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Thai Curried Ramen Bowl with Ground Beef and Veggies: super simple with amazing flavor!

Thai Curried Ramen Bowl With Ground Beef, Beech Mushrooms and Veggies

The Thai do cook with salt (I think all cultures do) but keep your pinches truly small in this dish because the fish sauce will add a lot of salt too.
Course Entree
Cuisine Thai
Author TheSpicedLife

Ingredients

  • 1-2 T extra virgin coconut oil
  • 6 cloves garlic, minced
  • 3 med-large onions, chopped
  • 1/2 cup yellow curry paste* (less with more curry powder if you have heat tolerance issues)
  • 1 t mild curry powder
  • 10-12 oz beech mushrooms, chopped
  • 2 lbs ground beef
  • 2 medium zucchini, seeds scraped out and cut into half-moons
  • 2 sweet bell peppers, seeded and thinly sliced
  • 6 cups good beef stock (preferably homemade, definitely low sodium)
  • 19 oz canned thick coconut milk (Mae Ploy* is recommended and comes in that size)
  • 3-4 T fish sauce, * to taste
  • 1/4 cup brown sugar
  • 1 cup packed Thai basil leaves
  • 18 oz chÅ«ka soba* (ramen noodles--if you have to just buy the instant noodles and discard the seasoning), cooked according to package directions in salted boiling water
  • for garnish: coconut cream, Kecap Manis*, Sriracha*

Instructions

  1. Heat 1 tablespoon coconut oil until melted and shimmering in a large Dutch oven over medium-high heat. Add the minced garlic and cook for about one minute, stirring, until golden brown and aromatic. Then add the onions with a small pinch of salt. Cook for 5 minutes, until translucent, and add a little more coconut oil and the yellow curry paste. Stir, breaking up the paste, and incorporate the paste into the onions evenly. Cook, stirring, for about 1 minute.
  2. Add the curry powder and the mushrooms with a pinch of salt. Stir, cooking, for about 5 minutes, until the mushrooms start to release their water.
  3. Add the ground beef with a small pinch of salt, and break it up and stir it into the dish to brown it and coat it with curry paste and coconut oil. When it has browned, add the zucchini, bell peppers, beef stock, coconut milk, 3 tablespoons fish sauce and the brown sugar. Bring to a boil, and then reduce heat to simmer for 10 minutes to blend flavors.
  4. Taste for more fish sauce. Add the basil leaves, reserving a few for garnish if serving to guests or photographing. Drizzle with Kecap Manis, whisked coconut cream, and Sriracha (the last 2 are optional--but do not skip the Kecap Manis!).