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Thai Red Curry in a Hurry Ramen

written by Marvellina Updated: March 19, 2020
5.3K
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This post may contain affiliate links. Please read our disclosure policy.

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!

Thai Red Curry in a Hurry Ramen #ramen #curry #easyrecipes #noodles

I wanted something really easy, quick, yet comforting, spicy, creamy to conquer this winter gray yesterday. My fridge and pantry are pretty well stocked but I had so many things to do and I just wanted to fill this hole and move on. Thai red curry paste..checked, instant ramen noodles…checked, leftover chicken…checked and so the Thai Red Curry in a Hurry Ramen was born.

Dried Ramen Noodles

It’s true that I could have just cooked myself an instant noodle using all the spice packs and be done with. But I wanted to put this Thai red curry paste to use. This Mae Ploy red curry paste is free of MSG and artificial coloring. If I were to use the spice packs from the instant noodles, that won’t be the case, though I won’t deny that I like them too 😉

Thai Red Curry Paste

I only used the dehydrated vegetables and fish cakes that are included in the instant ramen. Do you see the cute Panda fish cakes ?. Made my day 🙂

Thai Red Curry in a Hurry Ramen #ramen #curry #easyrecipes #noodles

Thai Red Curry in a Hurry Ramen #ramen #curry #easyrecipes #noodles

You can use greens like bokchoy, broccoli, or even kimchi. I used green peas here.
Thai Red Curry in a Hurry Ramen #ramen #curry #easyrecipes #noodles

Thai Red Curry in a Hurry Ramen #ramen #curry #easyrecipes #noodles

My favorite last few bites where I could scoop up the creamy soup and little bits of whatever still in there.
Thai Red Curry in a Hurry Ramen #ramen #curry #easyrecipes #noodles

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Thai Red Curry in a Hurry Ramen

Thai Red Curry in a Hurry Ramen

Prep Time 10 minutes mins
Cook Time 10 minutes mins
Total Time 20 minutes mins
Servings 1 serving
Please rate the recipe if you have tried it!
REVIEW & RATE PRINT

Ingredients

  • 1 pack instant ramen noodles
  • 1 Tbsp cooking oil
  • 2 Tbsp Thai red curry paste
  • ¼ cup Green peas or veggie of your choice
  • 2 cups coconut milk unsweetened
  • 1 Tbsp fish sauce or more to taste
  • ½ tsp sugar
  • Protein of your choice: Leftover chicken, shrimp, pork, beef, etc

Garnishes (optional)

  • Green onions chopped

Instructions
 

  • Cook the instant ramen noodles according to the instruction. Do not overcook the noodles. Al dente is preferred. Drain and set aside
  • 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

*Nutrition facts are just estimates and calculated using online tools*

Nutrition Facts
Thai Red Curry in a Hurry Ramen
Serving Size
 
1 bowl
Amount per Serving
Calories
468
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
Did you make this recipe?Let me know how you like this recipe and consider rating it! Tag me @whattocooktoday I'd love to see your photos/videos on Instagram

Other Ramen Noodle Recipes you might like:
SHIO RAMEN
RAMEN WITH BROILED LOBSTER TAIL IN SQUID INK BROTH
EASY KIMCHI RAMEN
PUMPKIN RAMEN
SHOYU RAMEN

previous post
Sambal Goreng Tempeh (Fried Tempeh in Spicy Sambal)
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Burger Daging Sapi (Indonesian Beef Burger)

1 comment

Milena | Craft Beering January 8, 2018 - 3:09 pm

It is a beautiful bowl:) My son will flip out if I put cute panda fishcakes in his ramen. I should get some on next trip to the Asian store. Never really knew what to do with them when I saw them in the past. And – that exact curry paste – we had the package in the fridge for almost a year once. It is so spicy that any time I made curry I used a super tiny amount. Wish I had thought of using it to make curry ramen. That’s why I come to your blog:) Love how easy and quick this dish is, yet packed with flavor. Plus, every time we roast a whole chicken we end up with some breast meat left, now I have another recipe in the arsenal:)

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