Creamy Green Curry Chicken Ramen

Heat oil in a large pot over medium heat. Add jalapeno, garlic, ginger, and lime zest to the pot and cook, stirring, for 1 minute. Add shredded chicken to the pot and stir into the jalapeno mixture, sauteing and stirring until well blended, about 30 more seconds.

Add coconut milk, chicken stock, curry paste, soy sauce, fish sauce, brown sugar, and basil to the pot and stir well. Bring to a simmer, stirring occasionally.

Add ramen noodles, snow peas, and bell peppers and cook until the noodles are al dente and the vegetables are crisp-tender, 3 to 5 minutes.

Serve garnished with cilantro.