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a wide bowl of Thai red curry ramen with creamy orange-red broth, noodles, sliced red peppers and fresh basil leaves, on a woven mat, natural light, shallow depth of field, landscape orientation

Thai Red Curry Ramen Noodles

Creamy red curry coconut broth with noodles and crunchy peppers.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 3 tbsp red curry paste
  • 1 can coconut milk
  • 4 cups vegetable broth
  • 1 red bell pepper sliced
  • 12 oz ramen noodles
  • 1 tbsp brown sugar
  • 1 tbsp lime juice
  • 2 tbsp basil torn

Method
 

  1. Fry the red curry paste in a dry pot for a minute until fragrant.
  2. Stir in the coconut milk and broth, then add the brown sugar.
  3. Add the sliced bell pepper and simmer 8 minutes until just tender.
  4. Stir in the lime juice off the heat.
  5. Cook the noodles separately, divide into bowls, ladle the curry broth over, and top with torn basil.

Notes

Bloom the curry paste in the hot pot first for a much deeper flavor.