This is a super easy and delicious quick meal! It seems like a lot of steps, but it’s really not. While the water is boiling for the ramen, I make the curry. Then while the curry is cooking, get the broccoli in the oven.

Ingredients:

Two cans of coconut milk

8 oz Ramen

Two tbsp of Thai red curry paste

1 chicken breast cut into 2-3 inch strips

16 oz Chicken Broth

1 tbsp of avocado oil

1 shallot chopped finely

2-3 cloves of garlic chopped finely

Broccoli or Brussels Sprouts

Method:

Heat 1 tbsp of avocado oil in a heavy bottomed Dutch oven, add finely chopped shallot and garlic. Sauté till fragrant, and then add 2 tbsp of red curry paste and sauté, till oil separates a little. Stir the coconut milk and add to the pot, mix it well. I prefer 2 cans but you can use 1 if you don’t like it too coconuty . Add chicken and let it cook in the coconut curry. Add 1/2 of the chicken broth. Simmer till done

In a separate sauce pan bring water to boil. Once boiling add ramen. Once ramen is cooked ( it cooks fast!) drain water, and add the ramen to your coconut curry.

You could add Brussels or Broccoli to curry, but I like toast them in the oven at 400 for 10 mins. It’s basic – layer parchment over a baking sheet. Spread broccoli or Brussels, a sprinkle of salt and into the hot oven for 10ish mins.

To assemble, dish out ramen, the ladle with some curry, and some veges to top!