Coconut Curry Ramen
Indulge in a bowl of warm bliss with this Coconut Curry Ramen, where creamy coconut milk meets zesty curry spices for an explosion of flavor. In just 20 minutes, you'll whip up a satisfying dish brimming with tender noodles, vibrant veggies, and a hint of lime to brighten every bite. Perfect for a quick weeknight dinner that feels like a warm hug!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🫙Pantry Staples(5)
- chili oil
- coconut milk
- noodles
- oil
- peanut butter
🍯Sauces & Condiments(1)
- soy sauce
📦Other(1)
- chili paste
👨🍳 Instructions
- 1
Start with oil in a pan, then fry off your aromatics in chili oil, followed by salt and let that simmer.
- 2
Combine peanut butter, soy sauce, and chili paste, then add some broth. Pour in your coconut milk, let it simmer, boil your noodles, and bring the creamy base and broth together.
💡 Pro Tips
- ✓Bloom your aromatics in oil at 285-300°F for 30-45 seconds until fragrant but not browned, as this temperature extracts maximum flavor compounds without creating bitter notes.technique285-300°F, 30-45 seconds
- ✓Temper your peanut butter with hot broth at a 1:3 ratio (1 part PB to 3 parts broth) to prevent seizing and create a smooth emulsion before adding to the main pot.technique1:3 ratio
- ✓Keep coconut milk below 180°F when simmering to prevent the proteins from curdling and the fats from separating into an oily layer.timingBelow 180°F
- ✓Cook ramen noodles for 30 seconds less than package directions, then finish cooking directly in the broth for 60-90 seconds so they absorb flavor while maintaining proper texture.timing30 seconds less, then 60-90 seconds
- ✓Use full-fat coconut milk with at least 17% fat content, as lower fat versions lack the richness needed to balance the salt and spice in curry broths.ingredient17% fat content minimum
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
Coconut Curry Ramen
Indulge in a bowl of warm bliss with this Coconut Curry Ramen, where creamy coconut milk meets zesty curry spices for an explosion of flavor. In just 20 minutes, you'll whip up a satisfying dish brimming with tender noodles, vibrant veggies, and a hint of lime to brighten every bite. Perfect for a quick weeknight dinner that feels like a warm hug!
📝 Ingredients
Serves 4🫙Pantry Staples(5)
- chili oil
- coconut milk
- noodles
- oil
- peanut butter
🍯Sauces & Condiments(1)
- soy sauce
📦Other(1)
- chili paste
👨🍳 Instructions
- 1
Start with oil in a pan, then fry off your aromatics in chili oil, followed by salt and let that simmer.
- 2
Combine peanut butter, soy sauce, and chili paste, then add some broth. Pour in your coconut milk, let it simmer, boil your noodles, and bring the creamy base and broth together.
💡 Pro Tips
- ✓Bloom your aromatics in oil at 285-300°F for 30-45 seconds until fragrant but not browned, as this temperature extracts maximum flavor compounds without creating bitter notes.technique285-300°F, 30-45 seconds
- ✓Temper your peanut butter with hot broth at a 1:3 ratio (1 part PB to 3 parts broth) to prevent seizing and create a smooth emulsion before adding to the main pot.technique1:3 ratio
- ✓Keep coconut milk below 180°F when simmering to prevent the proteins from curdling and the fats from separating into an oily layer.timingBelow 180°F
- ✓Cook ramen noodles for 30 seconds less than package directions, then finish cooking directly in the broth for 60-90 seconds so they absorb flavor while maintaining proper texture.timing30 seconds less, then 60-90 seconds
- ✓Use full-fat coconut milk with at least 17% fat content, as lower fat versions lack the richness needed to balance the salt and spice in curry broths.ingredient17% fat content minimum