One Dish

Cooking With Idols

2013.03.08 : A new taste! Thai style coconut curry ramen with avocado

I love this because not only is it ramen, but it’s ramen that doesn’t require me to make a broth days in advance (or have to drive to the Eastside). Maa-kun’s fusion dishes are always on-point and pro-eat as fuck.

Sakamoto Masayuki’s Thai Style Coconut Curry Ramen with Avocado
Recipe type: Main
Cuisine: Japanese, Thai, Fusion
Prep time: 
Cook time: 
Total time: 
Serves: 2-3 servings
  • Chicken (leg) ½-1lb
  • Onion (1/4 one)
  • Garlic (1tsp)
  • Ginger (1tsp)
  • Red pepper (1/4 one)
  • Thai curry powder (1tbsp)
  • Water (300cc)
  • Coconut milk (400cc or 1 can)
  • Torigara soup powder (2tsp)
  • Avocado (1/2 one)
  • Wheat flour (appropriate amount)
  • Cooking oil (appropriate amount)
  • Salt and pepper (appropriate amounts)
  • Coriander (to garnish)
  1. Cut the chicken into 3cm pieces (big bite-sized ones, basically)
  2. Chop the onion and red pepper (cut it into fourths, basically), mince the garlic and ginger
  3. Coat the bottom of a pan in cooking oil, toss in the chicken, let it start cooking, then toss in the onions, garlic, ginger, and red pepper.
  4. Add salt and pepper to taste.
  5. Coat everything in curry powder.
  6. Add in the water and coconut milk. To that add the torigara soup powder, and salt and powder to taste. Let it thicken for 5 minutes.
  7. Cut the avocado into fourths and peel it.
  8. Coat the bottom of a plate in salt, pepper, and flour, then coat the avocados.
  9. Coat the bottom of a pan in an appropriate amount of cooking oil and fry the avocados. Cook evenly on both sides (duh).
  10. Cook the noodles.
  11. Add the noodles to a bowl, top with soup, then with avocado. Garnish with coriander and enjoy~


2013main dishramen

tokaikko • November 26, 2014

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