Spicy Coconut Curry Ramen
Judy Kim · delish.com · 2016 · 4
Get the method at delish.com →This page has the ingredients and how they compare. The instructions and photos are on the original recipe, which Recipe Lab does not republish.What's in it
5 parts read from its 13 ingredient lines and its title.
- Broth base
- Vegetable or mushroom “32 oz. low-sodium vegetable broth”
- Coconut milk “13 oz. can full-fat coconut milk, shaken well”
- Tare and seasoning
- Curry roux, powder or paste “2 tbsp. red curry paste”
- Noodles
- Instant noodles “1 package ramen noodles (seasoning packet reserved for another use)”
- Toppings
- Coarse black pepper “Freshly ground black pepper”
Against the usual Curry
It has 1 of the 1 parts of the usual Curry ramen: curry roux, powder or paste.
Less usual for the style: vegetable or mushroom (in 10% of Curry recipes) and coarse black pepper (in 5% of Curry recipes).
Ramen in a broth seasoned with curry, from Japanese curry roux, curry powder or, in the many fusion versions, a curry paste and coconut milk.
Ingredients as published (13)
- 2 tbsp. extra-virgin olive oil
- 2 cloves garlic, minced
- 1 small yellow onion, chopped
- Kosher salt
- Freshly ground black pepper
- 15 oz. can garbanzo beans, rinsed and drained
- 1 medium red bell pepper, cut into 1/2" pieces
- 1 package ramen noodles (seasoning packet reserved for another use)
- 32 oz. low-sodium vegetable broth
- 13 oz. can full-fat coconut milk, shaken well
- 2 tbsp. red curry paste
- 1/2 tsp. cayenne pepper (optional)
- 1/2 c. chopped fresh cilantro
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