YELLOW CURRY RAMEN Recipe

Render and combine aromatics

In a medium saucepan over medium heat, add the chicken fat and coconut oil. Once hot, add 3 tablespoons yellow curry paste and cook, stirring continuously, for 1-2 minutes until fragrant (this blooms the spices).

Pour in 8 cups chicken broth and stir to combine with the curry paste. Bring to a gentle simmer.

Add 1 tablespoon light soy sauce, 1 tablespoon fish sauce, 1 teaspoon brown sugar and 1 cup coconut milk. Stir, then simmer gently for 10 minutes to let the flavors meld. Taste and adjust seasoning: add lime juice (1 tablespoon) to brighten, or more fish sauce/soy for saltiness.

Keep the broth on low heat, covered, while you prepare noodles and toppings. If you want a smoother tare, strain the broth through a fine-mesh sieve into another pot before serving.

Prepare chicken: pat 1 lb boneless skin-on chicken thighs dry. Season with 1 tsp salt and 1/2 tsp black pepper. Combine 1 tablespoon soy sauce and 1 teaspoon mirin (or dry sherry) and brush/marinate the chicken for 15–30 minutes at room temperature or up to 2 hours refrigerated.

Cook chicken: heat a grill pan or skillet over medium-high heat and add 1 tsp vegetable oil. Place chicken skin-side down and cook 5–7 minutes until skin is crisp and deeply browned. Flip and cook another 5–7 minutes until internal temperature reaches 165°F (74°C). (If using a grill, cook over medium heat with similar timing.)

Rest and slice: transfer chicken to a cutting board and rest 5 minutes. Slice thinly across the grain into bite-sized pieces for topping the ramen.

Cook noodles: bring a large pot of water to a rolling boil. Add 12 oz fresh ramen noodles and cook according to package instructions (usually 2–3 minutes for fresh, 4–5 for dried) until just tender. Drain and rinse briefly under hot water to remove excess starch and prevent sticking. Divide noodles between two large bowls (serves 2).

Heat broth to serving temperature (hot but not aggressively boiling). Taste once more and adjust seasoning with a pinch more salt, fish sauce, or lime juice if desired.

Ladle about 2 cups of the yellow curry broth into each bowl over the cooked noodles, ensuring some coconut milk is distributed for richness.

Top each bowl with sliced marinated grilled chicken (half the cooked chicken per bowl).

Garnish each bowl with: 1–2 tablespoons prik nam pla (or a drizzle to taste), a handful of cilantro leaves (about 1/4 cup), thinly sliced shallot, scallions (if using), and a generous sprinkling of crispy wonton strips for crunch.

Serve with lime wedges on the side so diners can squeeze additional lime juice to taste.

Optional: offer extra prik nam pla, fish sauce, or chili oil at the table for adjustability.