Panang Curry Ramyun

Hey foodies! Today I’m bringing you something that’s both comforting and flavorful  Panang Curry Ramyun. This bowl of goodness is packed with creamy coconut milk, fragrant Panang curry paste, and all the noodly goodness you could ever want!  It’s a perfect way to spice up your ramen game and add a little Thai twist. With the rich flavors of coconut milk, the savory taste of fish sauce, and a kick of chili oil (if you’re feeling bold), this dish is truly one to remember!

Method

Cook the chicken 

Start by pan-frying the minced chicken in a little oil over medium-high heat. As the chicken begins to brown, add 1.5 teaspoons of oyster sauce, 1 teaspoon of fish sauce, a pinch of black pepper, and 1/2 teaspoon of honey. Stir everything together and cook until the chicken is golden and cooked through, making sure the seasonings are well distributed. Once the chicken is cooked, set it aside on a plate.

Prepare the base 

Next, heat about 1 tablespoon of neutral oil in a claypot or ddukbaegi over medium-high heat. Add the Panang curry paste to the pot and stir it for a few minutes. The goal here is to release the amazing aromas of the curry paste, so make sure you let it fry a bit to bring out its full flavor. Stir occasionally to prevent it from burning, allowing the paste to become fragrant and flavorful.

Build the broth

Once the curry paste is sizzling and aromatic, add the minced garlic to the pot and cook for another minute, stirring frequently. Afterward, pour in 1 cup of coconut milk and 1 1/2 cups of chicken broth, stirring everything together until it’s well combined. Bring the mixture to a boil, then season with 1/2 tablespoon of brown sugar, 1 tablespoon of fish sauce, and a pinch of salt. Let the broth come to a gentle simmer, taste it, and adjust the seasoning to your liking add a little more sugar or salt if necessary for balance.

Cook the noodles 

Now, it’s time to add the Shin Ramyun noodles. Add the noodles from the packet and the tofu puffs into the pot with the simmering broth. Cover the pot with a lid and let everything cook for about 3 minutes. Since the ddukbaegi retains heat very well, the noodles will continue to cook even after you turn off the heat. Keep an eye on the noodles, though, and if you feel they need a little more time, let them sit for a few extra minutes until they’re tender and absorb the flavors of the broth.

Finish the dish 

Once the noodles are cooked, it’s time to add the finishing touches. Gently stir in the cooked chicken, soft-boiled egg, fresh coriander, spring onions, crispy onions, and lime slices. These ingredients will not only add flavor but also give your dish a delightful crunch and freshness. If you’re craving some extra heat, drizzle a little chili oil over the top. The spicy kick from the chili oil pairs wonderfully with the creamy coconut broth and the aromatic Panang curry paste, making each bite more exciting than the last!

Necessary Tools

• Claypot or ddukbaegi (for cooking)
• Knife and cutting board
• Spoon for stirring
• Cooking spoon
• Soft-boiled egg holder (optional)

Serving Suggestions

• Serve with extra lime wedges on the side for a fresh, zesty bite.
• You can also add a handful of fresh bean sprouts or bok choy for some extra crunch and greens.
• Pair it with a cold iced tea or a refreshing coconut drink to balance out the spice!

Fun Fact

Did you know that Panang curry paste gets its unique flavor from a combination of dried chilies, lemongrass, and aromatic spices? It’s a staple in Thai cuisine, known for its mild but flavorful kick. That’s what makes this curry perfect for all kinds of dishes, including ramen!

Conclusion

This Panang Curry Ramyun is perfect for a cozy night in or whenever you’re craving a big bowl of comforting noodles with a twist. With the sweet coconut milk, aromatic Panang curry paste, and all the delicious toppings, it’s guaranteed to satisfy. Try it out and let me know how much you love it! Happy cooking!