Coconut curry chicken ramen

The amounts listed under each step are for your servings. Numbers written in the step text are for the original 4.

1. Heat the vegetable oil in a 5-quart pot or Dutch oven over medium-high heat until it shimmers. Season the chicken breast slices with the salt and add it in a single layer. Cook, stirring once or twice, until golden on the outside and cooked through to 165°F, about 4 minutes. Move it to a plate.

   • 1 tbsp vegetable oil
   • 1 lb boneless skinless chicken breasts
   • ¼ tsp salt
   Start 4 min timer

2. Turn the heat to medium. Add the garlic, ginger and red curry paste to the pot and stir for 1 minute, until the paste darkens and smells fragrant.

   • 3 cloves garlic
   • 1 tbsp ginger
   • 3 tbsp Thai red curry paste
   Start 1 min timer

3. Pour in the coconut milk, stirring to scrape up the bits stuck to the bottom, then add the chicken broth, soy sauce and brown sugar. Cover, turn the heat to high and bring to a boil, about 5 minutes.

   • 1 can coconut milk (13.5-ounce)
   • 4 cup low-sodium chicken broth
   • 2 tbsp soy sauce
   • 1 tbsp brown sugar
   Start 5 min timer

4. Add the ramen noodles and cook, uncovered, loosening them with tongs, until just tender, about 3 minutes.

   • 4 packets instant ramen noodles (about 85 g each)
   Start 3 min timer

5. Stir in the spinach and the chicken with any juices and cook until the spinach wilts and the chicken is hot, about 1 minute. Take the pot off the heat and squeeze in the juice of half the lime. Taste and add a splash more soy sauce if it needs salt.

   • 3 cup baby spinach
   • 1 lime
   Start 1 min timer

6. Ladle into four bowls and top with the scallions, cilantro and the remaining lime wedges.

   • 3 scallions
   • ¼ cup cilantro leaves