Publix Aprons

Curry Chicken Ramen Bowl

Curry Chicken Ramen Bowl
Total Time:
35 minutes


1 large red bell pepper, thinly sliced
2 chicken fillets (about 1 lb)
8 oz spaghetti (or wheat) pasta
1 teaspoon turmeric
2 tablespoons olive oil, divided
1 1/2 cups matchstick carrots
3/4 cup presliced green onions, divided
3 cups unsalted chicken stock (or broth)
1/2 cup fresh cilantro, coarsely chopped
1/2 cup roasted cashews, chopped (optional)
1/2 cup coconut milk
1 cup yellow (green or red) curry sauce


  1. Slice pepper (1 cup). Cut chicken in half lengthwise, then into bite-size, thin slices (wash hands). Break pasta in half.
  2. Preheat large sauté pan on medium-high 2–3 minutes. Coat chicken with turmeric. Place 1 tablespoon oil in pan, then add chicken; cook 2–3 minutes or until brown. Remove chicken from pan and set aside.
  3. Place remaining 1 tablespoon oil in same pan. Add bell peppers, carrots, and 1/2 cup onions; cook 2 minutes, stirring often. Stir in chicken stock; bring to a boil and add pasta. Cook 6 minutes, stirring occasionally. Chop cilantro and cashews.
  4. Reduce heat to medium-low. Add coconut milk, curry sauce, and chicken; simmer 2–3 minutes, until chicken is 165°F, and pasta is tender. Top with remaining 1/4 cup onions, cilantro, and cashews. Serve.
NOTE: 2 tablespoons of Curry paste can be used in place of the curry sauce.

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Nutritional Information

CALORIES (per 1/6 recipe) 380kcal; FAT 12.00g; SAT FAT 5.00g; TRANS FAT 0.00g; CHOL 40mg; SODIUM 520mg; CARB 42g; FIBER 3.00g; SUGARS 7g; PROTEIN 25g; CALC 4%; VIT A 0%; VIT C 0%; IRON 30%

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