Creamy Red Curry Ramen
Curry meets ramen for this flavor-packed and filling Creamy Red Curry Ramen recipe. The key ingredient here is the red curry paste. The flavor depends on it! I highly recommend Maesri Red Curry Paste for vegetarians and Mae Ploy Red Curry Paste if you’re not vegetarian (contains shrimp). I order it on Amazon in bulk and store it in the freezer so it lasts! You also might be able to find it at your local Asian market. The Thai Kitchen brand curry paste that’s usually available at the store doesn’t quite add enough flavor. If you do decide to use that brand, I would add at least twice as much.
Creamy Red Curry Ramen
Serves about 4
Ingredients
Dry ramen noodles (such as Top Ramen [spice packet discarded] or Lotus Foods Rice Ramen) *1 package per person
1 tbsp olive oil
3 large shallots, sliced
3 garlic cloves, chopped
2 tsp fresh ginger, finely grated
1 1/2 cups sliced shiitake mushrooms
2-3 tbsp red curry paste *I highly recommend Maesri Red Curry Paste. This is the key ingredient.
1 tbsp tahini
2 3/4 cups unsweetened coconut milk *Canned coconut milk is best (about 1 1/2 cans)
2 cups vegetable broth using Better Than Bouillon
Sesame seeds and sliced green onion for topping
Directions
Cook ramen noodles according to package instructions (1 package per person). Drain, rinse, then set aside.
In a large pot over medium heat, add the olive oil, shallots, garlic and ginger. Sauté for about five minutes.
Add the shiitake mushrooms and sauté for another five minutes.
Add the red curry paste (3 tbsp if you like it extra spicy) and tahini, then mix with the rest of the ingredients until no big chunks of the paste and tahini remain.
Add the coconut milk and vegetable broth. Increase heat to high to bring to a boil. Once it begins to boil, reduce heat to low and cook for about 15 minutes.
Add the cooked ramen noodles to your servings bowls and ladle some soup on top, over the noodles.
Top with sesame seeds and sliced green onion.