This Indian Fusion Thai (Indo-Thai) Ramen Green Curry has the most flavorful and bold Thai flavors with just a little South Asian vibe! Plus, it comes together in less than 30 minutes, a perfect meal to whip up in a pinch!
I love my East Asian food, but I also grew up with and still love my South Asian food! So, I thought it was time to finally combine the :).
This Indo-Thai Green Ramen Curry tastes like traditional Thai Green Curry, but with a little South Asian Twist that just takes this dish to the next level.
Plus, there’s ramen and who doesn’t love ramen.
And, it’s so simple to make and comes together so quickly!
Ingredients in Indo-Thai Ramen Green Curry:
Herbs/Aromatics: These add so much flavor to the dish! I used small green chilis, cilantro, ginger, garlic, green onion, and lemon juice!
Spices: Again, these add so much flavor! I used a mix of cumin seeds, coriander seeds, salt, and pepper. So simple, but so tasty!
Veggies: Curries and noodles are a great way to get in some extra veggies! You can use whatever you have on hand, but I used carrots, broccoli, and mushrooms.
Thai Green Curry Paste: This is essential because it adds that authentic Thai Green Curry flavor! I used this one from Thai Kitchen!
Ramen Noodles: Noodles make everything better. I used a brown rice and millet ramen noodle for some fiber-rich carbs!
Full-Fat Coconut Milk: This is the base of the curry and makes it so nice and creamy! I wouldn’t use lite coconut milk for this because the curry won’t be as rich.
Tofu: This is optional, but I do like to have a protein source in all of meals and for this meal, I chose tofu. But, you can use whatever protein source you have on hand!
How to Make Indo-Thai Ramen Green Curry:
Prepare: Prepare your tofu (or protein of choice) by draining the water, pressing it, and baking it at 400 F for 20-30 minutes until crispy.
Place all your aromatics and spices in 1 small bowl and all your veggies in a separate plate or bowl.
Aromatics & Spices: Heat your oil in a large pot over medium heat. Once hot, add in the bowl of aromatics & spices and saute for about 1-2 minutes until fragrant.
Veggies: Then, add in the veggies and saute for another 1-2 minutes until they slightly soften.
Curry Base: Add in the curry paste, veggie broth, coconut milk, salt, and pepper, and bring it to a simmer on medium high heat.
Ramen: Then, add in the ramen noodles and cook for 2-3 minutes. Add in the tofu. Lower the heat to medium low and let the curry thicken. Add more vegetable broth or water to get the consistency you would like.
Once the curry is as thick as you’d like, turn the stove off, top with a little lemon or lime juice and cilantro, and enjoy!
Why is this Meal Balanced?
Protein: By adding in your tofu or protein of choice, you’re making this meal a lot more filling!
Carbs: The ramen noodles are giving you a good boost of energy!
Fat: The full-fat coconut milk is bringing in so much flavor, plus some satiating fats!
Storage:
This ramen curry is best enjoyed on the day you make it, however it does keep well in the fridge for 3-4 days! Keep in mind that with each additional day it is kept, the noodles soak up more and more of the curry.
This means that the noodles do break into little mini noodles because they have so much liquid in them, and when reheating on the stove, you will have to add some more water to get the curry consistency again!
It still taste delicious, but you’ll just have little mini noodles ☺
If you like this meal, be sure to check these out!
Spicy Orange Tahini Thai Tofu Stir Fry
Saucy & Spicy Thai Tofu Drunken Noodles
VEGAN Indo-Thai Tofu Green Curry
Ingredients
- 1 tbsp avocado oil
Aromatics & Spices
- 3 green chilis chopped
- 1/4 cup chopped cilantro
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 1 inch grated ginger
- 3 tsp minced garlic
Veggies
- 1 cup chopped carrots
- 1 cup broccoli florets
- 1 cup chopped mushrooms
- 3/4 cup chopped green onion
Curry Base
- 4 oz thai green curry paste
- 5-6 cups veggie broth
- 1 15 oz can coconut milk
- 1/2 tsp salt
- 1/2 tsp black pepper
- 6 oz ramen noodles
- 1 tbsp lemon juice
- Top with cilantro
Crispy tofu
- 1 large block tofu
Instructions
- Prepare your tofu (or protein of choice) by draining the water, pressing it, and baking it at 400 F for 20-30 minutes until crispy.
- Place all your aromatics and spices in 1 small bowl and all your veggies in a separate plate or bowl.
- Heat your oil in a large pot over medium heat. Once hot, add in the bowl of aromatics & spices and saute for about 1-2 minutes until fragrant.
- Then, add in the veggies and saute for another 1-2 minutes until they slightly soften.
- Add in the curry paste, veggie broth, coconut milk, salt, and pepper, and bring it to a simmer on medium high heat.
- Then, add in the ramen noodles and cook for 2-3 minutes. Add in the tofu. Lower the heat to medium low and let the curry thicken.
- Add more vegetable broth or water to get the consistency you would like.
- Once the curry is as thick as you’d like, turn the stove off, top with a little lemon or lime juice and cilantro, and enjoy!
- This ramen curry is best enjoyed on the day you make it, however it does keep well in the fridge for 3-4 days! Keep in mind that with each additional day it is kept, the noodles soak up more and more of the curry.
- This means that the noodles do break into little mini noodles because they have so much liquid in them, and when reheating on the stove, you will have to add some more water to get the curry consistency again!
- It still taste delicious, but you’ll just have little mini noodles ☺
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