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Red Curry Dumpling Ramen
35 minServes 2Nutri-Score C€€
C
35 min
35 minRed Curry Dumpling Ramen
what you need
Ingredients
garlic (minced)Produce3 pieces
ginger (grated)Produce15 g
lemongrass (bruised and sliced)Produce1 piece
red curry pastePantry60 g- coconut milkPantry400 ml
- chicken stockPantry500 ml
- fish saucePantry30 ml
sugarPantry10 g- lime leaf (torn)Produce4 pieces
dumplingsFresh12 pieces
ramen noodlesGrains200 g- Thai basil (leaves picked)Produce10 g
- fried shallotsPantry20 g
- red chilli (sliced)Produce1 piece
- chilli oilPantry15 ml
- vegetable oilPantry15 ml
per serving
Nutrition
665kcal
- Carbs
- 65 g
- Proteins
- 23 g
- Fat
- 35 g
what you’ll use
Tools
Saucepan
Stockpot
Ladle
step by step
Method
- Step 1
Sauté the aromatics
- Heat the oil in a saucepan.
- Sauté the garlic, ginger, lemongrass and red curry paste until fragrant.
- Step 2
Build the curry broth
- Add the coconut milk, chicken stock, fish sauce, sugar and lime leaf.
- Bring to a boil, then simmer.
- Step 3
Cook the dumplings and noodles
- Boil the dumplings in a pot of water until cooked through.
- Cook the ramen noodles in boiling water until tender, then drain.
- Step 4
Plate and garnish
- Plate the ramen with the dumplings.
- Ladle the curry over the ramen.
- Garnish with Thai basil, fried shallots, chilli and chilli oil.
most cooked first