Thai Coconut Curry Ramen

Thai Coconut Curry Ramen

from damndelicious.net
4 servings

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

Directions

  1. 1

    In a large pot of boiling water, cook noodles until just tender, about 2-3 minutes. Rinse under cold water and drain; set aside.

  2. 2

    Heat canola oil in a large stockpot or Dutch oven over medium heat. Add shallot, and cook, stirring frequently, until tender, about 3 minutes. Stir in curry paste, tomato paste, garlic and ginger until fragrant, about 2 minutes.

  3. 3

    Stir in coconut milk and chicken stock. Bring to a boil; reduce heat, cover and simmer until flavors have blended, about 8-10 minutes.

  4. 4

    Heat sesame oil in a large cast iron skillet over medium high heat. Add pork, garlic and fresno chili. Cook until pork has browned, about 3-5 minutes, making sure to crumble the pork as it cooks. Stir in fish sauce; season with salt and pepper, to taste.

  5. 5

    Divide noodles and broth into bowls. Top with pork, soft boiled eggs, cilantro, green onions and sesame seeds.