A quick and easy recipe for Thai coconut curry ramen made with tofu, vegetables, and ramen noodles. This dish is rich, flavorful, and takes only 15 minutes to prepare.
1: Slice tofu, pat dry with a paper towel, and brush with soy sauce, then airfry at 420°F for 10 minutes.
2: In a pan on medium heat, add olive oil and 2 cloves of garlic.
3: Add 2 tablespoons of red thai curry paste, 1 teaspoon of paprika, 1/2 teaspoon of ginger, and 1/2 teaspoon of coriander, and mix.
4: Once mixed, add in 1 can of coconut cream and the juice of 1/2 lime.
5: Stir continuously until it starts to boil, then add in 1-2 packs of ramen (add more coconut milk if needed).
6: Top with a lid and cook until the ramen is done, checking every minute to stir and divide the noodles.
7: While that’s cooking, chop veggies of choice (cucumber and cilantro).
8: Once the ramen is done, add to a bowl and top with the cooked tofu, cucumbers, chopped cilantro, green onion, and a sprinkle of sesame seeds.
