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Recipes
Thai Curry Beef ‘Ramen’

Simmering

Thai Curry Beef ‘Ramen’

15 min prep

20 min cooking

Serves 4

Warm and rich Thai flavours come together in this take on a popular street food. Featuring slurp-worthy noodles and plenty of colourful vegetables, this recipe is a complete meal in a bowl.

Ingredients

2 tsp sesame or vegetable oil 1 lb (500 g) extra lean ground beef 3 tbsp Thai red curry paste 2 red Thai chili peppers, seeded and finely chopped 1 tbsp low-sodium soy sauce 2 tsp EACH liquid honey, and minced ginger 1 tsp minced garlic 4 cups sodium-reduced chicken broth 1 can (400 mL) coconut milk 1 tbsp fresh lime juice ½ tsp salt 150 g whole-grain spaghettini 4 baby bok choy, halved 1 red bell pepper, thinly sliced 8 oz (250 g) button mushrooms, thinly sliced 4 cups lightly packed baby spinach 1 cup fresh basil leaves, torn ¼ cup chopped roasted peanuts Lime wedges

Get Ingredients

Directions

1. Heat oil in a Dutch oven or large saucepan set over medium-high heat. Crumble in beef and cook, stirring often and breaking up with a spoon, for 5 minutes or until browned. Transfer beef to a plate using a slotted spoon; cover and set aside. 2. Stir curry paste, chili peppers, soy sauce, honey, ginger and garlic into saucepan. Cook mixture for 1 to 2 minutes or until red colour deepens. Pour in broth, coconut milk and lime juice; stir in salt. Bring to a boil; add spaghettini and stir until submerged. Cover and reduce heat to medium. Cook, stirring occasionally, for 5 minutes or until tender but still toothsome. 3. Return beef to pan and stir to combine. Layer the bok choy, bell pepper, mushrooms and spinach over broth. Cover and cook for 5 minutes or until tender. Toss to combine. 4. Divide noodles and vegetables evenly among 4 wide serving bowls. Ladle broth over top. Garnish with basil and peanuts. Serve with lime wedges.

Tip

For a gluten-free option, use brown rice or soba noodles instead of the spaghettini, and tamari instead of the soy sauce. Garnish with additional finely chopped red Thai chilies for those who like the heat.

How to Cook It

Simmering

Cuts Used in This Recipe

Ground Beef

Extra Lean Ground Beef (10% Max. fat)

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The comments, recommendations and other information on this site are general information and are not intended be relied upon with respect to any particular circumstances. The advice of a doctor or other qualified medical professional should be obtained before reliance upon any of the information on this site that relates to diet, allergies and other health matters. Nutrition information regarding recipes and other food items (including the presence of allergens and quantities of nutrients) is only an estimate, may contain inaccuracies, and is derived from various sources which may include nutrient analysis software and information from suppliers. Actual amounts may also vary based on factors such as the origins of ingredients, accuracy of measurements, and method of preparation and cooking. The Gateway is brought to you by Canadian Beef producers. It is our intent to provide information in support of local beef production, but we cannot guarantee that all beef cuts are sourced and sold by retailers are Canadian.