Do Share Recipe

Slow Cooker Curry Ramen Beef Recipe | Easy, Savory & Delicious

I just made the most comforting bowl of Slow Cooker Curry Ramen with Beef and I can’t wait to share the recipe with you. It’s rich, warming, and surprisingly simple to pull off even on a busy day. The slow-cooked beef becomes tender and melts into a creamy coconut curry broth that hugs chewy ramen noodles.

Add bright greens, earthy mushrooms, and a soft-boiled egg, and you’ve got a bowl that fills you up and warms you from the inside out. Let me walk you through everything I learned — and what I’d do next time to make it even better. If you enjoy hearty Asian-inspired meals, you can also try this Quick & Easy Chinese Chicken Fried Rice for a fast weeknight dinner.

Ingredients

Here’s what you need to make about six generous bowls:

2½ to 3-pound chuck roast, fat trimmed, cut into 3-inch pieces — this cut becomes tender and shreddable after slow cooking.
2 teaspoons of kosher salt — helps season and tenderize the beef.
1 tablespoon vegetable oil — for searing the beef to deepen flavor.
6 cups chicken stock — provides a light, savory base for the curry broth.
1 (12.5-ounce) can coconut milk (shaken) — gives the broth its rich, creamy, slightly sweet texture.
1 tablespoon red curry paste (add more to taste) — the aromatic backbone that delivers spices and warmth.
2 tablespoons fresh lime juice — brightens and balances the richness.
1 tablespoon grated ginger — adds warmth and zesty depth.
2 garlic cloves, grated — gives the broth aromatic savoriness.
1 1⁄2 tablespoons soy sauce — adds salty umami notes.
1½ tablespoons fish sauce — deepens savory complexity.
1 tablespoon brown sugar — balances salt, spice, and richness.
3 heads baby bok choy, halved — brings freshness and vibrant green color.
4 ounces shiitake mushrooms, sliced — adds earthy flavor and texture.
¼ cup sliced green onions — for freshness and garnish.
2 (4-ounce) packages dried ramen noodles — the chewy base that absorbs the curry broth.
6 soft-boiled eggs, halved — optional but adds richness.
Toasted sesame seeds — for a nutty finish.

Note: Serves 6

Variations

Here are some easy swaps and add-ins:

For dairy-free: the recipe already uses coconut milk, so no changes needed.
For leaner protein: substitute chuck roast with chicken thighs or tofu. You can also check out my Chicken Philly Sandwich Recipe if you’re in the mood for a different kind of chicken dish.
For more vegetables: add spinach, napa cabbage, carrots, or bell peppers.
For less sweetness: reduce or omit brown sugar.
For extra heat: add more red curry paste or stir in chili oil, sriracha, or crushed chili flakes.
For gluten-free: use gluten-free ramen and swap soy sauce with tamari.

Cooking Time

Prep Time: 15 minutes
Cooking Time: 6 hours on high (or 8 hours on low)
Total Time: ~6 hours 45 minutes

Equipment You Need

Large skillet — for searing beef to build flavor.
Slow cooker — to gently cook beef until tender.
Measuring cups and spoons — for accurate seasoning.
Sharp knife — for cutting beef and vegetables.

How to Make Slow Cooker Curry Ramen with Beef

Here’s a simple breakdown of the full process.

Prep and Sear the Beef

Season the beef chunks generously with salt. Heat oil in a skillet over high heat and sear the beef until browned on all sides. This step adds deep flavor and is worth the extra few minutes.

Build the Broth in the Slow Cooker

Whisk together chicken stock, coconut milk, curry paste, lime juice, ginger, garlic, soy sauce, fish sauce, and brown sugar inside the slow cooker. Once the mixture is smooth, add the seared beef and make sure it’s fully submerged.

Slow Cook the Beef

Cover and cook on high for about 6 hours, or low for 8 hours, until the beef becomes fall-apart tender. Slow cooking breaks down the meat fibers and enriches the broth.

Shred Beef & Add Vegetables

Remove the beef, shred it with forks, and return it to the broth. Add bok choy, mushrooms, and green onions. Let them cook for about 15 minutes until soft but still vibrant.

Add Ramen & Finish Cooking

Stir in the dried ramen noodles and continue cooking for about 15 minutes, or until the noodles are tender and have absorbed some of the broth’s flavor.

Serve

Ladle the curry ramen into bowls. Top with a soft-boiled egg, extra green onions, and toasted sesame seeds. Serve warm and enjoy the cozy flavors.

Additional Tips for Making This Recipe Better

Here are a few things I personally found helpful after making this recipe:

I like to taste the broth before adding the noodles and adjust lime, salt, or curry paste if needed.
If the broth feels too thin, I add a splash of coconut milk or a small cornstarch slurry to thicken it slightly.
Letting the shredded beef soak in the broth longer helps it absorb more flavor.
Searing the beef makes a huge difference — don’t skip this step even if you’re in a rush.

How to Serve Slow Cooker Curry Ramen with Beef

Serve the ramen in large, deep bowls so the broth, noodles, and toppings stay together. Garnish with extra green onions, sesame seeds, or a drizzle of sesame oil. A lime wedge on the side adds brightness, and pickled veggies or a crisp salad make great sides.

Nutritional Information

Approximate nutrition per serving:

Calories: ~526 kcal
Protein: ~56 g
Carbohydrates: ~14 g
Fat: ~23 g

Make Ahead and Storage

Refrigerating

Cook the beef and broth ahead of time, but store it without noodles. Refrigerate for 3–4 days. Reheat gently and cook fresh ramen when ready to serve.

Freezing

Freeze the shredded beef and broth (without noodles or eggs) for up to 2–3 months. Thaw overnight before reheating.

Reheating

Warm the broth on the stove until hot. Add fresh ramen noodles and cook until tender. This keeps the noodles from becoming mushy.

Why You’ll Love This Recipe

Here’s why this dish might become a weekly favorite:

Easy and nearly hands-off — the slow cooker does most of the work, making weeknight cooking simple.
Deep, layered flavors — the coconut curry broth, tender beef, and fresh vegetables create a satisfying bowl.
Customizable — adjust spice, swap proteins, or add your favorite veggies.
Meal-prep friendly — the broth and beef store well for later meals.
Great for groups — the flavors are comforting and familiar, making it a crowd-pleaser.

Ben Carraoli