Spicy Coconut Curry Ramen Recipe

I love how this bowl of ramen brings Thai-inspired spices, creamy coconut milk, and hearty veggies together in one quick pot. The aroma of garlic, ginger, and red curry paste is irresistible, while the red bell pepper and eggplant offer a delightful crunch. Whether with chicken or tofu, it’s a game changer.

I love making this Spicy Coconut Curry Ramen because it’s an easy one pot dinner that’s both healthy and full of flavor. I start by heating 1 tbsp vegetable oil in a large pot and tossing in 3 cloves minced garlic and 1 tbsp grated ginger.

I then stir in 2 tbsp Thai red curry paste which instantly fills the kitchen with amazing aroma. Next, I add a 14 oz can of full-fat coconut milk, 2 cups of chicken broth, and 1 cup water which gives the dish a creamy base and essential nutrients like healthy fats.

I think the quick-cooking ramen noodles mix perfectly with the diced eggplant and red bell pepper, providing vitamins with every bite. I finish it off with 1 tbsp of fish sauce and a few optional shredded chicken or tofu cubes for extra protein.

My personal favorite part is topping it with fresh scallions and cilantro while squeezing a lime wedge over for that tangy finish.

Why I Like this Recipe

I love this recipe because it comes together so quickly and I dont have to mess around with multiple pots and pans. The mixed flavors like creamy coconut milk, spicy Thai curry paste and a kick from the lime just make my taste buds go wild. I also really enjoy how versatile it is since I can swap in chicken or tofu depending on what Im in the mood for. And honestly, who wouldn’t love that perfect mix of textures from the tender veggies and those quick noodles?

Ingredients

• Garlic: Offers essential antioxidants and natural fiber; boosts flavor and health vibe.
• Ginger: Adds zesty spice and improves digestion while infusing warmth in the dish.
• Thai red curry paste: Provides rich, spicy flavor; loaded with herbs and essential vitamins.
• Coconut milk: Creamy texture, healthy fats for energy, and subtle sweetness balance spice.
• Red bell pepper: Crisp and nutritious, bursts with vitamin C, fiber, and mildly sweet notes.
• Eggplant: Offers fiber and absorbs bold, spicy curry flavors for a hearty bite.
• Shredded chicken or tofu: Adds protein and body, making the meal rich and satisfying.
• Fish sauce: Provides umami depth and enhances overall flavor with a salty balance.
• Scallions and cilantro: Give a fresh, vibrant finish that pops with tasty flavor.

Ingredient Quantities

• 1 tbsp vegetable oil
• 3 cloves garlic, minced
• 1 tbsp ginger, grated
• 2 tbsp Thai red curry paste
• 1 (14 oz) can full-fat coconut milk
• 2 cups chicken broth (or veggie broth if you prefer)
• 1 cup water
• 1 package quick-cooking ramen noodles (discard seasoning if you want extra spice)
• 1 red bell pepper, thinly sliced
• 1 medium eggplant, diced
• 1 tbsp fish sauce
• Optional: 2 cups shredded chicken or tofu cubes
• Salt and pepper to taste
• Lime wedges for a tangy finish
• Chopped scallions and cilantro for garnish

How to Make this

1. Heat 1 tbsp vegetable oil in a big pot over medium heat. Add 3 minced garlic cloves and 1 tbsp grated ginger then stir for about a minute till fragrant.

2. Stir in 2 tbsp Thai red curry paste and let it cook with the garlic and ginger for 30 seconds.

3. Pour in a 14 oz can full-fat coconut milk, 2 cups chicken broth (or veggie broth if you want), and 1 cup water. Mix well.

4. Add the 1 red bell pepper that has been thinly sliced and 1 medium diced eggplant to the pot.

5. Stir in 1 tbsp fish sauce and season with salt and pepper to taste.

6. Bring the mixture to a simmer then add the package of quick-cooking ramen noodles (discard the seasoning packet if you want extra spice).

7. If you’re using 2 cups of shredded chicken or tofu cubes, drop them in now and let everything simmer together for about 5 minutes.

8. Give it a good stir, making sure the noodles are well cooked and the veggies are tender.

9. Serve your ramen hot with lime wedges squeezed over top for a tangy finish.

10. Garnish with chopped scallions and cilantro and enjoy your spicy coconut curry ramen!

Equipment Needed

1. Large pot
2. Stove
3. Measuring spoons and cups
4. Chef knife
5. Grater for ginger
6. Cutting board
7. Can opener
8. Wooden spoon or spatula
9. Ladle
10. Bowls for serving

FAQ

• Q: can i use veggie broth instead of chicken broth?
  A: yes, you can totally substitute veggie broth if you’re keeping it vegetarian or just want a lighter flavor.
• Q: is this dish really spicy?
  A: yeah, it’s on the spicy side, but you can always cut back on the thai red curry paste if it’s too hot for u.
• Q: can i swap chicken for tofu?
  A: absolutely, tofu works great and soaks up all that yummy curry flavor really well.
• Q: how long does it take to make?
  A: it usually takes about 30 minutes, making it a good quick dinner option.
• Q: can i add other veggies to the ramen?
  A: sure thing, feel free to toss in extra veggies like broccoli, spinach, or even snap peas to boost the nutrition.

Spicy Coconut Curry Ramen Recipe Substitutions and Variations

• If you dont have vegetable oil, try using coconut oil or olive oil. They add a similar fat content but with a slight change in flavor.
• For the Thai red curry paste, you can mix together 1 tsp paprika, 1 tsp cayenne pepper, and 1 tsp turmeric with a pinch of sugar as a quick homemade alternative.
• If full-fat coconut milk isnt on hand, use a lite version or add a bit of coconut cream to water to keep that creamy consistency.
• Instead of fish sauce, you can swap in soy sauce or tamari, which works well if you’re aiming for a vegetarian twist.

Pro Tips

1. Make sure your oil is nice and hot before you add the garlic and ginger; it really helps bring out their flavor and stops them from burning too quick.
2. When you stir in the curry paste, don’t rush it. Let it cook just a bit longer with the garlic and ginger to merge the flavors better.
3. Keep a close eye on the ramen noodles because they cook super fast. If you leave them in too long, they might get all mushy and lose their chew.
4. Squeeze that lime right before serving instead of earlier. This keeps the tangy kick bright and fresh when you eat it.