Ingredients with Measurements:
- 4 packs of ramen noodles
- 1 lb of mixed seafood (shrimp, scallops, squid)
- 1 can of coconut milk
- 2 tbsp of red curry paste
- 1 tbsp of fish sauce
- 1 tbsp of brown sugar
- 1 tbsp of vegetable oil
- 1 red bell pepper, sliced
- 1 onion, sliced
- 2 cloves of garlic, minced
- 2 cups of chicken or seafood broth
- 1 lime, cut into wedges
- Fresh cilantro, chopped
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Strainer
- Wok or large skillet
- Wooden spoon or spatula
Step-by-step instructions:
1. In a large pot, cook the ramen noodles according to the package instructions. Drain and set aside.
2. In a wok or large skillet, heat the vegetable oil over medium-high heat.
3. Add the sliced onion and red bell pepper and sauté for 2-3 minutes until they start to soften.
4. Add the minced garlic and sauté for another minute.
5. Add the mixed seafood and cook for 2-3 minutes until they start to turn pink.
6. Add the red curry paste, fish sauce, and brown sugar. Stir well to combine.
7. Pour in the coconut milk and chicken or seafood broth. Stir well and bring to a simmer.
8. Reduce the heat to low and let the curry simmer for 5-7 minutes until the seafood is fully cooked.
9. Season with salt and pepper to taste.
10. Divide the cooked ramen noodles into four bowls.
11. Ladle the seafood curry over the noodles.
12. Garnish with fresh cilantro and a lime wedge.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat for sautéing and simmering
Serving size:
4 servings
Nutritional information:
Calories per serving: 500
Fat: 20g
Protein: 25g
Carbohydrates: 55g
Fiber: 3g
Sugar: 7g
Sodium: 1500mg
Substitutions for ingredients:
- Instead of mixed seafood, you can use just shrimp or just scallops.
- Instead of red curry paste, you can use green curry paste or yellow curry paste.
- Instead of ramen noodles, you can use udon noodles or rice noodles.
Variations:
- Add vegetables such as broccoli, carrots, or snow peas to the curry.
- Use chicken instead of seafood.
- Add a tablespoon of peanut butter to the curry for a nutty flavor.
Tips and tricks:
- Don't overcook the seafood or it will become tough and rubbery.
- Taste the curry before adding salt as fish sauce is already salty.
- If the curry is too thick, add more chicken or seafood broth.
Storage instructions:
Store any leftover curry in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the curry in a pot over medium heat until heated through.
Presentation ideas:
Serve the curry in a large bowl with the noodles on the bottom and the seafood curry on top. Garnish with fresh cilantro and a lime wedge.
Garnishes:
Fresh cilantro and lime wedges.
Pairings:
Serve with a cold beer or a glass of white wine.
Suggested side dishes:
Steamed rice or a side salad.
Troubleshooting advice:
- If the curry is too spicy, add more coconut milk or a tablespoon of honey to balance out the heat.
- If the curry is too thin, let it simmer for a few more minutes to thicken.
Food safety advice:
Make sure to cook the seafood thoroughly to avoid any foodborne illnesses.
Food history:
Curry originated in India and spread throughout Southeast Asia. Ramen noodles originated in China and were brought to Japan in the early 20th century.
Flavor profiles:
Savory, spicy, and slightly sweet.
Serving suggestions:
Serve the curry hot with the noodles and garnishes.
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