Thai Red Curry in a Hurry Ramen
Comforting, delicious, creamy, and spicy (or not) bowl of ramen noodles in less than 30 minutes. A semi-homemade meal is one of the best
- Prep time
- 10 min
- Cook time
- 10 min
- Yield
- 1 serving
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 pack instant ramen noodles
- 1 Tbsp cooking oil
- 2 Tbsp Thai red curry paste
- 1/4 cup Green peas (or veggie of your choice)
- 2 cups coconut milk (unsweetened)
- 1 Tbsp fish sauce (or more to taste)
- 1/2 tsp sugar
- Protein of your choice: Leftover chicken, shrimp, pork, beef, etc
- Green onions (chopped )
Instructions
- 1
Cook the instant ramen noodles according to the instruction. Do not overcook the noodles. Al dente is preferred. Drain and set aside
- 2
In a medium saucepan or skillet, preheat cooking oil. Add curry paste and stir fry for about 30 seconds. If you are using raw meat or seafood slices, add them in along with the veggies and dehydrated veggie pack from the instant ramen (if using) and stir fry until the meat/seafood turn color. Pour in coconut milk and let it gently simmer and not boiling hard. Once the coconut milk comes to a gentle simmer, if you are using leftover cooked meat, add them in. Seasoned with fish sauce and sugar to your taste. Add the cooked ramen in and remove from the heat. Garnish with chopped green onions if using. Serve immediately