Description
This Slow Cooker Curry Ramen with Beef is a comforting, flavorful dish combining tender slow-cooked chuck roast with a rich, spicy curry broth infused with coconut milk and red curry paste. Paired with fresh bok choy, shiitake mushrooms, and perfectly cooked ramen noodles, it’s topped with soft boiled eggs and toasted sesame seeds for a satisfying and hearty meal perfect for any day.
Ingredients
Scale
Beef and Seasoning
- 1 (2½- to 3-pound) chuck roast, fat trimmed, cut into 3-inch pieces
- 2 teaspoons kosher salt
- 1 tablespoon vegetable oil
Broth
- 6 cups chicken stock
- 1 (12.5-ounce) can coconut milk, shaken
- 1 tablespoon red curry paste, plus more to taste
- 2 tablespoons fresh lime juice (from 1 lime)
- 1 tablespoon grated ginger
- 2 garlic cloves, grated
- 1½ tablespoons soy sauce
- 1½ tablespoons fish sauce
- 1 tablespoon brown sugar
Vegetables and Noodles
- 3 heads baby bok choy, halved
- 4 ounces shiitake mushrooms, sliced
- ¼ cup sliced green onions, plus more for serving
- 2 (4-ounce) packages dried ramen noodles
For Serving
- 6 soft boiled eggs, halved
- Toasted sesame seeds, for garnish
Instructions
- Brown the Beef: Season the chuck roast pieces evenly with kosher salt. Heat the vegetable oil in a skillet over medium-high heat and brown the beef on all sides until it develops a rich, golden crust. This step seals in the flavors and adds depth to the broth.
- Prepare the Broth: In a slow cooker, combine the chicken stock, shaken coconut milk, red curry paste, fresh lime juice, grated ginger, grated garlic, soy sauce, fish sauce, and brown sugar. Mix well to incorporate all ingredients. Add the browned beef pieces into the slow cooker. Cover and cook on low for about 6 hours, or until the beef is very tender.
- Add Vegetables and Noodles: Once the beef is tender, shred it with two forks directly in the slow cooker. Add the halved baby bok choy, sliced shiitake mushrooms, and ¼ cup sliced green onions to the broth. Cover and cook for an additional 20 to 30 minutes until the vegetables are tender. Then add the dried ramen noodles and cook for 3 to 5 minutes or until the noodles are soft.
- Serve: Divide the curry ramen evenly into serving bowls. Top each bowl with halved soft boiled eggs, additional sliced green onions, and a sprinkle of toasted sesame seeds. Serve hot and enjoy the rich, comforting flavors.
Notes
- Adjust the amount of red curry paste to control the heat level according to your preference.
- Soft boiled eggs can be prepared in advance and refrigerated.
- If you prefer a vegetarian version, substitute beef with firm tofu and use vegetable stock instead of chicken stock.
- Ensure not to overcook the ramen noodles to avoid mushiness.
- For added texture, consider topping with crispy fried shallots.
