Thai chicken noodle stew

I love Ramen!

2 tbsp. peanut oil
1 lb boneless chicken (I like a mix of thighs and breast)
1 tsp of fresh-grated ginger (or more)
1 clove minced or grated garlic
1 peeled and chopped sweet potato
2 red bell peppers, seeded and sliced thin
12 oz mushrooms, sliced
1/4 cup Thai red curry paste
2 tsp smoked paprika
1 14 oz can coconut milk
4 cups chicken broth
1/4 cup soy sauce
2 tbsp. fish sauce
1/2 cup creamy peanut butter
Juice of 1 lime
2 tbsp. brown sugar
4 packages Ramen noodles (discard seasoning packets)
Chopped peanuts and cilantro for serving

Brown chicken in the peanut oil in a large pot.
Take it out and reserve in a bowl.
Add a bit more peanut oil to the pot and saute the ginger, garlic, sweet potato and peppers.
Cook 8-10 minutes til the sweet potato is tender.
Add mushrooms, cook 5 more minutes.
Add curry paste and paprika, stir until the curry paste has coated the veggies.

Meanwhile, put 1 cup of broth in a microwave safe bowl and heat In the microwave til very hot.
CAREFULLY stir in the peanut butter til smooth.
Add the chicken back in, then the coconut milk, the rest of the broth, the soy sauce, fish sauce, peanut butter mixture, lime juice and brown sugar. Stir until peanut butter well mixed into soup.

Bring to a boil, add the ramen noodles and stir for 3-4 minutes til done.

Serve immediately, garnish with peanuts and cilantro.

 

 

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