Plat
Shrimp Red Curry Ramen
30 minPour 2Nutri-Score C€€
C
30 min
30 minShrimp Red Curry Ramen
ce qu’il vous faut
Ingrédients
ramen noodlesCéréales200 g
red curry paste (1–2 tbsp, to taste)Épicerie30 g- neutral oilÉpicerie5 ml
garlic (minced)Fruits et légumes2 morceaux
ginger (1/2 inch piece, grated)Fruits et légumes1 morceau
onion (small, sliced)Fruits et légumes1 morceau
shrimp (peeled and deveined)Poissons8 morceaux- coconut milk (full-fat)Épicerie240 ml
water or brothAutres120 ml- fish sauce (or soy sauce)Épicerie5 ml
sugarÉpicerie2 g
eggs (boiled 6–8 min)Produits laitiers2 morceaux
lime (cut into wedges)Fruits et légumes1 morceau
fresh cilantro or green onions (for garnish)Fruits et légumes15 g
par portion
Nutrition
760kcal
- Glucides
- 83 g
- Protéines
- 31 g
- Lipides
- 34 g
ce que vous utiliserez
Ustensiles
Casserole
Poêle
Saladier
pas à pas
Préparation
- Étape 1
Boil the eggs
- Bring a small pot of water to a boil and gently lower in the eggs.
- Cook for 6–8 minutes depending on how set you like the yolk, then transfer to cold water, peel and halve.
- Étape 2
Cook the noodles
- Boil the ramen noodles in salted water according to the package directions.
- Drain and set aside.
- Étape 3
Build the curry base
- Heat the oil in a pan over medium heat and fry the red curry paste for about a minute until fragrant.
- Add the garlic, ginger and onion and cook until softened.
- Étape 4
Simmer the broth
- Pour in the coconut milk and water or broth, then stir in the fish sauce and sugar.
- Bring to a gentle simmer and let the flavours meld.
- Étape 5
Cook the shrimp
- Add the shrimp to the simmering broth and cook until pink and opaque.
- Étape 6
Assemble and serve
- Divide the noodles between bowls and ladle over the curry broth and shrimp.
- Top with the halved eggs, a squeeze of lime and fresh cilantro or green onions.