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Slow Cooker Curry Ramen with Beef Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 57 reviews
  • Author: Kimberly
  • Prep Time: 20 minutes
  • Cook Time: 7 hours
  • Total Time: 7 hours 20 minutes
  • Yield: 6 servings
  • Category: Soup
  • Method: Slow Cooking
  • Cuisine: Asian Fusion

Description

This Slow Cooker Curry Ramen with Beef is a comforting and flavorful meal that combines tender slow-cooked chuck roast with a rich, aromatic curry broth. Enhanced with coconut milk, red curry paste, fresh lime, and a hearty mix of vegetables like bok choy and shiitake mushrooms, this ramen dish offers a delicious fusion of Asian flavors. With minimal effort, the slow cooker tenderizes beef to perfection while infusing the broth with deep, savory notes. Serve with soft boiled eggs and toasted sesame seeds for a satisfying dinner that serves six.

Ingredients

Beef

  • 1 (2½- to 3-pound) chuck roast, fat trimmed, cut into 3-inch pieces
  • 2 teaspoons kosher salt
  • 1 tablespoon vegetable oil

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
  • 1½ tablespoons soy sauce
  • 1½ tablespoons fish sauce
  • 1 tablespoon brown sugar

Vegetables & Noodles

  • 3 heads baby bok choy, halved
  • 4 ounces shiitake mushrooms, sliced
  • ¼ cup sliced green onions, plus more for serving
  • 2 (4-ounce) packages dried ramen noodles

For Serving

  • 6 soft boiled eggs, halved
  • Toasted sesame seeds

Instructions

  1. Brown the Beef: Season the chuck roast pieces with kosher salt. Heat the vegetable oil in a skillet over medium-high heat and brown the beef on all sides until a deep, caramelized crust forms. This step locks in flavor and texture.
  2. Prepare the Broth: In a slow cooker, combine the chicken stock, coconut milk, red curry paste, fresh lime juice, grated ginger, grated garlic, soy sauce, fish sauce, and brown sugar. Stir the mixture well to blend the flavors evenly.
  3. Cook the Beef: Add the browned beef pieces to the slow cooker with the broth mixture. Cover and cook on low for about 6 hours, or until the beef becomes tender and easily shreds with a fork.
  4. Add Vegetables: Remove the beef from the slow cooker and shred it using two forks. Return the shredded beef to the slow cooker along with halved baby bok choy, sliced shiitake mushrooms, and sliced green onions. Continue to cook on low for an additional 30 minutes, allowing the vegetables to soften.
  5. Cook the Noodles: Add the dried ramen noodles to the slow cooker and cook for another 3-5 minutes or until the noodles are tender but still have some bite. Stir gently to prevent sticking.
  6. Serve: Divide the curry ramen into bowls. Top each bowl with halved soft boiled eggs, extra sliced green onions, and a sprinkle of toasted sesame seeds for added flavor and texture. Enjoy warm.

Notes

  • For best results, brown the beef thoroughly to develop rich flavors before slow cooking.
  • You can adjust the amount of red curry paste to make the broth spicier or milder according to your taste.
  • Soft boiled eggs can be prepared by boiling for 6-7 minutes, then cooling in ice water before peeling.
  • If you don’t have a slow cooker, you can simmer the broth and beef on the stovetop for 2-3 hours until tender.
  • To keep the noodles from overcooking, add them toward the end and monitor cooking time closely.

Find it online: https://slsrecipes.com/slow-cooker-curry-ramen-with-beef-recipe/