Panang Curry Ramyun

Directions

1. 1

   Add around 1 tbsp of neutral oil into a claypot, or ddukbaegi, over med high heat then add panang curry paste.

2. 2

   Stir fry paste for few minutes before adding minced garlic and fry for another minute.

3. 3

   Pour coconut milk and chicken broth and bring to a boil.

4. 4

   Season with brown sugar, fish sauce and pinch of sauce, then taste and adjust to liking.

5. 5

   Add noodles from shin ramyun packet and the tofu puffs, cover and let cook for 3 minutes.

6. 6

   Add cooked seasoned chicken, boiled egg, chopped coriander, spring onion and crispy onions and limes.