1Preheat the oven to 375 degrees F (190 degrees C).
2Preheat the oven to 375 degrees F (190 degrees C).
3Preheat the oven to 375 degrees F (190 degrees C).
4Whisk coconut milk, water, soy sauce, curry paste, garlic, ginger, and sesame oil together in a 9x13-inch baking dish.
5Whisk coconut milk, water, soy sauce, curry paste, garlic, ginger, and sesame oil together in a 9x13-inch baking dish.
6Whisk coconut milk, water, soy sauce, curry paste, garlic, ginger, and sesame oil together in a 9x13-inch baking dish.
7Reserve 3 tablespoons green onions for topping and add remaining onion to baking dish.
8Reserve 3 tablespoons green onions for topping and add remaining onion to baking dish.
9Reserve 3 tablespoons green onions for topping and add remaining onion to baking dish.
10Add chicken pieces and 1 spice packet from the ramen; discard remaining seasoning packets.
11Add chicken pieces and 1 spice packet from the ramen; discard remaining seasoning packets.
12Add chicken pieces and 1 spice packet from the ramen; discard remaining seasoning packets.
13Toss chicken to coat.
14Toss chicken to coat.
15Toss chicken to coat.
16Add ramen noodles and nestle them into the coconut milk mixture with the chicken pieces surrounding them, taking care to make sure the chicken is not underneath the noodles.
17Add ramen noodles and nestle them into the coconut milk mixture with the chicken pieces surrounding them, taking care to make sure the chicken is not underneath the noodles.
18Add ramen noodles and nestle them into the coconut milk mixture with the chicken pieces surrounding them, taking care to make sure the chicken is not underneath the noodles.
19Cover the dish with foil.
20Cover the dish with foil.
21Cover the dish with foil.
22Bake in the preheated oven for 22 to 24 minutes.
23Bake in the preheated oven for 22 to 24 minutes.
24Bake in the preheated oven for 22 to 24 minutes.
25Flip noodles over to submerge the second side, cover, and bake for another 5 minutes.
26Flip noodles over to submerge the second side, cover, and bake for another 5 minutes.
27Flip noodles over to submerge the second side, cover, and bake for another 5 minutes.
28Toss everything together until well combined with the sauce and sprinkle with reserved green onions.
29Toss everything together until well combined with the sauce and sprinkle with reserved green onions.
30Toss everything together until well combined with the sauce and sprinkle with reserved green onions.
31Serve with Sriracha.
32Serve with Sriracha.
33Serve with Sriracha.
Ingredients
1 can (15 ounce) coconut milk
1 can (15 ounce) coconut milk
1 can (15 ounce) coconut milk
0.75 cup water
0.75 cup water
0.75 cup water
3 tablespoons reduced-sodium soy sauce
3 tablespoons reduced-sodium soy sauce
3 tablespoons reduced-sodium soy sauce
2 tablespoons red curry paste
2 tablespoons red curry paste
2 tablespoons red curry paste
2 teaspoons minced garlic
2 teaspoons minced garlic
2 teaspoons minced garlic
1 teaspoon minced fresh ginger
1 teaspoon minced fresh ginger
1 teaspoon minced fresh ginger
2 teaspoons sesame oil
2 teaspoons sesame oil
2 teaspoons sesame oil
4 green onions, thinly sliced, divided
4 green onions, thinly sliced, divided
4 green onions, thinly sliced, divided
1 pound skinless, boneless chicken breasts, cut into 1-inch pieces
1 pound skinless, boneless chicken breasts, cut into 1-inch pieces
1 pound skinless, boneless chicken breasts, cut into 1-inch pieces
4 packages ramen noodles
4 packages ramen noodles
4 packages ramen noodles
Sriracha hot sauce
Sriracha hot sauce
Sriracha hot sauce
Equipment
9x13-inch baking dishfoil
Tips
Nestle ramen noodles into the liquid, making sure chicken pieces surround them and are not underneath the noodles.
Flip noodles over to submerge the second side during the second baking step.