Skip to content
Menu
Shrimp Red Curry Ramen
Main

Shrimp Red Curry Ramen

30 minServes 2Nutri-Score C€€
from @foodierandy50 imports0 cooked
Adapt this recipe

what you need

Ingredients

2 people
  • ramen noodlesGrains200 g
  • red curry paste (1–2 tbsp, to taste)Pantry30 g
  • neutral oilPantry5 ml
  • garlic (minced)Produce2 pieces
  • ginger (1/2 inch piece, grated)Produce1 piece
  • onion (small, sliced)Produce1 piece
  • shrimp (peeled and deveined)Fish8 pieces
  • coconut milk (full-fat)Pantry240 ml
  • water or brothOther120 ml
  • fish sauce (or soy sauce)Pantry5 ml
  • sugarPantry2 g
  • eggs (boiled 6–8 min)Dairy2 pieces
  • lime (cut into wedges)Produce1 piece
  • fresh cilantro or green onions (for garnish)Produce15 g

per serving

Nutrition

760kcal

Carbs
83 g
Proteins
31 g
Fat
34 g
Adapt tools

what you’ll use

Tools

  • Saucepan
  • Frying pan
  • Mixing bowl

step by step

Method

  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.
    Step 1

  2. Cook the noodles

    • Boil the ramen noodles in salted water according to the package directions.
    • Drain and set aside.
    Step 2

  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.
    Step 3

  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.
    Step 4

  5. Cook the shrimp

    • Add the shrimp to the simmering broth and cook until pink and opaque.
    Step 5

  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.
    Step 6
Get Mezze