Slow Cooker Curry Ramen with Beef

Slow Cooker Curry Ramen with Beef is a delicious and flavorful recipe that is sure to satisfy your taste buds. This dish is a fusion of Japanese and Indian flavors, making it a unique and interesting meal that will impress your friends and family.

To make this recipe, you will need a slow cooker, beef chuck roast, ramen noodles, coconut milk, red curry paste, soy sauce, brown sugar, garlic, ginger, and green onions. The beef chuck roast is the perfect cut of meat for this recipe because it becomes incredibly tender when slow cooked, making it easy to shred and incorporate into the ramen broth.

To begin, you’ll want to sear the beef chuck roast in a hot pan to lock in the flavor and create a nice crust. Once the beef is seared, it can be added to the slow cooker along with the rest of the ingredients. The red curry paste and coconut milk provide a rich and creamy base for the broth, while the soy sauce and brown sugar add a hint of sweetness and depth of flavor. The garlic and ginger add a fragrant aroma and a touch of heat, making this dish perfect for those who love a little spice in their meals.

After several hours of slow cooking, the beef will be incredibly tender and the flavors will have melded together to create a delicious and savory broth. Simply cook the ramen noodles separately, then add them to the slow cooker along with the beef and broth. Garnish with sliced green onions and enjoy!

Overall, Slow Cooker Curry Ramen with Beef is a delicious and easy-to-make dish that is perfect for any occasion. Whether you’re looking for a cozy weeknight dinner or a crowd-pleasing party dish, this recipe is sure to impress!

Table des matières


1 (2½- to 3-pound) chuck roast, fat trimmed, cut into 3-inch pieces

2 teaspoons kosher salt

1 tablespoon vegetable oil

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

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

6 soft boiled eggs, halved, for serving

Toasted sesame seeds, for serving


Season the beef all over with the salt. Heat the oil in a large skillet over high heat. Once the oil is glistening, working in batches, add the beef and cook until browned on all sides, about 15 minutes total.

Meanwhile, in a slow cooker, whisk together the stock, coconut milk, red curry paste, lime juice, ginger, garlic, soy sauce, fish sauce, and brown sugar. Transfer the beef to the slow cooker. Cover and cook on high for 6 hours on low for 8 hours, until the beef is very tender.

Using tongs, transfer the beef to a plate or cutting board and shred it using two forks, discarding any large pieces of fat.

Add the bok choy, mushrooms, and green onions to the slow cooker. Cover and cook on high for 15 minutes, or until the bok choy is nearly tender. Add the ramen and shredded beef, cover and cook until the ramen is tender, about 15 minutes.

Divide ramen between six bowls and top each with a soft boiled egg and green onions before serving.

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