Description
This Slow Cooker Curry Ramen with Beef is a comforting and flavorful dish that combines tender chunks of beef chuck roast with a rich, aromatic red curry broth enhanced by coconut milk and spices. Slow-cooked to perfection, the meal features tender beef, soft ramen noodles, and vibrant vegetables like spinach and shredded carrots, topped with fresh herbs and lime for a delicious Asian Fusion main course that’s perfect for a cozy dinner.
Ingredients
Scale
Beef and Aromatics
- 1.5 lbs beef chuck roast, cut into chunks
- 1 tablespoon vegetable oil
- 1 small onion, sliced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
Broth and Curry Base
- 3 tablespoons red curry paste
- 1 tablespoon soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 can (13.5 oz) coconut milk
- 4 cups beef broth
Main Add-ins and Garnishes
- 6 oz ramen noodles (discard seasoning packets)
- 2 cups baby spinach or bok choy
- 1/2 cup shredded carrots
- 2 green onions, sliced
- Fresh cilantro for garnish
- Lime wedges for serving
- Salt and pepper to taste
Instructions
- Sear the Beef: Heat the vegetable oil in a skillet over medium-high heat. Season beef chunks generously with salt and pepper. In batches, sear the beef on all sides until nicely browned. Transfer the browned beef to the slow cooker.
- Sauté Aromatics and Curry Paste: In the same skillet, add the sliced onion and sauté for 3–4 minutes until softened. Add the minced garlic, grated ginger, and red curry paste, cooking for another 1–2 minutes until fragrant to build the curry base.
- Add Liquids and Combine: Pour in the soy sauce, fish sauce, brown sugar, coconut milk, and beef broth into the skillet. Stir well to combine all ingredients, then pour this mixture into the slow cooker over the seared beef.
- Slow Cook the Beef: Cover the slow cooker and cook on low for 7–8 hours or on high for 4–5 hours, until the beef is tender enough to shred easily with a fork.
- Add Noodles and Veggies: Thirty minutes before serving, add the ramen noodles and shredded carrots to the slow cooker. Stir occasionally to ensure the noodles cook evenly and absorb the flavorful broth.
- Finish with Greens and Serve: Just before serving, stir in the baby spinach or bok choy until wilted. Ladle the curry ramen into bowls and garnish with sliced green onions, fresh cilantro, and lime wedges for a bright, fresh finish.
Notes
- You can substitute beef with chicken or pork if preferred.
- Adjust the spice level by increasing or reducing the amount of red curry paste.
- For extra richness, add a boiled egg on top as a garnish.
- Discard seasoning packets from the ramen noodles to avoid extra sodium and unwanted flavors.
