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![[Recipe] Red Curry Coconut Shrimp Ramen](http://d.furaffinity.net/art/rjbartrop/1723093976/1723093976.rjbartrop_redcurryshrimpramen.jpg "Click to change the View")
[Recipe] Red Curry Coconut Shrimp Ramen
Serves 1
For a lot of people, ramen means those instant cups of sadness that taste of too much salt and poor life choices. Tell people you're having ramen, and they ask if things are all right. Of course, it doesn't have to be that way.
Scratch ramen can be a wonderful thing. Here's a quick and easy recipe that is also tasty, and will impress dinner guests. Multiply the recipe accordingly.
1 egg
4-5 large shrimp
1/2 can (200g) coconut milk
1 1/2 cups water
1/3-1/2 red pepper, sliced
1-2 heaping tablespoons red curry paste
10 snow peas
1 tablespoon fresh basil, chopped
2 teaspoons lime juice
1 handful rice stick noodles
Boil the egg until the white is done, but the yolk is not quite cooked. 6 minutes should do it, but you'll want to adjust that a bit depending on the size of the egg, how warm it is, and your altitude.
If you're working with frozen shrimp, defrost according t the instructions, then shell them while the water for the egg is coming to a boil, then set them aside. Slice the pepper, chop up the basil, and crush the garlic. Once the egg is done, set it aside.
Put the uncooked noodles in the serving bowl, and set that aside.
Add the coconut milk and water to a pot, and bring it to a boil. Once it boils, turn it to medium, and add the curry paste, stirring until fully blended. Add the pepper, snow peas, garlic, and basil, letting it cook for 6 minutes at medium heat. If you don't have fresh basil, a generous pinch of dried basil will work.
Add the shrimp, and the lime juice and cook for another 4 minutes, less if the shrimp are small.
Once done pour everything over the noodles, letting the broth do the cooking. Peel the egg (instructions on how peel a perfect egg can be found here: https://www.furaffinity.net/view/57306228/)
Slice in half and garnish your ramen. Enjoy
For a lot of people, ramen means those instant cups of sadness that taste of too much salt and poor life choices. Tell people you're having ramen, and they ask if things are all right. Of course, it doesn't have to be that way.
Scratch ramen can be a wonderful thing. Here's a quick and easy recipe that is also tasty, and will impress dinner guests. Multiply the recipe accordingly.
1 egg
4-5 large shrimp
1/2 can (200g) coconut milk
1 1/2 cups water
1/3-1/2 red pepper, sliced
1-2 heaping tablespoons red curry paste
10 snow peas
1 tablespoon fresh basil, chopped
2 teaspoons lime juice
1 handful rice stick noodles
Boil the egg until the white is done, but the yolk is not quite cooked. 6 minutes should do it, but you'll want to adjust that a bit depending on the size of the egg, how warm it is, and your altitude.
If you're working with frozen shrimp, defrost according t the instructions, then shell them while the water for the egg is coming to a boil, then set them aside. Slice the pepper, chop up the basil, and crush the garlic. Once the egg is done, set it aside.
Put the uncooked noodles in the serving bowl, and set that aside.
Add the coconut milk and water to a pot, and bring it to a boil. Once it boils, turn it to medium, and add the curry paste, stirring until fully blended. Add the pepper, snow peas, garlic, and basil, letting it cook for 6 minutes at medium heat. If you don't have fresh basil, a generous pinch of dried basil will work.
Add the shrimp, and the lime juice and cook for another 4 minutes, less if the shrimp are small.
Once done pour everything over the noodles, letting the broth do the cooking. Peel the egg (instructions on how peel a perfect egg can be found here: https://www.furaffinity.net/view/57306228/)
Slice in half and garnish your ramen. Enjoy
Category All / Tutorials
Species Unspecified / Any
Size 1334 x 1001px
File Size 855.5 kB
Listed in Folders
Love you descriptions! Anyway, I do actually purchase and use the sad little packets of noodles, not the 'instant' cups but the plastic film ones my Dad discovered fifty years ago. You know, the Student Chow.
The first thing I do when I open the package is dispose of the MSG-ridden 'soup broth'. It's literally poison to me. Instead I use a cup of the quart-carton chicken broth and a cup of water. A shake of dried chives and a few drops of toasted sesame oil loans the broth some more authentic flavor. Otherwise, I cook according to package directions. When the noodles are done I add a half-can of mixed vegetables and sometimes a can of Vienna sausages. A good, easy -- and inexpensive -- end to a busy day.
The first thing I do when I open the package is dispose of the MSG-ridden 'soup broth'. It's literally poison to me. Instead I use a cup of the quart-carton chicken broth and a cup of water. A shake of dried chives and a few drops of toasted sesame oil loans the broth some more authentic flavor. Otherwise, I cook according to package directions. When the noodles are done I add a half-can of mixed vegetables and sometimes a can of Vienna sausages. A good, easy -- and inexpensive -- end to a busy day.
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