Curry Ramen Recipe (Quick & Easy!)

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  Ground Pork(454g)

  Regular ground pork is typically 70/30. Look for lean if available.

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  Sesame Oil, Toasted(30g)
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  Garlic(15g)
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  Ginger, Fresh Root(10g)
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  Thai red curry paste(10g)
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  Curry Powder, Ground(10g)
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  Coconut Milk, Full-Fat, Canned
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  Low Sodium Chicken Broth(1920g)
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  Soy Sauce, Low Sodium(30g)
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  Mushrooms, Shiitake(113g)
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  Bok Choy
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  Green Onion (Scallion)
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  ¾ teaspoon sea salt
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  Ramen Noodles, Dry
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  Egg, Whole, Large
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  Red pepper flakes
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  Sesame seeds

Instructions

1. 1Heat a large pot over medium-high heat. Add the ground pork and cook undisturbed for 4–5 minutes until the bottom is crispy, then break up the meat with a wooden spoon and continue cooking for 6–8 minutes more until browned throughout with no pink remaining. Transfer to a plate and drain excess fat from the pot.
2. 2Add the sesame oil to the same pot over medium-high heat. Once glistening, add the garlic and ginger, stirring constantly for about 1 minute until fragrant.
3. 3Add the Thai red curry paste and curry powder, stirring for 1 minute until fragrant and well combined.
4. 4Pour in the coconut milk, chicken broth, and soy sauce. Add the mushrooms, bok choy, and green onions. Bring to a boil over high heat, then reduce to medium-high and simmer, stirring occasionally, for 3–4 minutes until the bok choy is tender and wilted.
5. 5Add the ramen noodles and cooked pork back to the pot. Cook, stirring occasionally, for about 3 minutes until the noodles are tender and have absorbed the broth flavors.
6. 6While the noodles cook, bring a small pot of water to a boil over high heat. Gently add the eggs and cook for 6–7 minutes until hard-boiled, then peel and halve them.
7. 7Divide the curry ramen evenly into 4 airtight containers while hot, distributing the broth, noodles, vegetables, and pork equally among them.
8. 8To serve, top each bowl with 2 egg halves and sprinkle with red pepper flakes and sesame seeds.