Crockpot Beef Curry with Noodles

3 lbs. boneless beef chuck roast, cut into 2-inch cubes
3 Tbsp. fish sauce
2 Tbsp. palm or brown sugar
3 Tbsp. red, panang, or massaman curry paste
1 Tbsp. curry powder
1 Tbsp. ground turmeric
2 c. water
1 (14 oz) can unsweetened coconut milk
3 Tbsp. ground fresh chili paste (optional)
3 packages instant ramen noodles
Cilantro, Scallions, and Lime wedges for serving


Combine the beef cubes, fish sauce, sugar, curry paste, curry powder, turmeric, and water in a large crockpot. Cook on low for 10 hours.
After 10 hours, stir in the coconut milk and ground fresh chili paste.
Prepare the ramen noodles according to package instructions (stove top or microwave).
Serve the beef curry over a bed of ramen noodles with fresh cilantro, scallions, and lime wedges for squeezing.