Spicy Coconut Lime Chicken Curry & Noodles

Servings: 2
Time: about 30 min
Difficulty Level: Easy

 

Ingredients

• 1 package of Nona Lim Spicy Chicken Ramen Bone Broth
• 1 box of Nona Lim Traditional Ramen Noodles
• 1 lb chicken breast, cut into chunks
• 2 cups roughly chopped spinach
• 1 medium carrot, diced
• 1 bell pepper, diced
• 1 tbsp coconut oil
• 1 shallot, sliced
• 1 tsp grated ginger
• ½ tbsp minced garlic
• ¼ cup red curry paste
• 15 oz can coconut cream
• 1 lime, zest and juice
• Optional garnish: Sliced jalapeños, cilantro, chopped green onions, chili flakes

Directions

1. In a large wok over medium heat, melt the coconut oil. Add the shallot, carrot, and bell pepper and stir. Sauté, stirring occasionally, until the shallot is mostly tender, about 5 minutes.
2. Stir in the ginger and garlic. Sauté for 2 minutes.
3. Stir in the chicken. Sauté, stirring occasionally, until the chicken pieces are beginning to brown, about 5 minutes.
4. Stir in the red curry paste.
5. Stir in the Spicy Chicken Bone Broth, scraping any browned bites and deglazing the bottom of the wok.
6. Stir in the coconut cream.
7. Simmer, stirring occasionally, for 12-15 minutes or until the chicken is fully cooked through.
8. Add in the spinach and lime juice and zest, stirring just until the spinach is wilted.
9. Meanwhile, cook the ramen noodles according to package instructions. Drain well.
10. Divide the noodles between two serving bowls. Spoon the coconut curry over the noodles. Top with cilantro, jalapeños, green onion, and red chili flakes, if desired.