How about we make a noodle dish that’s kind of a curry, but also kind of a ramen, and happens to be ridiculously delicious? Like, one where you can clean out the fridge, but also kind of make it Instagramably beautiful, all while feeling like you’re eating takeout?
Ingredients:
1 TB extra virgin olive oil
1/2 onion, diced
1/2 red bell pepper, diced
4 cloves garlic, minced
1 TB Thai Kitchen red curry paste
2 cups chicken broth
15 oz can Thai Kitchen Organic coconut milk
6-8 large shrimp, peeled and deveined
3oz (1 sleeve) Hakubaku Organic Ramen Noodles
½ lime
1 TB chopped cilantro
Directions:
1. Heat olive oil in stock pot. Add onion and bell pepper and cook for approximately 5-7 minutes, until softened.
2. Stir in garlic and cook for another minute.
3. Add red curry paste. Cook for 1-2 minutes, stirring frequently, until it becomes fragrant.
4. Add chicken stock and coconut milk. Simmer for 5 minutes.
5. Add shrimp to the pot. After 3-4 minutes, add the ramen noodles to the pot as well (just the noodles – toss the flavor packets). Cook for an additional 3-5 minutes, until shrimp is opaque and ramen noodles are soft.
6. Add the juice from ½ of a lime to the pot and garnish with cilantro.
