Panang Curry Ramen with Crispy Chicken
Panang curry ramen with crispy chicken and a coconut milk broth layered with Thai curry paste, ginger, garlic, and lime. Crisp skin-on chicken thighs stay separate from the broth so the texture holds, while the noodles absorb just enough heat and richness to feel complete.
Servings 4 bowls
Calories 548kcal
Equipment
- Dutch Oven or heavy-bottomed pot. For making the curry base and simmering.
- Air Fryer or skillet, oven. For the crispiest chicken skin.
- Saucepan (medium-sized). For cooking ramen noodles separately.
Ingredients
Chicken:
- 4 large (~2 lbs/ 900 g) chicken thighs skin-on, bones removed
- 1 tbsp (15 ml) olive oil or avocado oil
- salt
- ½ tsp (1.5 g) garlic powder
- ½ tsp (1.5 g) onion powder
Broth and Noodles:
- 2 tbsps (30 ml) olive oil or avocado oil
- ⅓ cup (50 g) yellow onion
- 3 cloves garlic minced
- 3 tbsps (45 g) Thai Panang curry paste
- 1 tbsp (6 g) fresh ginger grated
- 3 cup (720 ml) low-sodium chicken broth
- 1 can (13.5 oz / 400 ml) full-fat coconut milk
- 1 tbsp (15 ml) low sodium soy sauce
- 1 tsp (5 ml) fish sauce
- 2 tbsps (30 ml) toasted sesame oil
- 2 tbsps (25 g) light brown sugar
- 2 tsps (10 ml) fresh lime juice
- salt to taste
- 1 package (8-9 oz / 250 g) ramen noodles seasoning packet not used
Toppings:
- green onions sliced
- fresh cilantro chopped
- roasted, salted peanuts
- Chili Crunch (optional)
Instructions
- Heat the oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced onion and cook for 4 to 5 minutes, stirring occasionally, until softened and lightly translucent.2 tbsps (30 ml) olive oil, ⅓ cup (50 g) yellow onion
- Stir in the minced garlic and grated ginger and cook for 30 seconds, stirring constantly, until fragrant.3 cloves garlic, 1 tbsp (6 g) fresh ginger
- Add the Thai Panang curry paste and cook for 1 to 2 minutes, stirring frequently, until the paste darkens slightly and becomes aromatic.3 tbsps (45 g) Thai Panang curry paste
- Pour in the chicken broth and coconut milk, stirring to fully dissolve the curry paste. Add the soy sauce, sesame oil, fish sauce, brown sugar, and lime juice. Bring the mixture to a gentle simmer and cook for 10 to 15 minutes to allow the flavors to develop. Taste and adjust with salt if you like.3 cup (720 ml) low-sodium chicken broth, 1 can (13.5 oz / 400 ml) full-fat coconut milk, 1 tbsp (15 ml) low sodium soy sauce, 1 tsp (5 ml) fish sauce, 2 tbsps (25 g) light brown sugar, 2 tsps (10 ml) fresh lime juice, salt , 2 tbsps (30 ml) toasted sesame oil
- While the broth simmers, cook the ramen noodles in a separate pot of boiling water according to package directions. Drain and set aside. Do not use the seasoning packet.1 package (8-9 oz / 250 g) ramen noodles
- Pat the chicken thighs dry with a paper towel, especially the skin. Rub each thigh lightly with olive oil, then sprinkle evenly with garlic powder and onion powder. Cook in an air fryer at 375°F (190°C) for 16 to 20 minutes, or until the internal temperature reaches 165°F (74°C) and the skin is crisp. Let rest for 5 minutes, then slice. If you don't have an air fryer, thighs can be made in the oven or in a skillet on the stove.4 large (~2 lbs/ 900 g) chicken thighs, 1 tbsp (15 ml) olive oil, salt, ½ tsp (1.5 g) garlic powder, ½ tsp (1.5 g) onion powder
- To assemble, divide the cooked noodles between serving bowls. Ladle the hot Panang curry broth over the noodles. Top with sliced crispy chicken, chopped green onions, cilantro, chopped peanuts, and a spoonful of chili crunch, if desired. Serve immediately.green onions, fresh cilantro, roasted, salted peanuts, Chili Crunch
Notes
- Blooming the curry paste in oil prevents a flat or raw flavor in the broth.
- Adjust the heat by increasing or decreasing the amount of Panang curry paste. This dish is a little spicier than mild.
- Full-fat canned coconut milk provides body and emulsifies with the curry paste.
- Cooking noodles separately prevents starch from clouding the broth.
- Resting the chicken preserves crisp skin and prevents juices from thinning the broth.
- The broth can be made ahead and refrigerated for up to 4 days.
- If you don't have an air fryer for the chicken, preheat the oven to 400º. Place a wire rack on a baking sheet. Place the chicken skin side up and cook for 25-30 minutes. Broil: If the skin is not as crispy as desired, turn on the broiler for the last 1–2 minutes, watching closely to prevent burning. Remove from the oven and let rest for a few minutes before slicing.
Nutrition
Serving: 400g | Calories: 548kcal | Carbohydrates: 35g | Protein: 28g | Fat: 34g | Saturated Fat: 14g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Cholesterol: 127mg | Sodium: 685mg | Potassium: 600mg | Fiber: 2g | Sugar: 7g | Vitamin A: 654IU | Vitamin C: 6mg | Calcium: 65mg | Iron: 3mg