Why You’ll Love This Recipe
- Unique Flavor Fusion: Combines the creamy richness of coconut milk with the spicy warmth of curry, creating a complex and satisfying broth.
- Versatility: Easily adaptable to different dietary preferences, whether you’re a vegetarian, vegan, or meat lover. Customize with your favorite proteins and vegetables.
- Comfort Food Redefined: Elevates traditional ramen by introducing bold, exotic flavors that add depth and excitement to a beloved classic.
- Nutrient-Rich: Packed with vegetables, lean proteins, and healthy fats from coconut milk, offering a balanced and nourishing meal.
- Quick and Easy: Despite its rich flavors, this Coconut Curry Ramen can be prepared relatively quickly, making it perfect for weeknight dinners or impromptu gatherings.
Ingredients
- 4 servings of ramen noodles (fresh or dried)
- 2 cans (14 oz each) coconut milk
- 4 cups chicken or vegetable broth
- 2 tablespoons red curry paste
- 3 tablespoons soy sauce
- 1 tablespoon fish sauce (optional)
- 1 tablespoon brown sugar
- 2 tablespoons lime juice
- 4 cloves garlic, minced
- 2 tablespoons grated ginger
- 2 tablespoons vegetable oil
- 1 lb protein of choice (chicken breast, tofu, shrimp, etc.)
- 2 cups assorted vegetables (e.g., bell peppers, carrots, spinach)
- 1/2 cup green onions, sliced
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons sesame seeds
- Optional toppings: soft-boiled eggs, sliced jalapeños, lime wedges
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Prepare the Protein: If using chicken or shrimp, season lightly with salt and pepper. In a large pot or Dutch oven, heat 1 tablespoon of vegetable oil over medium heat. Add the protein and cook until fully cooked. Remove from the pot and set aside.
- Sauté Aromatics: In the same pot, add the remaining 1 tablespoon of vegetable oil. Sauté the minced garlic and grated ginger until fragrant, about 1 minute.
- Add Curry Paste: Stir in the red curry paste and cook for another minute, allowing the flavors to meld.
- Create the Broth: Pour in the coconut milk and chicken or vegetable broth. Stir in the soy sauce, fish sauce (if using), and brown sugar. Bring the mixture to a gentle simmer.
- Incorporate Vegetables: Add the assorted vegetables to the simmering broth. Cook until they are tender yet crisp, approximately 5 minutes.
- Reintroduce Protein: Return the cooked protein to the pot, allowing it to warm through.
- Cook Noodles: In a separate pot, cook the ramen noodles according to package instructions. Drain and set aside.
- Assemble the Ramen: Divide the cooked noodles among serving bowls. Ladle the coconut curry broth over the noodles, ensuring an even distribution of protein and vegetables.
- Garnish: Top each bowl with sliced green onions, chopped cilantro, and sesame seeds. Add optional toppings like soft-boiled eggs, sliced jalapeños, or lime wedges as desired.
- Serve Immediately: Enjoy your Coconut Curry Ramen while it’s hot.
Servings and Timing
- Servings: This recipe yields 4 servings.
- Preparation Time: Approximately 15 minutes.
- Cooking Time: Around 25 minutes.
- Total Time: Approximately 40 minutes.
Variations
- Vegetarian/Vegan: Omit animal-based proteins and fish sauce. Use tofu or tempeh as the protein source, and ensure the curry paste is vegetarian/vegan-friendly.
- Spice Level Adjustment: Increase or decrease the amount of red curry paste to suit your heat preference. Adding fresh chili peppers can also elevate the spiciness.
- Noodle Alternatives: Substitute ramen noodles with rice noodles or zucchini noodles for a different texture or to accommodate dietary preferences.
- Broth Variations: Experiment with different types of curry paste, such as green or yellow, to alter the flavor profile.
Storage and Reheating
- Storage: Allow any leftovers to cool to room temperature before transferring to airtight containers. Refrigerate for up to 3 days.
- Reheating: Reheat gently on the stovetop over medium heat until warmed through. If the broth has thickened, add a splash of broth or water to achieve the desired consistency.
- Freezing: It’s advisable to freeze the broth separately from the noodles to maintain texture. Store in freezer-safe containers for up to 2 months. Thaw in the refrigerator before reheating.
FAQs
What type of curry paste should I use?
Red curry paste is commonly used
Print
Perfect Coconut Curry Ramen
- Total Time: 40 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
Coconut Curry Ramen is a bold fusion dish that combines the rich, creamy flavors of coconut milk with the spicy warmth of curry, all paired with tender ramen noodles. Loaded with fresh vegetables and your choice of protein, this dish is a comforting yet exotic twist on classic ramen. Perfect for cozy nights, quick weeknight meals, or when you’re craving something flavorful and satisfying.
Ingredients
- Noodles & Broth:
- 4 servings ramen noodles (fresh or dried)
- 2 cans (14 oz each) coconut milk
- 4 cups chicken or vegetable broth
- 2 tablespoons red curry paste
- 3 tablespoons soy sauce
- 1 tablespoon fish sauce (optional)
- 1 tablespoon brown sugar
- 2 tablespoons lime juice
- Aromatics & Cooking Oil:
- 4 cloves garlic, minced
- 2 tablespoons grated ginger
- 2 tablespoons vegetable oil
- Protein & Vegetables:
- 1 lb protein of choice (chicken breast, tofu, shrimp, etc.)
- 2 cups assorted vegetables (bell peppers, carrots, spinach, etc.)
- Toppings & Garnish:
- 1/2 cup green onions, sliced
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons sesame seeds
- Optional: soft-boiled eggs, sliced jalapeños, lime wedges
Instructions
- Prepare the Protein:
- If using chicken or shrimp, season lightly with salt and pepper.
- Heat 1 tablespoon of vegetable oil in a large pot over medium heat.
- Cook the protein until fully cooked, then remove and set aside.
- Sauté Aromatics:
- In the same pot, add the remaining 1 tablespoon of vegetable oil.
- Sauté minced garlic and grated ginger until fragrant (about 1 minute).
- Add Curry Paste:
- Stir in the red curry paste and cook for another minute to enhance the flavors.
- Make the Broth:
- Pour in the coconut milk and chicken or vegetable broth.
- Stir in soy sauce, fish sauce (if using), brown sugar, and lime juice.
- Bring to a gentle simmer.
- Cook the Vegetables:
- Add assorted vegetables to the simmering broth.
- Cook for about 5 minutes until tender but crisp.
- Reintroduce Protein:
- Return the cooked protein to the pot and let it warm through.
- Cook the Noodles:
- In a separate pot, cook the ramen noodles according to package instructions.
- Drain and set aside.
- Assemble the Bowls:
- Divide cooked noodles among serving bowls.
- Ladle the coconut curry broth over the noodles, ensuring an even mix of vegetables and protein.
- Garnish & Serve:
- Top with green onions, cilantro, and sesame seeds.
- Add optional toppings like soft-boiled eggs, jalapeños, or lime wedges.
- Serve hot and enjoy!
Notes
- For a richer broth: Use full-fat coconut milk.
- Spice Level: Adjust the amount of curry paste or add fresh chili peppers.
- Noodle Swap: Try rice noodles or zucchini noodles for a different texture.
- Vegan Option: Use tofu or tempeh, omit fish sauce, and ensure your curry paste is vegan.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian Fusion
