Red Curry Dumpling Ramen
Red Curry Dumpling Ramen
Ingredients
For the Red Curry Sauce
- 4 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 tablespoon lemongrass paste
- 2 tablespoons red curry paste
- 1 can coconut milk, full-fat, 13.5 ounces
- 2 cups chicken stock
- 1 tablespoon fish sauce
- 1 teaspoon granulated sugar
- 2 lime leaves, fresh or dried
For the Ramen
- 12 dumplings, frozen, your preferred type
- 4 packages instant ramen noodles, flavor packets discarded
For Garnish
- 1/4 cup chives, chopped
- 2 tablespoons fried shallots
- 1 red chili, sliced, as needed
- 2 teaspoons chili oil, as needed
Instructions
- 1
In a medium saucepan, heat a small amount of oil over medium heat. Add the minced garlic, minced ginger, and lemongrass paste. Sauté for 1-2 minutes until fragrant.
⏱️ 2 min
- 2
Stir in the red curry paste and continue to sauté for another 1-2 minutes, allowing the paste to become fragrant.
⏱️ 2 min
- 3
Pour in the coconut milk and chicken stock. Add the fish sauce, granulated sugar, and lime leaves. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 10 minutes to allow the flavors to meld.
⏱️ 10 min
- 4
While the curry sauce simmers, bring a separate pot of water to a rolling boil. Add the frozen dumplings and cook according to package directions, typically 3-5 minutes, until they float and are cooked through.
⏱️ 5 min•🌡️ 212
- 5
In another pot of boiling water, cook the instant ramen noodles (without the flavor packets) according to package directions, usually 2-3 minutes, until tender. Drain well.
⏱️ 3 min•🌡️ 212
- 6
Divide the cooked ramen noodles among four serving bowls.
⏱️ 1 min
- 7
Arrange the cooked dumplings on top of the ramen noodles in each bowl.
⏱️ 1 min
- 8
Ladle the hot red curry sauce generously over the noodles and dumplings.
⏱️ 1 min
- 9
Garnish each bowl with chopped chives, fried shallots, sliced red chili (if desired for extra spice), and a drizzle of chili oil.
⏱️ 1 min
- 10
Serve immediately and enjoy your Red Curry Dumpling Ramen!
Kitchen Tools
Nutrition Facts (per serving)
Red Curry Dumpling Ramen
For the Red Curry Sauce
- 4 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 tablespoon lemongrass paste
- 2 tablespoons red curry paste
- 1 can coconut milk, full-fat, 13.5 ounces
- 2 cups chicken stock
- 1 tablespoon fish sauce
- 1 teaspoon granulated sugar
- 2 lime leaves, fresh or dried
For the Ramen
- 12 dumplings, frozen, your preferred type
- 4 packages instant ramen noodles, flavor packets discarded
For Garnish
- 1/4 cup chives, chopped
- 2 tablespoons fried shallots
- 1 red chili, sliced, as needed
- 2 teaspoons chili oil, as needed
Instructions
- 1
In a medium saucepan, heat a small amount of oil over medium heat. Add the minced garlic, minced ginger, and lemongrass paste. Sauté for 1-2 minutes until fragrant.
⏱️ 2 min - 2
Stir in the red curry paste and continue to sauté for another 1-2 minutes, allowing the paste to become fragrant.
⏱️ 2 min - 3
Pour in the coconut milk and chicken stock. Add the fish sauce, granulated sugar, and lime leaves. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 10 minutes to allow the flavors to meld.
⏱️ 10 min - 4
While the curry sauce simmers, bring a separate pot of water to a rolling boil. Add the frozen dumplings and cook according to package directions, typically 3-5 minutes, until they float and are cooked through.
⏱️ 5 min•🌡️ 212 - 5
In another pot of boiling water, cook the instant ramen noodles (without the flavor packets) according to package directions, usually 2-3 minutes, until tender. Drain well.
⏱️ 3 min•🌡️ 212 - 6
Divide the cooked ramen noodles among four serving bowls.
⏱️ 1 min - 7
Arrange the cooked dumplings on top of the ramen noodles in each bowl.
⏱️ 1 min - 8
Ladle the hot red curry sauce generously over the noodles and dumplings.
⏱️ 1 min - 9
Garnish each bowl with chopped chives, fried shallots, sliced red chili (if desired for extra spice), and a drizzle of chili oil.
⏱️ 1 min - 10
Serve immediately and enjoy your Red Curry Dumpling Ramen!