Description
This Slow Cooker Curry Ramen with Beef Recipe is a comforting and flavorful dish that is perfect for a cozy night in. Tender beef, aromatic spices, and fresh veggies come together in a rich and satisfying broth that will warm you from the inside out.
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 Ramen:
- 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
- Brown the Beef: Season the beef with salt. Brown the beef in a skillet.
- Prepare the Broth: Whisk together chicken stock, coconut milk, red curry paste, lime juice, ginger, garlic, soy sauce, fish sauce, and brown sugar in a slow cooker. Add the beef and cook until tender.
- Shred the Beef: Shred the cooked beef and set aside.
- Add Veggies and Ramen: Add bok choy, mushrooms, and green onions to the slow cooker. Cook until nearly tender. Add ramen and shredded beef and cook until tender.
- Serve: Divide into bowls, top with soft boiled eggs, green onions, and sesame seeds.
Notes
- You can adjust the spice level by adding more or less red curry paste.
- Feel free to customize the toppings with your favorite ingredients.
- For a vegetarian option, you can substitute the beef with tofu or tempeh.
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 6g
- Sodium: 1200mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 180mg
