With so many Ramen places popping up all over the place, how nice to be able to save some money and add more health by making a version of coconut curry ramen in your own home!
A lot of people are intimidated by Thai cuisine because of its “spiciness”. And if you’re wondering why on earth their cuisine is so hot and spicy when they live on the Equator and are considered a “tropical” climate, here is why. “Spicy” and “hot” foods have phytochemicals/components that are naturally anti-bacterial and anti-parasitic which is a great asset when refrigeration is lacking. They also prolong the time it takes for the food to spoil, which is also a benefit as food is prone to turn bad quicker in hotter climates. These foods also have health benefits, such as increasing blood circulation which ultimately helps your body stay cooler. The blood from your core circulates to the skin’s surface, dilating the skin’s capillaries which helps expel heat through sweat, thus cooling you off. Although this recipe is not “hot” per se, try amping up the heat by adding some chopped Thai or other hot peppers on a particularly warm day and experience it for yourself!
Ingredients:
- Ramen Noodles: look for rice or brown rice versions, experiment with alternative noodles such as Konjac, hearts of palm, etc.
- 1 1/2 tablespoons avocado oil
- 2 medium shallots, diced (can substitute yellow onions)
- 3 tablespoons red curry paste (I use Thai Kitchen brand, easily found at Kroger/Walmart/Meier/Giant Eagle,etc)
- 2 tablespoons tomato paste (Tip: If you use canned tomato paste freeze the remainder in a glass jar for future uses!)
- 2 cloves garlic, minced
- 1 tablespoon freshly grated ginger (for ease, use “squeeze” garlic and/or ginger; least expensive ones found at Aldi in the spice section)
- 1 (13.5-ounce) can coconut milk
- 4 cups chicken stock (Tip: an “upgrade” would be chicken bone broth for additional health benefits)
For the Protein:
- 2 teaspoons toasted sesame oil
- 1 pound ground pork, turkey, or chicken, or sub shrimp
- 2 cloves garlic, minced
- 1 fresno chili, seeded and minced (OPTIONAL!! Add this ONLY if you want to add heat!)
- 2 tablespoons fish sauce (Red Boat brand preferred; I’ve seen it at Trader Joe’s at times)
- Kosher salt and freshly ground black pepper, to taste
For Serving:
- 4 soft boiled eggs, peeled and halved
- 1/2 cup fresh cilantro leaves
- 2 green onions, thinly sliced
- Can add baby spinach, sautéed bok choy or red bell peppers, etc. for additional veggies if desired (optional)
- 1 tablespoon toasted sesame seeds (optional)
Instructions:
- Cook whichever kind of noodle you’re using as directed and set aside.
- Heat avocado oil in a large stockpot or Dutch oven over medium heat. Add shallot (or onion), and cook, stirring frequently, until tender, about 3 minutes.
- Stir in curry paste, tomato paste, garlic and ginger until fragrant, about 2 minutes.
- Stir in coconut milk and chicken stock. Bring to a boil; reduce heat, cover and simmer until flavors have blended, about 8-10 minutes.
- If using shrimp, you can cook the shrimp directly in the broth until opaque and cooked through.
- For ground meats: Heat sesame oil in a large cast iron skillet over medium heat. Add ground pork, turkey, or chicken, garlic and fresno chili if using. Cook until meat has browned, about 3-5 minutes, making sure to crumble the meat as it cooks. Stir in fish sauce; season with salt and pepper, to taste.
- Divide noodles and broth into bowls. Top with protein of choice, soft boiled eggs, cilantro, green onions and sesame seeds if using.
Christina Krisciunas, MSW, RDN, LD
Recipe adapted from DamnDelicious
Commentaires