THAI COCONUT CURRY RAMEN

The most tasty red curry coconut stock! Made in only 30 min with cilantro, delicate bubbled eggs and ramen noodles!


Farewell summer! It is at last adequately cool so I can sit in my seat with all my stout sweaters and gulp up all the steaming ramen noodles and this off the charts red curry coconut stock.

The stock is essentially flawlessness close by the disintegrated pork beating and delicate bubbled eggs, effectively made squarely in your IP as you stew your great ramen stock.

Also, this ramen meets up quick, making it the ideal weeknight feast for the whole family.

INGREDIENTS:

  • 2 (3.5-ounce) packages instant ramen noodles, flavor packets discarded
  • 1 1/2 tablespoons canola oil
  • 2 medium shallots, diced
  • 3 tablespoons red curry paste
  • 2 tablespoons tomato paste
  • 2 cloves garlic, minced
  • 1 tablespoon freshly grated ginger
  • 1 (13.5-ounce) can coconut milk
  • 4 cups chicken stock

FOR THE PORK

  • 2 teaspoons toasted sesame oil
  • 1 pound ground pork
  • 2 cloves garlic, minced
  • 1 fresno chili, seeded and minced
  • 2 tablespoons fish sauce
  • Kosher salt and freshly ground black pepper, to taste

FOR SERVING

  • 4 soft boiled eggs, peeled and halved
  • 1/2 cup fresh cilantro leaves
  • 2 green onions, thinly sliced
  • 1 tablespoon toasted sesame seeds

DIRECTIONS:

In a huge pot of bubbling water, cook noodles until simply delicate, around 2-3 minutes. Wash under chilly water and channel; put away.
Heat canola oil in an enormous stockpot or Dutch broiler over medium hotness. Add shallot, and cook, blending every now and again, until delicate, around 3 minutes. Mix in curry glue, tomato glue, garlic and ginger until fragrant, around 2 minutes.
Mix in coconut milk and chicken stock. Heat to the point of boiling; diminish hotness, cover and stew until flavors have mixed, around 8-10 minutes.
Heat sesame oil in an enormous skillet over medium high hotness. Add pork, garlic and fresno bean stew. Cook until pork has sautéed, around 3-5 minutes, trying to disintegrate the pork as it cooks. Mix in fish sauce; season with salt and pepper, to taste.
Partition noodles and stock into bowls. Top with pork, delicate bubbled eggs, cilantro, green onions and sesame seeds.

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