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Curry Chicken Ramen with Butternut Squash is a fall upgrade to a favorite comfort food classic. And it’s fantastically delicious! If you love ramen and curry, this Curry Chicken Ramen will be your new favorite autumn meal. Full of flavor and irresistible!
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The days are growing downright chilly, warm tea is always brewing, and the colors of the trees are glorious. So it’s no wonder I’m reaching for colorful, flavor-packed foods to warm up with.
And curry will never disappoint, especially when you add butternut squash, greens, and an amazing ginger broth to bring it all together.
So grab your favorite bowl and get ready for a steaming bowl of curry noodles you’ll love!
Why I Love Curry Chicken Ramen
The Seattle area neighborhood where we raised our family was an experience that enriched our lives and taught me a thing or two about curry dishes from around the world.
Our street was food heaven. Strolls down 28th was like visiting the most incredible food hall imaginable. Most of the residents were first-generation Americans, and all were amazing cooks.
The moms would have, at least, monthly gatherings to share food, laughter, and recipes. When asked what the theme should be, I almost always suggested curry. They would laugh, but sometimes, I got my way. The curry? Indescribable!
Here’s what I love about this curry:
- Developing flavor in these quick curry noodles doesn’t take all day!
- The colors and flavors of fall, from deep golden hues of butternut squash to the russet shades of red curry.
- Light but satisfying meal.
- Noodles, seriously, ramen is the best!
If you’re ready to make curry, let’s look at the ingredients I used in this dish.
Curry Chicken Ramen Ingredients
You will find the ingredient measurements in the recipe card at the bottom of this post, but here is a list of what you will need to make this delicious ramen!
- Ramen noodles: Cooked using package instructions.
- Chicken: Boneless, skinless chicken breasts or thighs cut into bite-size pieces.
- Olive oil for sauteing the chicken and the veggies.
- Butternut Squash: You can buy precut butternut squash at the market to save time or cut your own from fresh.
- Spinach: Opt for baby spinach and give it a rough chop, or substitute the spinach for your favorite greens.
- Aromatics: Green onions (for cooking and serving), fresh ginger, and garlic.
- Red curry paste
- Soy Sauce
- Chicken or vegetable broth
- Cornstarch for cooking the chicken.
- For Serving: Halved boiled eggs, red pepper flakes, sesame seeds, and chopped green onions.
How to Make Curry Chicken Ramen
Step-by-step instructions are in the recipe card at the bottom of this post.
Step 1: Boil the eggs and cook the noodles
Add eggs to a saucepan and cover with water to about 1 to 2 inches above. Cook for 6 minutes and then carefully drain the water and rinse under cold water to stop the cooking.
Cook the ramen according to package instructions.
Step 2: Make the ginger broth
The ginger broth is easy to make, with only a few ingredients, but it’s a good place to start so the squash has time to cook through and become nice and soft.
Let the broth simmer while you make the curry chicken and add the spinach to the broth just before serving.
Step 2: Saute the curry chicken
Toss the bite-size pieces of chicken with cornstarch to help develop a bit of crispness, which is so delicious. Then heat a skillet (I prefer to use a nonstick skillet) over medium high heat and add the curry paste. Cook for a bit and then add the chicken and saute until cooked through.
Then, add a splash of soy sauce, and the chicken is done!
Step 3: Serve the Curry Chicken Ramen Bowls
To serve, arrange noodles in pasta bowls and then ladle the ginger broth and butternut squash over the noodles. Serve with a halved boiled egg, additional chopped green onions, sesame seeds, and red pepper flakes for a delicious finish.
And then serve with tea, of course. My favorite? Jasmine Green Tea.
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Curry Chicken Ramen with Butternut Squash
- 1 tablespoon olive oil
- 3-4 green onions
- 1 tablespoon chopped fresh ginger
- 2 cloves garlic minced
- 3 cups butternut squash cubed
- 4 cups chicken broth or vegetable broth
- 1/3 cup soy sauce
- 2 cups chopped spinach or favorite green
- 8 ounces ramen noodles cooked with package instructions
- 3 boiled eggs halved
- 1 lb boneless skinless chicken breasts cut into bite size pieces
- 1 tablespoon cornstarch
- 1 tablespoon olive oil
- 1/4 cup red curry paste
- 1 tablespoon soy sauce
- 2 cloves garlic minced
- Add eggs to a saucepan, cover with water 1-2 inches above the eggs, and bring to a boil. Cook for 6 minutes, then carefully drain the water and rinse with cold water. Set aside.
- Cook the ramen according to package instructions.
- Add green onions and cubed butternut squash to a medium soup pot and cook until softened, about 5 minutes. Add the ginger and garlic and cook for another minute.
- Pour in the broth and soy sauce and simmer until the butternut squash is cooked through. Just before ladeling broth into bowls, add the spinach and stir until it wilts and becomes bright green.
- Toss chopped chicken with the cornstarch.
- Heat a large nonstick skillet over medium-high heat. Add red curry paste and cook until fragrant, about 1-2 minutes. Add the chicken and toss to coat in the curry sauce. Cook until the chicken is cooked through; about 8 minutes. Remove from the heat and add the soy sauce.
- Arrange the ramen noodles in shallow bowls, ladle in ginger broth and top with curry chicken. Garnish with additional chopped green onions, half of a boiled egg, sesame seeds and red pepper flakes.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.