Spicy Vegan Red Curry Ramen in 30 Minutes (with homemade paste)
Creamy, spicy red curry ramen made with homemade paste (ready in 30 mins!). Vegan & gluten-free options included. Learn why homemade Thai red curry beats store-bought—plus easy swaps for rice or meat!
Ingredients
Base
- 1 ramen packet you can use rice noodles or sweet potato noodles for a gluten-free option!
Spices
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 1/2 tsp black peppercorns
- Paste
- 2-7 Thai Birds Eye red chillies see how spicy you want it first!
- 4 cloves of garlic
- 2 shallots
- 4 coriander roots this needs to be washed throughly
- 1/2 lime
- 1/2 lime zest
- 2 tbsp coconut oil
- 1 tbsp tomato paste
- 4 cherry tomatoes
Other spices
- 7 kaffir leaves
- 1 lemongrass stalk
Curry
- 200 ml coconut milk
- 200 ml water
Seasoning
- 1/8 tsp salt
- 1/4 tsp turmeric
- 1 tbsp agave or another sweetener of your choice (maple syrup, coconut nectar)
- 1 tsp miso paste
Garnish
- 100 ml coconut milk
- coriander leaves
Instructions
- Toast and grind all the spices together until it’s a powder
- Blitz the paste ingredients with the spices until it reaches a smooth consistency
- In a cast iron kadai or sauteuse, stir-fry the paste until it is fragrant and all the water from the tomatoes evaporate
- Add in the ‘other spices’ and ‘curry ingredients’ listed above, and let this mixture simmer for 5-10 minutes.
- Pour in the seasoning and let it simmer for another 2-3 minutes
- Add the ramen and let it cook through over low heat. Be sure it does not overcook
- Garnish and serve warm!