In a large skillet over medium heat, add the red curry sauce, coconut milk, soy sauce, and bone broth. Stir until fully combined and smooth.

Place the ramen noodle bundles directly into the sauce. Flip each bundle so both sides are coated in the liquid.

Scatter the sliced bell pepper and broccoli around and in between the noodles. This helps them steam and soften evenly.

Cover with a lid and let cook for 8 minutes, allowing the noodles to soften and absorb the curry broth.

Remove the lid, toss the noodles gently, and cook uncovered for another 2 minutes until most of the liquid is absorbed and the sauce thickens.

While the noodles cook, pat chicken thighs dry

Toss with oil, salt, and pepper

Air fry at 390°F for 10 minutes

Flip and cook another 8 minutes, until golden and cooked through

Serve the creamy red curry ramen topped with sliced chicken thighs. Spoon extra sauce over the top and enjoy immediately.