This Thai Coconut Curry recipe combines all the best flavors and textures: toasty coconut crust tofu, creamy coconut-based curry and chewy ramen noodles. It makes a nutrient-packed, satisfying meal yet only takes 30 minutes to make.
What is Thai Coconut Curry Ramen?
Thai Coconut Curry Ramen has a flavorful broth made out of Thai red curry paste, creamy coconut milk and classic aromatics like onion, ginger and garlic. The addition of the Coconut Crusted Tofu elevates this curry ramen dish. It featured crispy tofu, coated in toasty and golden coconut crust.
The taste of this dish is savory, spicy that is perfectly balanced with the tofu and vegetables.
Ingredients and substitutions
The Curry Ramen can be made in one pot, featuring these ingredients:
- Aromatics: thinly slice the onion, garlic, ginger, then fry them in oil to enhance the flavors. If you’re short on time, you can use powdered onion, garlic and ginger and stir fry for 10 seconds and add water
- Coconut milk: use full-fat canned coconut milk for the best flavor. If you don’t like coconut milk, you can use soy (or other plant-based) cooking cream.
- Water: to thin out the broth.
- Vegetables: for this recipe, I use Bokchoy and mushrooms and cook them in the flavorful broth. You can also use other vegetables, for example: broccoli, carrot, zucchini or eggplant.
- Ramen noodles: use any brands that you like. I use an instant package of ramen noodles and cook them in the broth for the last 5 minutes.
For the Coconut Crusted Tofu: the tofu is pat dried, cut into cubes then coated in the three layers:
- Firstly, the mixture of corn starch & salt helps the tofu cubes become more crunchy, crispy when frying
- Secondly, the soy milk (or other plant-based milk) helps the third layer stick better to the tofu
- Thirdly, the coconut flakes that help add the crispy, golden exterior of the tofu
What’s special about this Thai Coconut Curry Ramen recipe?
- It’s easy to make and uses accessible ingredients like coconut milk, instant ramen noodles, Thai curry paste, tofu and other vegetables.
- Moreover, It’s quick to prepare, you can make the dish in 30 minutes.
- It’s versatile, you can shallow fry the tofu in oil or bake it in the oven for 20 minutes or until golden and crispy.
- It’s also perfect for meal prep, as the flavors of the curry get better over time and you can easily reheat the coconut tofu for the next days! The leftover keeps well in the fridge for up to 4 days.
- The dish is full of flavors that will keep you coming back for me: toasty coconut crust, rich and nourishing curry and satisfying ramen and toppings!
If you have tried my recipe, please let me know what you think by leaving me a review on this page or tagging me on Instagram @veggieanh. I would love to see your creations!
Coconut Tofu Curry Ramen
- 400 g tofu
- ½ cup corn starch
- a pinch salt
- ¼ cup soy milk or other plant-based milk
- ½ cup coconut flakes
- oil for frying
- 1 onion
- 3 garlic
- 1 thumb-sized ginger
- 1 tbsp oil
- 1 tbsp Thai red curry paste
- 800 ml water
- 400 ml coconut milk
- 2 heads bok choy
- 150 g mushroom
- 4 servings ramen noodles
- coconut flake for topping
Make the Coconut Tofu
- Pat dry the tofu, then slice it into bite-sized pieces.
- Prepare the corn starch + salt mixture, soy milk and coconut flakes in 3 separate bowls. Coat the tofu pieces in each bowl in the respective order. Make sure all sides of the tofu are coated.
- Fry the coated tofu in oil until all sides are golden and toasty. Set aside.
Make the Curry Ramen
- Thinly dice the onion, garlic and ginger. Cut the bok choy into quarter, and slice the mushroom into chunks.
- On a pot on medium-high heat, add oil, followed by the onion slices. Once the onion is translucent, add in the garlic and ginger. Stir for 1 minute.
- Add the curry paste and water, and mix to combine. Once the water comes to a boil, add the coconut milk.
- Add the mushroom, bok choy and ramen noodles, simmer for 5 minutes or until the vegetables are cooked and the noodles are softened.
- Assemble the curry ramen with all toppings, the coconut tofu and coconut flakes.