Serves 2
Directions
- 1Add katsu curry paste to the pot.
- 2Pour coconut milk into the pot with the katsu curry paste.
- 3Stir the katsu curry paste and coconut milk until combined.
- 4Cut the red pepper into small pieces.
- 5Peel and chop the red onion.
- 6Chop the tenderstem broccoli.
- 7Add raw chicken breast pieces to the pot.
- 8Stir the chicken into the mixture.
- 9Add chopped red onion and red pepper to the pot.
- 10Pour chicken stock into the pot.
- 11Add chopped tenderstem broccoli to the pot.
- 12Add ramen noodles to the pot.
- 13Cover the pot with a lid.
- 14Remove the lid and use tongs to separate the cooked ramen noodles.
- 15Serve the cooked ramen and vegetables into a bowl.
- 16Add the chicken pieces and pour the creamy sauce over the noodles and vegetables.
- 17Garnish with sliced spring onion.
- 18Sprinkle with black and white sesame seeds.
Ingredients
- 280 g Raw chicken breast
- 250 g Cooked ramen noodles
- 400 ml Lighter coconut milk
- 60 g Katsu curry paste
- 150 ml Chicken stock
- 200 g Tenderstem broccoli
- 1 Red pepper
- 1 Red onion
- Spring onion
- Sesame seeds
Equipment
PotCutting boardKnifeTongsSpatulaLadleBowl
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