Description
This Slow Cooker Curry Ramen with Beef recipe is a comforting and flavorful dish that is perfect for a cozy night in. Tender shredded beef, ramen noodles, and a rich coconut curry broth come together to create a satisfying meal.
Ingredients
Units
Scale
For the Beef:
- 1 (2 1/2- to 3-pound) chuck roast, fat trimmed, cut into 3-inch pieces
- 2 teaspoons kosher salt
- 1 tablespoon vegetable oil
For the Broth:
- 6 cups chicken stock
- 1 (12.5-ounce) can coconut milk, shaken
- 1 tablespoon red curry paste, plus more to taste
- 2 tablespoons fresh lime juice (from 1 lime)
- 1 tablespoon grated ginger
- 2 garlic cloves, grated
- 1 1/2 tablespoons soy sauce
- 1 1/2 tablespoons fish sauce
- 1 tablespoon brown sugar
For the Soup:
- 3 heads baby bok choy, halved
- 4 ounces shiitake mushrooms, sliced
- 1/4 cup sliced green onions, plus more for serving
- 2 (4-ounce) packages dried ramen noodles
- 6 soft boiled eggs, halved, for serving
- Toasted sesame seeds, for serving
Instructions
- Prepare the Beef: Season the beef with salt. Brown the beef in a skillet.
- Make the Broth: Combine stock, coconut milk, curry paste, lime juice, ginger, garlic, soy sauce, fish sauce, and brown sugar in the slow cooker. Add the beef and cook until tender.
- Add Ingredients: Shred the beef, then add bok choy, mushrooms, and green onions. Cook until tender. Add ramen and cook until tender.
- Serve: Divide into bowls, top with soft boiled egg, green onions, and sesame seeds.
Notes
- You can adjust the level of spiciness by adding more or less red curry paste.
- Feel free to customize the toppings with your favorite ingredients such as bean sprouts, cilantro, or chili oil.
