Directions
- 1Preheat the oven to 375 degrees F (190 degrees C).
- 2Whisk coconut milk, water, soy sauce, curry paste, garlic, ginger, and sesame oil together in a 9x13-inch baking dish.
- 3Reserve 3 tablespoons green onions for topping and add remaining onion to baking dish.
- 4Add chicken pieces and 1 spice packet from the ramen; discard remaining seasoning packets.
- 5Toss chicken to coat.
- 6Add 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.
- 7Cover the dish with foil.
- 8Bake in the preheated oven for 22 to 24 minutes.
- 9Flip noodles over to submerge the second side, cover, and bake for another 5 minutes.
- 10Toss everything together until well combined with the sauce and sprinkle with reserved green onions.
- 11Serve with Sriracha.
Ingredients
- 1 can (15 ounce) coconut milk
- 0.75 cup water
- 3 tablespoons reduced-sodium soy sauce
- 2 tablespoons red curry paste
- 2 teaspoons minced garlic
- 1 teaspoon minced fresh ginger
- 2 teaspoons sesame oil
- 4 green onions, thinly sliced, divided
- 1 pound skinless, boneless chicken breasts, cut into 1-inch pieces
- 4 packages ramen noodles
- 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.
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