Photo by Parkpoom K Photo
Styling by #PloyOyuriFoodstylist
A comforting bowl of ramen with creamy coconut broth and the bold, spicy flavor of Thai red curry. Honest Bowl Red Curry Paste makes this Thai-inspired twist simple to prepare.
Prep Time:
30 minutes
Cook Time:
15 minutes
Servings:
1
Ingredients :
2 Tbsp vegetable oil
3 Tbsp Honest Bowl Red Curry Paste
1 ½ cups cooked ramen noodles
½ cup coconut milk
1 cup water
2 kaffir lime leaves (makrut lime leaves), torn
¼ cup diced potatoes
¼ cup diced carrots
¼ cup button mushrooms, quartered or sliced
Salt and sugar to taste
For Garnish :
1 boiled egg, halved
Fresh cilantro and green onions, chopped
1 red chili, sliced
Sesame seeds
Directions:
1. Cook the Vegetables & Curry Paste:
Heat the vegetable oil in a pot over medium heat. Add the potatoes and carrots. Cook for 5–7 minutes, until slightly tender. Add the mushrooms and cook until lightly browned. Add the Honest Bowl Red Curry Paste and kaffir lime leaves. Stir-fry for 1 minute, until fragrant.
2. Make the Curry Broth:
Add the coconut milk and water. Bring to a gentle boil, then reduce the heat to low. Season with salt, sugar, and sesame seeds. Simmer for a few minutes.
3. Add the Ramen:
Add the cooked ramen noodles to the broth. Stir until heated through and coated in the curry broth.
4. Garnish & Serve:
Transfer the ramen and broth to a serving bowl. Top with the boiled egg, cilantro, green onions, and sliced red chili. Serve hot.
Recipe Author:
Isara Luangsangroong