Spicy Coconut Curry Ramen with Vegetables and Peanuts

This spicy coconut curry ramen is the ultimate comfort food for busy weeknights. With tender ramen noodles, colorful bell peppers, earthy mushrooms, and a creamy coconut curry sauce, every bite is packed with flavor. A sprinkle of crunchy peanuts and fresh cilantro adds the perfect finish.

Best of all, it comes together in just one pot, making cleanup a breeze. Whether you’re craving something warm and satisfying or need a quick dinner idea, this vegan curry ramen will hit the spot.

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Ingredients

6 ounce Ramen NoodlesView ingredient guideLike ingredientDislike ingredient

1 ounce Sweet Thai Chili SauceView ingredient guideLike ingredientDislike ingredient

1 tablespoon Curry PowderView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit Pho Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit Coconut MilkView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

1 unit Bell PepperView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

0.5 ounce PeanutsView ingredient guideLike ingredientDislike ingredient

4 ounce Button MushroomsView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

0.25 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

Instructions

1. Prepare the vegetables: thinly slice the bell pepper and mushrooms. Mince the garlic. Pick the cilantro leaves from the stems and roughly chop. Roughly chop the peanuts.
2. In a small bowl, whisk together the sweet Thai chili sauce, curry powder, pho stock concentrate, and the juice of half the lime. Set aside.
3. Heat the cooking oil in a large pot or Dutch oven over medium-high heat. Add the garlic and cook for 30 seconds until fragrant.
4. Add the sliced bell pepper and mushrooms. Cook, stirring occasionally, for 3-4 minutes until softened.
5. Pour in the coconut milk and the prepared sauce mixture. Add 2 cups of water and the sugar. Stir to combine and bring to a simmer.
6. Break the ramen noodles into smaller pieces if desired, then add them to the pot. Cook for 3-4 minutes, stirring occasionally, until the noodles are tender.
7. Remove from heat. Squeeze the remaining lime juice over the top. Taste and adjust seasoning with salt if needed.
8. Serve the curry ramen in bowls. Garnish with chopped cilantro and chopped peanuts.

Recipe Tips

FAQ

Can I use a different protein instead of keeping it vegan?

Absolutely! You can add cooked chicken, shrimp, or tofu. Simply stir it in during the last few minutes of cooking to heat through.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave, adding a splash of water or broth if the sauce thickens.

Can I make this dish less spicy?

Yes, reduce the amount of curry powder and sweet Thai chili sauce, or omit the chili sauce entirely and add a little extra stock for flavor.