Crockpot beef curry with noodles


  • 3 lbs. boneless beef chuck roast, delve 2-inch cubes
  • 3 packages instant ramen noodles
  • 3 Tbsp. fish sauce
  • 2 Tbsp. palm or brown sugar
  • 3 Tbsp. red, panang, or massaman curry paste
  • 1 Tbsp. curry powder &  ground turmeric each
  • 1 (14 oz) can nonsweet coconut milk
  • 3 Tbsp. ground fresh chili paste (optional)
  • 2 c. water
  • Cilantro, Scallions, and Lime wedges for serving
Read More: Slow Cooker Pork Ramen


  1. Mix the beef cubes, fish sauce, sugar, curry paste, curry powder, turmeric, and water in an exceedingly large crockpot. Cook on low for ten hours.
  2. Once ten hours, stir within the coconut milk and ground contemporary chili paste.
  3. Prepare the ramen noodles in step with package directions (stove high or microwave).
  4. Serve the meat curry over a bed of ramen noodles with fresh cilantro, scallions, and lime wedges for squeezing

Source: The wanderlust kitchen