Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Spicy Coconut Curry Ramen

Spicy Coconut Curry Ramen is a vibrant and aromatic dish that combines creamy coconut milk with bold spices for a delightful culinary experience. This quick and easy recipe is perfect for busy weeknights, offering a comforting bowl that will transport you to a tropical paradise with every slurp. Customize it with your choice of proteins and vegetables for a personalized touch that keeps everyone coming back for more.

  • Total Time: 35 minutes
  • Yield: Serves 4

Ingredients

Scale
  • 4 oz ramen noodles
  • 1 can (13.5 oz) full-fat coconut milk
  • 3 tbsp red curry paste
  • 2 cups low-sodium vegetable broth
  • 1 cup bell peppers, chopped
  • 1 cup carrots, sliced
  • 2 cups fresh spinach
  • 2 tbsp low-sodium soy sauce
  • Juice of 1 lime
  • ¼ cup fresh cilantro, chopped
  • Chili flakes (optional)

Instructions

  1. Prepare your ingredients by chopping vegetables into bite-sized pieces.
  2. Cook ramen noodles according to package instructions until al dente, then drain.
  3. In a large pot over medium heat, sauté chopped vegetables in oil until softened. Add red curry paste and stir until fragrant.
  4. Pour in coconut milk and vegetable broth, bringing the mixture to a gentle simmer.
  5. Add cooked ramen noodles to the pot, stirring to combine flavors.
  6. Finish with lime juice and garnish with cilantro before serving.
  • Author: Larissa W.
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Main
  • Method: Cooking
  • Cuisine: Asian

Nutrition

  • Serving Size: 1 bowl (about 400g)
  • Calories: 450
  • Sugar: 6g
  • Sodium: 750mg
  • Fat: 22g
  • Saturated Fat: 16g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 50g
  • Fiber: 4g
  • Protein: 10g
  • Cholesterol: 0mg

Keywords: For added protein, incorporate chicken or tofu as desired. Adjust the spice level by varying the amount of red curry paste or adding chili flakes. Store leftovers in an airtight container in the refrigerator for up to three days; reheat gently on the stovetop.