Red Curry Ramen

Photo by Parkpoom K Photo

Styling by #PloyOyuriFoodstylist

Red Curry Ramen is a bold and flavorful fusion dish that blends the rich, spicy essence of Thai red curry with the comforting, slurp-worthy appeal of Japanese ramen. 

This dish typically features a creamy, coconut-based broth infused with Thai red curry paste, creating a perfect balance of heat, sweetness, and savory depth. Nestled in this aromatic broth are springy ramen noodles.

Prep Time:

30 minutes

Cook Time:

15 minutes

Servings:

1 

Ingredients :

• 1 ½ Cup, Ramen noodle, Blanch into cook. 

• 3 Tbsp. Red Curry Paste. 

• 2 Tbsp. Vegetable Oil 

• ½ Cup. Coconut Cream 

• 1 Cup. Water 

• 2 Pieces. Kaffir Lime Leaves 

• ¼ Cup. Potatoes, cut into dice or cube. 

• ¼ Cup. Carrot, cut into dice or cube. 

• ¼ Cup. Button Mushroom, cut into 4 pieces or slice cut. 

• Sesame Seed, for garnish. 

• Coriander and Spring Onion, slice cut for garnish. 

• 1 Each. Boiled Egg, for garnish 

• 1 Each. Red chili, slice cut for garnish 

• Salt and Sugar, to taste 

Directions:

1. Cook the vegetables: 

Heat vegetable oil in a pan over medium heat. Add the diced potato and sliced carrot. Then, cook until tender, about 5–7 minutes. 

2. Add mushrooms: 

Stir in the mushrooms and cook until they’re soft and lightly browned. 

3. Add curry paste: 

Add red curry paste and the torn kaffir lime leaf. Stir for 1 minute until aromatic. 

4. Make the broth: 

Pour in the coconut cream and water. Bring to a boil, then reduce to low heat. 

5. Season the broth: 

Add sesame seeds. Season with salt and sugar to taste. Simmer for a few minutes. 

6. Add noodles: 

Stir in the ramen noodles. Cook until tender and fully combined with the broth. 

7. Garnish and serve: 

Serve hot in a bowl. Garnish with fresh coriander, chopped spring onion, and a boiled egg.

Recipe Author:

Isara Luangsangroong