Description
A bold and flavorful fusion of creamy coconut milk, spicy red curry, and savory ground pork, this Coconut Curry Ramen is the ultimate comfort food in a bowl. Topped with soft-boiled eggs and fresh herbs, it’s a quick and satisfying meal with a gourmet twist.
Ingredients
For the Broth:
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2 (3.5 oz) packages instant ramen noodles, flavor packets discarded
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1½ tablespoons canola oil
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2 medium shallots, diced
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3 tablespoons red curry paste
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2 tablespoons tomato paste
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2 cloves garlic, minced
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1 tablespoon freshly grated ginger
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1 (13.5 oz) can coconut milk
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4 cups chicken stock
For the Pork:
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2 teaspoons toasted sesame oil
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1 pound ground pork
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2 cloves garlic, minced
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1 fresno chili, seeded and minced
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2 tablespoons fish sauce
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Kosher salt and freshly ground black pepper, to taste
For Serving:
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4 soft-boiled eggs, peeled and halved
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½ cup fresh cilantro leaves
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2 green onions, thinly sliced
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1 tablespoon toasted sesame seeds
Instructions
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Cook ramen noodles in boiling water until just tender (2–3 minutes). Drain and rinse under cold water. Set aside.
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In a large pot, heat canola oil over medium heat. Sauté shallots until soft, about 3 minutes.
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Add red curry paste, tomato paste, garlic, and ginger. Stir for 2 minutes until fragrant.
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Pour in coconut milk and chicken stock. Bring to a boil, then reduce heat and simmer for 8–10 minutes.
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Meanwhile, in a skillet, heat sesame oil over medium-high. Add ground pork, garlic, and fresno chili. Cook until pork is browned and cooked through. Stir in fish sauce and season with salt and pepper.
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Divide noodles among serving bowls. Pour over the broth, top with pork, halved eggs, cilantro, green onions, and sesame seeds.
Notes
Use tofu instead of pork for a vegetarian version (omit fish sauce or use soy sauce).
Add a squeeze of lime before serving for extra brightness.
Adjust the curry paste to make it milder or spicier.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian Fusion