This is a quirky fusion meal that takes the flavors of an Indian curry and serves it in a Japanese fashion, over noodles. If you prefer a Thai curry you could substitute red or green curry paste for the curry powder. You could easily leave out the chicken in this recipe for a vegetarian curry or replace it with pork if that’s what you prefer. You can use whatever noodles you prefer for regular classic ramen, or the package ramen (without the seasoning pack) but I like to use Skinny Pasta for us.
To make this #dinnerdoneby9am I throw everything except the sugar snap peas in the slow cooker in the morning, walk away, then add the peas and noodles just before serving.
-2 (15 oz cans) coconut milk
-6 Tbsp brown sugar or honey
-3-4 Tbsp curry powder
-1 tsp salt
-1/2 tsp pepper
-1/4-1/2 tsp cayenne
-1 yellow onion, chopped
-1 inch piece of ginger, peeled and grated
-4 cloves garlic, minced
-4 carrots, diced
-1 (8 oz) pack mushrooms, cleaned and sliced
-3 chicken breasts
-1 (8 oz) bag sugar snap peas
-16 oz ramen noodles or pasta of your choice, cooked according to package directions
-lime wedges, chopped cilantro and scallions for serving
In a slow cooker, stir together the coconut milk, sugar, curry powder, salt, pepper and cayenne. Add remaining ingredients except for sugar snap peas and stir. Cook on low for 6-8 hours or high for 4 hours. Remove chicken, shred using two forks, then return to slow cooker. Add sugar snap peas and cook an additional 15 minutes, then add cooked noodles, ladle into serving bowls and serve with toppings of your choice.
