Red Curry Pork Ramen
A Thai-Japanese fusion to delight your tastebuds!
Equipment
- 3.5L slow cooker
- Saucepan to boil eggs
- Air Fryer or stove to cook pork rashers
Ingredients
- 100 grams Thai red curry paste – I use Ayam
- 400 ml coconut milk – I use Ayam
- 2 tsp cornflour mixed into the coconut milk
- 1 tbsp Brown sugar
- 1 tbsp fish sauce
- 1 tbsp Lime Juice
- 1.5 cups vegetable stock
- 1 cup Broccoli florets
- 300 gram Ramen Noodles – shelf fresh soft version
- 2 Eggs
- 2 pork rashers (150-200g each) – or pork belly strips
- sliced green onion/shallots to garnish
- Sesame seeds to garnish.
- crispy chilli oil to garnish – I use Ayam
Instructions
- Combine the curry paste, coconut milk, cornflour, sugar, fish sauce, lime juice and stock in slow cooker. Cook on LOW for 2hrs 30mins
- Add broccoli florets and continue to cook for an additional 30mins.During this time:– air fry your pork rashers to crispy. I do mine for 15mins in 200 degrees, turning half way.– rinse your ramen in warm water and set aside – soft boil your eggs (approx 7mins in boiling water then into cool water to stop cooking)
- Add ramen to slow coker in final 5mins of cooking time to heat through
- Serve each bowl with half of the ramen, broccoli and broth.
- Top with crispy pork rasher and a soft-boiled egg cut open into halves. Top each egg with a dollop of crispy chilli oil.
- Garnish with green onion slices and sesame seeds.
- Serve immediately and enjoy!!
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