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Spicy Coconut Curry

As I've gotten older, I've begun to love and appreciate different curries for their adaptability and make-ahead ease. I like to meal prep my lunches for work, and curries are the perfect thing to take because they reheat beautifully--I just leave the noodles or rice out so they don't get mushy.


  • 4 cloves garlic, minced

  • 1 tbs peeled and grated ginger

  • 1/2 cup Shiitake mushrooms (can be substituted with oyster, bella, or button) or you can leave them out.

  • 4 eggs

  • 4 cups chicken or vegetable broth

  • 1 medium can (about 15 oz) unsweetened coconut milk

  • 2 tbs mild red curry paste

  • 1 tbs Fish sauce

  • 1 tbs Lime juice

  • 2 tbs Soy sauce

  • 1/2 tsp turmeric

  • 1/2 tsp brown sugar

  • 1 pack instant Ramen noodles (discard the enclosed flavor packet) or 1 up pre-cooked rice

  • 3 tbs toasted sesame oil

  • 1-2 tbs sambal or gochujang

Salt and pepper to taste

For serving - boiled eggs, chili oil, sesame seeds, chives, sliced serranos, bean sprouts, cilantro, shredded carrot, chopped peanuts, etc.

Feel free to add in any type of protein, eggplant, tofu, tempeh, or seitan.


Heat 1 tbs sesame oil in a large pot over medium. Add mushrooms and cook until they start to brown. Add in another tbs sesame oil, season with salt and pepper, cook until crispy. Remove from pot.

Reduce the heat to low. Add 1 tbs sesame oil, garlic, and ginger. Cook about 1 minute, until fragrant. Do not burn the garlic. Pour in the chicken broth, stir with a wooden spoon to scrape up the brown bits on the bottom of your pot. Bring the broth to a boil. Add the turmeric, brown sugar, soy sauce, and fish sauce. Stir in the red curry paste and sambal. Add coconut milk, and squeeze in the lime juice. If you're serving it right away, add in the ramen noodles and cook till done.

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