Real Recipes From Real Home Cooks ®

spicy pork and red curry ramen

(1 rating)
Recipe by
Lori L (JostLori)
San Diego

A quick but very flavorful Thai-style ramen! Adjust the amounts of fish sauce and curry paste to your liking - we often use way more of both! The velvety smoothness of the runny yolk will definitely temper the spiciness. We always make extra of the eggs. If you don't want your yolks quite so runny, just boil for a minute longer.

(1 rating)
yield 4 serving(s)
prep time 10 Min
cook time 30 Min
method Stove Top

Ingredients For spicy pork and red curry ramen

  • 4
    eggs, refrigerated
  • 1/2 tsp
  • 1 Tbsp
  • 1/4 can
    tamari or soy sauce
  • 2 tsp
    toasted sesame oil
  • 1 lb
    ground pork
  • 4 clove
    garlic, minced
  • 2
    serrano chiles, minced
  • 2 1/2 Tbsp
    fish sauce
  • 1 1/2 Tbsp
    grapeseed oil
  • 1 lg
    shallot, minced
  • 1/4 c
    thai red curry paste, or to taste
  • 3 Tbsp
    tomato paste
  • 4 clove
    garlic, minced
  • 2 Tbsp
    fresh ginger, grated
  • 1 can
    (13 oz) coconut milk
  • 5 c
    chicken broth
  • 2 pkg
    (3.5 oz) instant ramen noodles (toss the flavor packets)
  • 2
    green onions, sliced diagonally
  • 1
    handfull cilantro leaves
  • 1 Tbsp
    sesame seeds

How To Make spicy pork and red curry ramen

  • 1
    Make the eggs: Add water to a large saucepan. Add the salt and vinegar. Bring to a boil. When the water comes to a boil, start a timer set for 7 minutes and add the refrigerated eggs. While eggs cook, fill a bowl with ice cubes and cold water. When the time sounds, immediately remove the eggs and plunge them in the ice water. Let sit for 10 minutes until they are cold.
  • 2
    Handle the eggs very carefully, hitting softly against a hard surface to crack the shells all around. Starting at the fat end, begin removing the shell in a straight line upwards. Dip the egg in the ice water several times during peeling, as this helps lift the shell off. Once you've got a line straight up peeled, continue to peel the rest of the egg. Repeat with the other 3 eggs.
  • 3
    In a large baggie, add the soy sauce. Carefully place the peeled eggs in the bag and slosh them around to coat. Set aside for 30 minutes, sloshing once or twice to get all sides coated.
  • 4
    Make the pork: Heat the sesame oil to a skillet, then add the pork, garlic, and chile. Brown the pork, crumbling as you go, until it has cooked through and browned a bit. Add the fish sauce. Stir. Season to taste with black pepper, and a little bit of salt if necessary. Set aside.
  • 5
    Make the broth: Heat the oil in a large saucepot or dutch oven. Add the shallot and cook until tender, stirring frequently. Add the curry paste, tomato paste, garlic and ginger. Saute for about 2 minutes, until quite fragrant, stirring often.
  • 6
    Add the chicken broth and stir to combine. Bring to a boil, stir in the coconut milk, then return to a boil, reducing to a simmer. Simmer for about 5-10 minutes, covered.
  • 7
    Meanwhile, bring another pot of water to a boil. Add the ramen noodles and cook until tender, about 3 minutes. Drain and set aside.
  • 8
    To serve: Divide the noodles among four bowls. Ladle the broth over the noodles. Top on one side with some pork. Cradling an egg in one hand, use a sharp paring knife to carefully cut an egg in half, then place both halves in one of the bowls, to the side of the pork. Repeat with the remaining three eggs.
  • 9
    Sprinkle each bowl with cilantro, sliced green onions, and sesame seeds. Serve immediately.

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