Spicy Coconut Curry Ramen
Indulge in a comforting bowl of Spicy Coconut Curry Ramen that marries rich, creamy coconut milk with fragrant curry paste and tender noodles. This delightful dish is infused with vibrant vegetables and your choice of protein, creating a warm, satisfying meal perfect for cozy nights or impressing guests. In just 30 minutes, you can transport your taste buds to the streets of Bangkok with every slurp!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Main
- Method: Cooking
- Cuisine: Asian
Ingredients
Scale
- 4 oz ramen noodles
- 1 can (13.5 oz) full-fat coconut milk
- 2 tbsp red or green curry paste
- 1 cup bell peppers, sliced
- 1 cup carrots, julienned
- 2 cups spinach
- 8 oz chicken (or tofu/shrimp), cubed
- 2 tbsp vegetable oil
- Juice of 1 lime
- Fresh cilantro for garnish
Instructions
- Prepare all ingredients by chopping vegetables and cubing the protein.
- Heat vegetable oil in a large pot over medium heat. Add protein and sauté until golden brown, about 5 minutes.
- Stir in curry paste and cook for an additional 2 minutes until fragrant.
- Pour in coconut milk and bring to a gentle simmer.
- Add bell peppers, carrots, and spinach; cook for about 3–4 minutes until veggies are tender but still crisp.
- Add ramen noodles to the pot and cook for another 3 minutes until soft yet chewy.
- Serve hot, garnished with fresh lime juice and cilantro.
Nutrition
- Serving Size: 1 bowl (approx. 350g)
- Calories: 590
- Sugar: 6g
- Sodium: 850mg
- Fat: 34g
- Saturated Fat: 24g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 6g
- Protein: 18g
- Cholesterol: 70mg
Keywords: Customize your ramen by adding other vegetables like snap peas or mushrooms. For a vegan option, use tofu instead of chicken and ensure the curry paste is plant-based. Leftovers can be stored in an airtight container in the fridge for up to three days; reheat gently on the stove.