I adore this recipe. I mean, what’s not to love, right? It cooks while you go about your business all day. It requires no pre-searing or marinating. Oh, and it’s Thai food, so obviously it’s awesome.
This one was a HUGE hit with the husband. You should have seen how excited he was when I brought home ramen noodles from the store. “I haven’t had those since before we starting dating!” (This pleased me, greatly).
I took a picture of the noodles to prove that they really are just your college-variety ramen noodle. See?
Ramen noodles are perfect for soaking up all of the creamy curry goodness. As a bonus, they make a great slurping sound as you eat them.
I used chuck roast for this recipe because I think it’s absolutely the best, but you could try using a beef shank to save a little money. If you can swing it, definitely try this with the chuck because it is tender and heavenly after ten hours in the cooker.
If you made the Homemade Red Curry Paste recipe I posted earlier this week, this would be a wonderful way to use some of it up!
I used my handy new Crockpot
that I’m still just oh-so-excited about. It’s just pretty. I love her it.
In my recipe, it calls for “ground fresh chili paste” – this is a totally optional ingredient, but I like the little “kick” it adds at the end. You can find it on the Asian foods aisle and it looks like this:
If you can’t find it or you don’t want to use it, you could add a little dash of red pepper flakes or just leave it out entirely. It’s up to you!
It will be delicious either way.
Here’s the Recipe!
Crockpot Beef Curry with Noodles
I adore this recipe. I mean, what's not to love, right? It cooks while you go about your business all day. It requires no pre-searing or marinating. Oh, and it's Thai food, so obviously it's awesome.
Ingredients
- 3 lbs. boneless beef chuck roast, cut into 2-inch cubes
- 3 Tbsp. fish sauce
- 2 Tbsp. palm or brown sugar
- 3 Tbsp. red, panang, or massaman curry paste
- 1 Tbsp. curry powder
- 1 Tbsp. ground turmeric
- 2 c. water
- 1 (14 oz) can unsweetened coconut milk
- 3 Tbsp. ground fresh chili paste (optional)
- 3 packages instant ramen noodles
- Cilantro, Scallions, and Lime wedges for serving
Instructions
- Combine the beef cubes, fish sauce, sugar, curry paste, curry powder, turmeric, and water in a large crockpot. Cook on low for 10 hours.
- After 10 hours, stir in the coconut milk and ground fresh chili paste.
- Prepare the ramen noodles according to package instructions (stove top or microwave).
- Serve the beef curry over a bed of ramen noodles with fresh cilantro, scallions, and lime wedges for squeezing.
Nutrition Information
Yield 6 Serving Size 1Amount Per ServingCalories 802 Total Fat 44g Saturated Fat 19g Trans Fat 2g Unsaturated Fat 22g Cholesterol 191mg Sodium 2182mg Carbohydrates 41g Fiber 3g Sugar 10g Protein 63g
Comments
This would also be fabulous over jasmine rice or coconut rice. Yum!
Absolutely!! Great idea, Jessica 🙂
This was sooooo delicious! Great, rich flavor that melds really well with the coconut. It’s so simple to make too! I put 2 chopped red peppers in mine too, and it goes great with the curry.
Hi, Casey! I’m so glad you liked this recipe. I’m always all for crockpot recipes that don’t require any hard work 🙂 Red bell peppers sound like a delicious addition – great idea!
This was a really really great recipe. I used massaman curry paste and no chili paste. Not spicy at all so my kids loved it. The only thing I added was salt and pepper and some corn starch at the end to thicken it up. My husband said it’s restaurant quality. I’m always skeptical when there’s not a lot of ingredients but this was so flavorful. Next time I’m going to try with chicken. Thanks.
I’m so glad you liked it, Aubrey! I love this recipe, too. Let me know how it turns out with chicken!
This recipe looks like something I’d like to try. Are the ramen noodles just unseasoned or do you add the seasoning packet? The sodium in that seasoning is crazy high so I never buy them.. even though my husband loves them. Thanks!
Hi, Sippy! Yes, the ramen noodles are unseasoned. Nobody needs that much sodium in their diet!!
Hi! This is in the crockpot right now cooking. My question is do you leave all of the juices with the meat while you store it or do you drain it off and throw it away? In the picture it looks like the juices from the meat and liquid I cooked it in gets poured over the noodles. I’ll let you know how mine turns out.
Yes, keep all the juices!
I love this recipe, thanks for sharing this.
Simon
I absolutely hate coconut, and so does my husband. Its there any possibl subsitution for the coconut? This recipe seems so yummy!
Hi, Ash! I’m not sure about using a substitute for this recipe… perhaps evaporated milk? The coconut milk doesn’t have a strong taste of coconut. Have you ever tried it?
I’ve been drooling over this since I first saw a picture on Pinterest, and I’m finally going to make it this weekend!
One question, though – is the curry powder you use just a regular old curry powder, or is there a different Thai style curry powder I should be looking for?
I just use regular curry powder!
I know it’s been a while, but I just wanted to thank you for this awesome recipe! My fiance and I tried it last night! It was delicious, and we both ate everything in our bowls and then some. We followed the recipe exactly (except we used light coconut milk) and it came out to perfection.
Love hearing this feedback, Michealeena! 🙂
Hi, could you cook this on high for a shorter time?
I wouldn’t – this type of beef roast needs to be cooked low and slow, otherwise it will be tough.
This was fantastic! I didn’t have any chilli paste (and didn’t feel like making any), so I added just a pinch of crushed red pepper flakes. I’ll add more next time so we can actually taste them. And I subbed pure maple syrup for the sugar. Loved it! I will definitely make this again. I think it would have been really good with some peanuts, too.
Ooh I love the crunch of peanuts on just about anything. Great idea for an addition!
I am making this recipe this week. Can’t wait to try it. I find any beef that I leave in my crockpot for longer than 4 hours gets mushy (could be my crockpot). Any insight? The meat just has to be tender and falling apart, correct?
Also my curry paste just says “curry paste”. Not red, panang, or massaman. Do you think it will be okay?
Thanks for sharing your recipe!
Out of curiosity and your opinion, can you replace the fish sauce with something else and if you can, with what?
Anything fish related generally make me real sick but I would love to try this.
Hoe much water?