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Coconut Curry Steak Ramen Recipe

If you're craving something rich, satisfying, and just a little bit out of the ordinary, coconut curry steak ramen might be your new obsession. This dish brings together silky noodles, juicy seared ribeye, and a deeply flavored Thai-inspired coconut broth that hits all the right notes - savory, spicy, creamy, and umami-packed. I love making coconut curry steak ramen when I want to impress with minimal effort
5 from 1 vote
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Prep Time 10 minutes
Cook Time 30 minutes
Course Main Course
Cuisine Japanese, Thai
Servings 4

Equipment

  • Large skillet
  • Large Pot

Ingredients
  

  • 2 ribeye steaks
  • 300 g ramen noodles
  • 2 teaspoon peanut butter
  • 2 tablespoon Thai red curry paste
  • 1 tablespoon light soy sauce
  • 1 teaspoon dark soy sauce
  • 1 teaspoon rice wine vinegar
  • 250 ml coconut milk
  • 800 ml chicken stock
  • 1 tablespoon butter
  • 1 teaspoon olive oil
  • Salt and pepper
  • 3 spring onions
  • 10 g coriander
  • 2 eggs
  • 1 Pak Choi head

Instructions
 

  • Start by soft-boiling your eggs (I like 6.5 minutes for that perfect jammy yolk). Once done, cool them in cold water, peel, and set aside, if you want ramen style eggs, leave them in a soy sauce marinade. Meanwhile, prep your spring onions, pak choi, and coriander.
    3 spring onions, 2 eggs, 10 g coriander
  • In a deep saucepan over medium heat, add peanut butter, Thai red curry paste, both soy sauces, and rice wine vinegar. Whisk until everything is smooth and combined. Pour in the coconut milk and whisk again until it becomes a cohesive, creamy base.
    2 teaspoon peanut butter, 2 tablespoon Thai red curry paste, 1 tablespoon light soy sauce, 1 teaspoon dark soy sauce, 1 teaspoon rice wine vinegar, 250 ml coconut milk, 1 Pak Choi head
  • Add the chicken stock and bring everything to a boil, then lower the heat and let it simmer gently for about 10-15 minutes to develop flavor.
    800 ml chicken stock
  • While the broth simmers, heat a skillet until very hot (this is key for a proper sear). Season your ribeye steaks with salt and pepper then rub olive olive over each side. Sear the steaks for 1.5 minutes without moving them. Flip, and cook for another minute. Add a knob of butter mixed with a spoonful of curry paste, then baste for about 30 seconds. Remove from heat and let the steaks rest.
    2 ribeye steaks, 1 tablespoon butter, 1 teaspoon olive oil, Salt and pepper
  • Add pak choi to the simmering broth and let it wilt for a couple of minutes. Meanwhile, cook your ramen noodles in a separate pot according to package instructions, then drain. Divide the cooked noodles between bowls. Pour over the hot coconut curry broth with the pak choi. Slice the rested steak thinly and lay it on top. Add your halved soft-boiled egg, a sprinkle of spring onions, fresh coriander, and an optional drizzle of chili oil if you like it extra spicy.
    300 g ramen noodles

Notes

Don’t rush the whisking when you combine peanut butter, curry paste, and soy sauces. This emulsifies the broth and gives it that signature silky texture. If it looks slightly separated at first, keep whisking, once the coconut milk and stock are added, it all comes together beautifully.
Keyword coconut curry, coconut curry ramen, easy ramen, easy ramen recipe, ramen recipe, steak ramen, thai red curry
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