Thai Red Curry Ramen


  • 2 cups water
  • 1 (4.2 oz) package instant ramen noodles
  • 1 tsp garlic, finely chopped
  • 1 tbsp ginger, finely chopped
  • ¼ cup onion, finely chopped
  • 3 tbsp Thai red curry
  • 2 tbsp tomato paste
  • ½ cup carrot, thinly sliced
  • ½ gallon chicken broth
  • 1 cup button mushrooms, sliced
  • 1 cup Glorys® tomatoes cut in half
  • ½ piece chicken, chicken breast, cooked and cut into cubes
  • Salt as needed
  • Pepper as needed
  • Sesame oil as needed
  • Cilantro for Garnish
  • 1 piece lime wheels for garnish
  • Nature Sweet Glorys® tomatoes, for garnish
  • In an Instant Pot®, combine water, salt, and ramen noodles.
  • Close and lock the lid and turn the steam release handle to Sealing.
  • Select Pressure Cook and set it for 1 Minute , and press Start.
  • Wait until Instant Pot® switches to Vent to release the rest of the pressure in the pot.
  • Unlatch the lid and open the pot.
  • Drain noodles and set aside.
  • In a pot over medium heat, heat sesame oil.
  • Add garlic, ginger, and onion, and Sauté until translucent.
  • Add curry, tomato paste, and carrot, and stir thoroughly.
  • Once the carrot is slightly brown, add chicken broth.
  • Bring to a boil and add mushrooms and Glorys®.
  • Season with salt and pepper.
  • Add chicken breast and ramen noodles and cook for 3 Minutes more.
  • Remove from heat.
  • Garnish Thai red curry with cilantro sprigs, lime wheels, and Glorys®.
  • Arrange ingredients evenly.
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