Curry Ramen Recipe (Quick & Easy!)

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  1 lbs Ground Pork

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

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  2 tbsp Sesame Oil, Toasted
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  1 tbsp Garlic
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  2 tsp Ginger, Fresh Root
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  2 tsp Thai red curry paste
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  2 tsp Curry Powder, Ground
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  1 can Coconut Milk, Full-Fat, Canned
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  8 cup Low Sodium Chicken Broth
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  2 tbsp Soy Sauce, Low Sodium
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  4 oz Mushrooms, Shiitake
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  2 Bok Choy(1360g)
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  4 Green Onion (Scallion)(60g)
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  0.8 tsp ¾ teaspoon sea salt
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  9 oz Ramen Noodles, Dry
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  4 Egg, Whole, Large(176g)
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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 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, sea salt, and green onions. Bring to a boil over high heat, then reduce to medium-high and simmer 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 over medium-high heat for 3 minutes, stirring occasionally, 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 with fully set yolks, 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. 8Top each serving with 2 egg halves and sprinkle with red pepper flakes and sesame seeds before eating.