But first, ramen.
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
- 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.
- In a small bowl combine orange juice, lime juice, sugar, tamarind, ginger, star anise, and salt.
- 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.
- To serve, divide ramen and curry sauce between bowls and top with tempeh, green onion, and lime wedges.