Beef Coconut Curry Ramen
A creamy, spicy Thai-inspired beef ramen with coconut milk and peanut butter, finished with soft-boiled eggs and fresh toppings.
Equipment
Ingredients
Meat
garlic (minced)
1.5 cloves
ginger (minced)
10 g
red curry paste
5 g
soy sauce
10 ml
ground beef
150 g
Soup
beef broth
300 ml
coconut milk
200 ml
red curry paste
10 g
peanut butter
30 g
garlic (minced)
1.5 cloves
ramen noodles
150 g
Toppings
lime (wedged)
1 piece
egg (soft-boiled)
2 piece
green onion (sliced)
2 stalk
black sesame seeds
5 g
Instructions
Prepare the meat mixture
Combine garlic, ginger, curry paste and soy sauce with the beef.
Brown the beef
Fry the seasoned beef until browned and fragrant.
Build the soup base
Simmer broth, coconut milk, curry paste, peanut butter and garlic together.
Cook the noodles
Cook ramen noodles in the simmering broth until tender.
Soft-boil the eggs
Boil eggs separately until the yolks are just set.
Assemble the bowls
Divide noodles and broth into bowls, top with beef, halved eggs, green onion, lime and sesame seeds.
Original recipe
Storage
Store broth and noodles separately to prevent sogginess; add fresh toppings after reheating.
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