Green Curry Chicken Ramen: Quick, Creamy and Flavorful Recipe

Green curry chicken ramen is the ultimate comfort food that combines Thai-inspired flavors with the coziest bowl of noodles.

This recipe is loaded with tender shredded chicken, creamy coconut milk, and fresh, crisp vegetables, all wrapped in a spicy and aromatic green curry broth. And the best part? It cooks up in just 30 minutes, making it perfect for busy weeknights!

Every bite delivers a silky, rich broth balanced with zesty lime, the kick of jalapeño, and savory curry paste. It’s everything you’d want in a creamy bowl of noodles without requiring a trip to your favorite ramen shop. Trust me, once you try this homemade green curry chicken ramen, you’ll never look back.

My Story Behind This Green Curry Chicken Ramen

The first time I crafted this creamy ramen with chicken, I was looking for a way to recreate a dish I had at a tiny Thai noodle bar.

I was blown away by the combination of bold curry spices and silky coconut milk, all perfectly clinging to those springy ramen noodles. It was love at first bite.

Over the years, I experimented with making my own easy green curry ramen recipe, balancing the heat and acidity while keeping the recipe simple for home cooks.

By using deli rotisserie chicken and pantry staples like canned coconut milk, this quick chicken ramen dish came together beautifully. Now, I make it any time I’m craving both spice and comfort.

If you’re ready to impress your family or simply treat yourself, this healthy green curry recipe will make your kitchen smell divine and your taste buds sing.

Green Curry Chicken Ramen Ingredients

• 1 tablespoon vegetable oil
• 1 jalapeño pepper, seeded and minced
• 2 cloves garlic, minced
• 1 teaspoon grated fresh ginger
• 1 lime, zested
• 2 cups shredded deli rotisserie chicken
• 2 (13.5 ounce) cans coconut milk
• 3 cups chicken stock
• ¼ cup green curry paste
• 2 tablespoons soy sauce
• 1 tablespoon fish sauce
• 1 tablespoon brown sugar
• ½ teaspoon dried basil
• 2 (3 ounce) packages ramen noodles (without flavor packet)
• 1 (8 ounce) package snow peas
• 1 red bell pepper, chopped
• ¼ cup chopped fresh cilantro

How to Make Green Curry Chicken Ramen

1. Heat the vegetable oil in a large pot over medium heat until shimmering.
2. Add the minced jalapeño, garlic, ginger, and lime zest. Stir and cook for 1 minute, allowing the aromatics to release their fragrance.
3. Stir in the shredded chicken, cooking for about 30 seconds to incorporate all the flavors.
4. Pour in the coconut milk, chicken stock, green curry paste, soy sauce, fish sauce, brown sugar, and dried basil. Stir everything together until well combined.
5. Bring the mixture to a gentle simmer, stirring occasionally, for about 5 minutes.
6. Add the ramen noodles, snow peas, and chopped red bell pepper. Cook for 3 to 5 minutes, or until the noodles are al dente and the vegetables are crisp-tender.
7. Ladle the ramen into bowls while hot, and garnish with fresh cilantro before serving. Enjoy!

My Chef Tips for the Best Green Curry Chicken Ramen

• Don’t skip the aromatics: Cooking the jalapeño, garlic, and ginger in the oil is key to unlocking their full flavor.
• Use high-quality curry paste: The green curry paste is the backbone of the broth’s flavor, so choose a brand you trust for authentic taste.
• Adjust the spice level: For a spicier kick, add more jalapeño or increase the amount of curry paste.
• Prep ahead: Chop your vegetables and shred your chicken in advance to save time on a busy weeknight.
• Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat over low heat to avoid overcooking the noodles.
• Customizable veggies: If snow peas or bell peppers aren’t your thing, swap in mushrooms, spinach, or broccoli for a twist.
• Brighten it up: Serve with extra lime wedges for a fresh citrus burst just before eating.

Green Curry Chicken Ramen FAQs

Can I make this green curry chicken ramen healthier?

Absolutely! Use low-fat coconut milk and cut back slightly on the brown sugar for a lighter version. You can also add more vegetables to increase fiber and nutrients.

Can I use fresh ramen noodles instead of instant?

Yes, fresh ramen noodles work beautifully! Just adjust the cooking time, as they typically cook faster than dried noodles.

Is this recipe gluten-free?

To make it gluten-free, use tamari instead of soy sauce and double-check that your curry paste and fish sauce are gluten-free.

What’s the best way to reheat this creamy ramen with chicken?

Reheat gently on the stovetop over medium-low heat to avoid overcooking the noodles. Add a splash of chicken stock or coconut milk to loosen the broth as needed.

Can I make this ahead for meal prep?

Yes! Prepare the broth and veggies ahead, but cook the noodles fresh when you’re ready to serve to prevent them from becoming soggy.

Ready to Make This Green Curry Chicken Ramen?

If you’re craving bold, fresh flavors and a dish that’s as comforting as it is quick to make, this green curry chicken ramen is exactly what you need. The combination of tender chicken, creamy coconut broth, and perfectly cooked noodles is irresistible.

What’s your favorite way to enjoy ramen? Let me know in the comments, and don’t forget to share a photo of your masterpiece! I’m excited to see how you make this easy recipe your own!