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Red Curry Pork Ramen

A Thai-Japanese fusion to delight your tastebuds!
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Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Course Main Course
Cuisine Japanese, Ramen, Thai
Servings 2

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!!
Keyword Noodles, Pork, Ramen, Red Curry
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