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Curry Ramen with Beef

Curry Ramen with Beef: A Cozy Comfort Bowl Experience

This Curry Ramen with Beef recipe combines tender beef in creamy coconut curry, offering a comforting and delicious meal for any occasion.
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Prep Time 30 minutes
Cook Time 8 hours
Total Time 8 hours 30 minutes
Servings: 6 bowls
Course: Dinner
Cuisine: Asian
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Beef
  • 3 pounds Chuck Roast Can substitute with brisket or flank steak.
  • 1 tablespoon Kosher Salt Sea salt or table salt can work as alternatives.
  • 2 tablespoons Vegetable Oil Can use olive oil or canola oil.
For the Broth
  • 4 cups Chicken Stock Beef stock can be used for a stronger taste.
  • 1 can Coconut Milk Use extra stock for non-coconut version.
  • 2 tablespoons Red Curry Paste Adjust based on desired spice level.
  • 2 tablespoons Lime Juice Freshly squeezed is recommended.
  • 1 tablespoon Ginger Ground ginger can substitute if fresh isn't available.
  • 4 cloves Garlic Garlic powder can be used as a substitute.
  • 3 tablespoons Soy Sauce Tamari is a good gluten-free option.
  • 1 tablespoon Fish Sauce Omit for vegetarian version or try vegan fish sauce.
  • 1 tablespoon Brown Sugar Honey or maple syrup can be used as alternatives.
For the Vegetables
  • 2 cups Baby Bok Choy Spinach or kale can be substitutes.
  • 8 ounces Shiitake Mushrooms Cremini or button mushrooms work well.
  • 3 stalks Green Onions Chives can be used as a suitable replacement.
For the Noodles and Garnish
  • 8 ounces Dried Ramen Noodles Any noodle type can be used.
  • 2 tablespoons Toasted Sesame Seeds Optional garnish.

Equipment

  • Slow Cooker
  • Skillet

Method
 

Steps
  1. Brown the beef by seasoning the chuck roast with kosher salt, heating vegetable oil in a skillet, and browning for about 15 minutes until golden on all sides.
  2. Prepare the sauce in the slow cooker by combining chicken stock, coconut milk, red curry paste, lime juice, minced ginger, garlic, soy sauce, fish sauce, and brown sugar.
  3. Combine the browned beef and sauce in the slow cooker, covering and cooking on high for 6 hours or low for 8 hours.
  4. Shred the beef using two forks after removing it from the slow cooker.
  5. Add the shredded beef back to the slow cooker with bok choy, shiitake mushrooms, and chopped green onions, cooking for an additional 15 minutes.
  6. Mix the dried ramen noodles into the slow cooker and let cook for another 15 minutes until tender.
  7. Serve in bowls with broth, beef, noodles, and vegetables, garnished with soft-boiled eggs and green onions.

Nutrition

Serving: 1bowlCalories: 550kcalCarbohydrates: 50gProtein: 30gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 85mgSodium: 1200mgPotassium: 800mgFiber: 4gSugar: 5gVitamin A: 1500IUVitamin C: 20mgCalcium: 50mgIron: 3mg

Notes

This dish can be prepared a day ahead for an even tastier experience. Store the noodles separately for best texture.

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