Post by wilderness on Aug 2, 2023 14:50:40 GMT -5
Asian, Curry, Thai
Prep Time: 15 minutes Cook Time: 15 minutes Servings: Yield: 4 servings Source: Damndelicious.net
Ingredients
2 (3.5-ounce) packages instant ramen noodles, flavor packets discarded
1 ½ 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
½ cup fresh cilantro leaves
2 green onions, thinly sliced
1 tablespoon toasted sesame seeds
Directions
In a large pot of boiling water, cook noodles until just tender, about 2-3 minutes. Rinse under cold water and drain; set aside.
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.
Stir in coconut milk and chicken stock. Bring to a boil; reduce heat, cover and simmer until flavors have blended, about 8-10 minutes.
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.
Divide noodles and broth into bowls. Top with pork, soft boiled eggs, cilantro, green onions and sesame seeds.
