- Add in curry paste and cook down for another minute.
- Pour in coconut milk and chicken stock.
- Bring to a boil and then simmer for about 15 minutes uncovered.
- While the curry is simmering, boil the noodles according to package instructions and place in serving bowls and set aside.
- To prepare the chicken, dredge the chicken in the flour, then dip in the egg and coat in the Panko.
- Heat vegetable oil in a deep pan to 350F and fry chicken until golden brown on both sides, about 3 minutes per side.
- Remove chicken to paper towels and season with salt. Let the chicken rest while finishing the curry.
- After the curry has simmered, add in sugar, soy sauce, and lime juice. Season with salt to taste.
- Add in broccoli and greens and simmer just until the veggies are tender, another minute.
- Pour curry over the ramen noodles. Top with charred corn, sliced jalapeño and scallions.
- Slice the chicken katsu, and place on top.
