Asians > Japanese > Ramen

Coconut Curry Ramen Recipe

Ingredients with Measurements:
- 4 packs of ramen noodles
- 1 can of coconut milk
- 2 tbsp of red curry paste
- 1 tbsp of vegetable oil
- 1 onion, chopped
- 3 cloves of garlic, minced
- 1 red bell pepper, sliced
- 1 carrot, sliced
- 1 cup of broccoli florets
- 1 cup of sliced mushrooms
- 2 cups of vegetable broth
- 1 tbsp of soy sauce
- 1 tbsp of brown sugar
- Salt and pepper to taste
- Fresh cilantro for garnish

Special equipment needed:
- Large pot
- Wooden spoon
- Chef's knife
- Cutting board

Step-by-step instructions:

1. Cook the ramen noodles according to the package instructions. Drain and set aside.

2. In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic and sauté for 2-3 minutes until fragrant.

3. Add the red bell pepper, sliced carrot, broccoli florets, and sliced mushrooms to the pot. Stir and cook for 5-7 minutes until the vegetables are tender.

4. Add the red curry paste to the pot and stir until the vegetables are coated.

5. Pour in the can of coconut milk and vegetable broth. Stir to combine.

6. Add the soy sauce, brown sugar, salt, and pepper to the pot. Stir to combine.

7. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 10-15 minutes until the flavors have melded together.

8. Add the cooked ramen noodles to the pot and stir to combine.

9. Serve the coconut curry ramen in bowls and garnish with fresh cilantro.


Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Medium heat
Serving size:
4 servings

Nutritional information:
Calories per serving: 450
Total fat: 20g
Saturated fat: 15g
Cholesterol: 0mg
Sodium: 900mg
Total carbohydrates: 60g
Dietary fiber: 6g
Sugar: 12g
Protein: 10g

Substitutions for ingredients:
- Chicken broth can be used instead of vegetable broth
- Shrimp or chicken can be added for protein
- Green beans or snow peas can be substituted for broccoli

Variations:
- Add a squeeze of lime juice for a tangy flavor
- Use green curry paste instead of red curry paste for a different flavor profile
- Add a tablespoon of peanut butter for a nutty flavor

Tips and tricks:
- Don't overcook the vegetables, they should be tender but still have a bit of crunch
- Adjust the amount of curry paste to your desired level of spiciness
- Use full-fat coconut milk for a creamier texture

Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.

Presentation ideas:
Serve the coconut curry ramen in bowls and garnish with fresh cilantro.

Garnishes:
Fresh cilantro

Pairings:
- Serve with a side of steamed rice
- Pair with a crisp salad

Suggested side dishes:
- Steamed rice
- Crisp salad

Troubleshooting advice:
- If the broth is too thick, add more vegetable broth or water to thin it out
- If the broth is too thin, let it simmer for a few more minutes to reduce and thicken

Food safety advice:
- Make sure to cook the vegetables and noodles thoroughly to avoid any foodborne illnesses
- Store leftovers in the refrigerator within 2 hours of cooking

Food history:
Ramen originated in China and was brought to Japan in the late 1800s. It has since become a popular dish worldwide.

Flavor profiles:
Creamy, spicy, savory

Serving suggestions:
Serve the coconut curry ramen in bowls and garnish with fresh cilantro.

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Taste: Savory, Spicy, Coconutty, Tangy, Umami