Coconut Curry Ramen Recipe
Our delicious Coconut Curry Ramen Recipe is packed with all the best flavors, including some crispy beef and shiitake mushrooms!
Ingredients
Coconut Curry Ramen Bowls:
- 2 tablespoons butter sub extra virgin olive oil
- 3-4 teaspoons garlic minced
- 1/2 sweet yellow onion minced
- 1 teaspoon ginger grated
- 2 teaspoons lemongrass grated
- 3 cups chicken broth
- 2 cans full fat coconut milk
- 1 tablespoon creamy peanut butter
- 4oz jar + 2 tablespoons Thai Kitchen Red Curry Paste
- zest of 1 lime
- juice of 1/2 lime more, if desired
- 3 teaspoons garlic chili sauce
- 1 teaspoon fish sauce
- 1/2 teaspoon sesame oil
- 1 teaspoon kosher salt more, if desired
- 1/4 teaspoon ground black pepper
- 1/4 cup packed fresh basil roughly chopped (more for serving)
- 8 oz ramen noodles discard the seasoning packets (reg. or gluten-free)
- optional toppings: additional fresh basil lime wedges, and soft boiled egg
Sautéed Shiitake Mushrooms:
- 2-3 tablespoons butter sub with olive oil or plant-based butter
- 8 oz shiitake mushrooms sliced
- kosher salt
Crispy Ground Beef:
- 1 pound ground beef
- kosher salt and ground black pepper
- 2 teaspoons garlic chili sauce option to add more, if desired
- 1-2 teaspoons ginger grated
Instructions
- Make Broth: Bring a large dutch oven to a medium-high heat and melt 2 tablespoons butter. Add 1/2 sweet yellow onion and 3-4 teaspoons garlic; move around pan until fragrant and softened. Add 1 teaspoon ginger and 2 teaspoons lemongrass; continue to move around for 30 seconds. Now add 3 cups chicken broth, 2 cans full fat coconut milk, 1 tablespoon creamy peanut butter, 4oz jar + 2 tablespoons Thai Kitchen Red Curry Paste, zest of 1 lime, juice of 1/2 lime, 3 teaspoons garlic chili sauce, 1 teaspoon fish sauce, 1/2 teaspoon sesame oil, 1 teaspoon kosher salt, 1/4 teaspoon ground black pepper, and 1/4 cup packed fresh basil. Bring it to a boil and then reduce to simmer; stirring occasionally. Taste and add additional salt or garlic chili sauce, as desired.
- Cook Mushrooms: Meanwhile, bring a large cast iron skillet to a medium-high heat and add 2-3 tablespoons butter to melt. Add 8 oz shiitake mushrooms and move around the hot pan until they are soft, but firm. Option to add more butter, if desired, and season with kosher salt. Transfer to a plate and set aside.
- Crispy Garlic Chili Beef: In the same cast iron skillet, bring back to a medium high heat and add 1 pound ground beef. Season with kosher salt and ground black pepper, break apart and move around the pan to fully brown. Drain excess grease and return to heat. Add 2 teaspoons garlic chili sauce and 1-2 teaspoons ginger; stir to combine. Once fully cooked, transfer to a bowl and set aside.
- Cook Noodles: Boil water in a saucepan and cook 8 oz ramen noodles to al dente, according to the package directions. Drain and set aside until ready to serve.
- Serve: Divide noodles and broth into individual bowls. Top with mushrooms, crispy beef, fresh basil, soft boiled egg and any additional toppings you want. Enjoy!
Notes
- Spice Level: the recipe as-is has some nice, warm heat but isn't overly spicy. Feel free to adjust the amount of garlic chili sauce, depending on your personal preference or even top with some Sriracha.
- Protein: we made a crispy beef to go in this ramen recipe, but you could also make chicken or even tofu!
- Storage: Store the broth and noodles separately in air tight containers in the refrigerator up to 4-5 days.
Nutrition
Calories: 289kcal | Carbohydrates: 19g | Protein: 12g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 46mg | Sodium: 1203mg | Potassium: 286mg | Fiber: 1g | Sugar: 3g | Vitamin A: 239IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 2mg
Did you make this recipe?Tag @thewoodenskillet on Instagram!
