Yellow Curry Ramen with Tamarind Tempeh

Yellow Curry Ramen with Tamarind Tempeh

But first, ramen.

Yellow Curry Ramen with Tamarind Tempeh

2 servings


For yellow curry ramen:
1 tablespoon coconut oil
2 tablespoons yellow curry paste
1 cup canned coconut milk
1 cup chicken or vegetable broth
2 tablespoons brown sugar
1 tablespoon curry powder
Seasoning packet from 1 package Koyo Lemongrass Ginger Ramen
Fish sauce or fine sea salt to taste
2 packages Koyo Lemongrass Ginger Ramen

For tamarind tempeh:
3 tablespoons orange juice
2 tablespoons lime juice
1 tablespoon brown sugar
1 tablespoon tamarind paste or extract
1” piece fresh ginger, peeled and minced
2 star anise
¼ teaspoon fine sea salt
2 tablespoons coconut oil
8 ounces tempeh, cut into ¼” thick slices

Chopped green onion
Lime wedges


  1. In a deep skillet, heat oil over medium. Whisk in curry paste and let fry until fragrant and beginning to brown, about 2 minutes. Whisk in coconut milk, broth, sugar, curry powder, seasoning packet, and fish sauce or salt. Bring to a simmer. Place ramen noodles in skillet, cover, and simmer until tender, about 4 minutes. Take off heat and set aside.
  2. In a small bowl combine orange juice, lime juice, sugar, tamarind, ginger, star anise, and salt.
  3. In a medium skillet heat oil over medium. Add tempeh and cook until golden on the bottom, about 4 minutes. Flip tempeh, add tamarind sauce to skillet, and simmer until thickened and reduced, flipping tempeh once to caramelize both sides.
  4. To serve, divide ramen and curry sauce between bowls and top with tempeh, green onion, and lime wedges.