This nutty, salty Paleo ramen dish is a quick meal when you need hearty comfort food fast. It’s low-carb, grain-free, and Whole 30 compliant! Plus, it’s kicked up with Thai flavors to keep things interesting.
Happy New Years Eve! I’m writing to you from a plane headed back to Arizona. I hate most planes (specifically American Airlines and their nonexistent customer service) but this one has been especially bad. I’m crammed in a widow seat with sleeping people blocking me in. Don’t choose an aisle if you’re planning on taking meds and passing out. Some of us have bladders and legs that need releasing at some point within a 5 hour period. Jailkeepers, the lot of em.
Thai Almond Butter Ramen
- 1 tbsp coconut oil
- 1 inch ginger grated
- 1/2 green bell pepper thinly sliced
- 1 lb chicken breast thinly sliced
- 3 cloves fresh garlic minced
- 2 cups full fat coconut milk
- 3 cups chicken broth
- 1 tbsp red curry paste
- 1/3 cup almond butter
- 2 tbsp coconut aminos
- 2 cups matchstick carrots
- 4 zucchini spiralized
- Lime wedges for serving optional
Heat oil in a large skillet over medium-high heat. Add in ginger and garlic and saute for 2-3 minutes.
Add in chicken and bell pepper and saute for 6-7 minutes, or until no longer pink.
Add in coconut milk, broth, curry paste, and almond butter, coconut aminos and carrots and stir well to combine.
Bring the ramen broth to a boil, and then reduce to a simmer for 5 minutes.
Add in zucchini noodles and simmer for 4-5 more minutes to soften.
Divide ramen into 4 bowls and enjoy!