This recipe has been a staple in our monthly rotations for the past few years. We love to make it both like this, and also as a soup (directions for both below!) It has a super mild flavor so kids love it, and it just happens to be gluten and dairy free which is great for those with dietary restrictions.
ingredients:
Ramen noodles (we like the lotus foods brand rice ramen)
One can of coconut milk
One small jar of Thai red curry paste (the Thai kitchen brand is very clean)
Head of cauliflower
One butternut squash
One purple onion
One bunch of kale
*if you want to make this more of a soup, then you’ll also need chicken stock
Chicken breasts
Chop all of your veggies and spread them on a baking sheet with olive oil, salt, pepper, and garlic powder. Roast them at 375 for about 30 minutes.
While they roast, dice your chicken breasts and sauté them in a large Dutch oven with olive oil, salt, garlic powder, and a little sprinkle (optional!) of Garam masala. You’ll also want to cook your ramen to the instructions on the package. Once chicken is cooked through, add half of the small jar of Thai red curry paste (about 1 tablespoon for very mild, 2 tablespoon for a little kick), and the can of coconut milk. Stir that in.
Add in the veggies once they are soft and carmelized, and also add in the strained ramen noodles. Mix together. Serve with cilantro and a squeeze for fresh lime!
*to make it a soup, you simply add all veggies and chicken into a Dutch oven, sauté for 5-7 minute, add in the curry paste and coconut milk, then also add in 6 cups of chicken stock and simmer for an hour. Add in the dry ramen noodles 10 minutes before serving (they will absorb liquid so they longer you leave them in the more mushy they will get).