Red Curry Shrimp Ramen Is the Flavorful One-Pot Upgrade You Need for Your Weeknight Dinners
Picture this: It’s dinnertime, and all you have are a few packs of ramen and no idea what to make or time to run to the store. Sure, you can just have the ramen by itself, but where’s the fun in that? Lucky for you, Jocelyn Delk Adams of Grandbaby Cakes has exactly what you need: Thai-inspired red curry shrimp ramen.
The stars of this recipe are a few key ingredients that do a lot of culinary weightlifting when you’re short on time, but aren’t willing to sacrifice flavor. Fragrant, flavorful red curry paste adds a slight spice to the dish, while creamy coconut milk makes for a silky mouthfeel and helps tame any overly spicy notes so that you can enjoy the dish without putting out any five-alarm fires. And finally, fish sauce is added just to impart a salty, umami flavor that rounds out the dish.
The recipe starts simple enough by seasoning and browning your protein on medium heat in a large pot. After removing your protein, add in your veggies and the red curry paste. Next, add in your broth and coconut milk, stirring to scrape up any browned bits on the bottom. Once this is done, bring the heat up to a boil and then reduce to a simmer for about 10 minutes, so that the flavors can marry.
Next you add in your ramen packets, along with fish sauce and brown sugar. Finish with fresh herbs and add your protein back into the party. Ladle the finished dish into a bowl and serve with limes and cilantro for an added flavor boost.
You could easily adapt this recipe to your liking. For example, you could make it vegan by subbing in tofu or by removing the protein altogether. Give it a try, and let us know how you spruce up your weeknight ramen. The possibilities are endless!