Description
This Slow Cooker Curry Ramen with Beef Recipe combines tender beef, flavorful broth, and aromatic spices in a comforting Asian-inspired dish. Perfect for a cozy night in, this easy-to-make curry ramen is a satisfying meal that will warm you up from the inside out.
Ingredients
Scale
Beef:
- 1 ½ pounds beef stew meat or chuck roast, cut into 1-inch cubes
Broth:
- 1 tablespoon vegetable oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- 4 cups beef broth
- 1 (13.5 oz) can coconut milk
- 2 tablespoons red curry paste
- 1 tablespoon soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
Additional:
- 2 packs instant ramen noodles (discard seasoning)
- 1 cup sliced mushrooms
- 1 cup baby spinach
- 2 green onions, sliced
- Fresh lime wedges for serving
Instructions
- Sear the Beef: Heat the vegetable oil in a skillet over medium-high heat. Sear the beef until browned on all sides. Transfer to the slow cooker.
- Sauté Aromatics: In the same skillet, sauté onion, garlic, and ginger until fragrant. Add to the slow cooker.
- Cook in Slow Cooker: Add broth, coconut milk, curry paste, soy sauce, fish sauce, and brown sugar to the slow cooker. Cook on low for 7–8 hours or high for 4–5 hours until beef is tender.
- Add Noodles and Mushrooms: About 15 minutes before serving, add ramen noodles and mushrooms to the slow cooker. Cook until noodles are tender.
- Finish and Serve: Stir in spinach and top with green onions. Serve with lime wedges.
Notes
- You can substitute beef with chicken or tofu for a lighter version.
- For a spicier flavor, add more curry paste or red pepper flakes.
- Leftovers taste even better the next day.
- Prep Time: 15 minutes
- Cook Time: 7 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 6g
- Sodium: 970mg
- Fat: 28g
- Saturated Fat: 18g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 3g
- Protein: 31g
- Cholesterol: 90mg
