Get ready to slurp & sip your way through this wholesome bowl of red Curry Pork Noodles. Spicy ground pork, ramen noodles piled high, baby Asian greens, crisp asparagus, strands of carrot nestle in a soothing bowl of coconut curry broth with a jammy egg sitting aloft. When I’m opting for convenience, I reach for a read-made Thai curry paste. Mae Ploy is my paste of choice as it tastes authentic & (almost) homemade. This forgoes the laundry list of ingredients required for made-from-scratch curry paste.
RED CURRY PORK NOODLES
I used ramen noodles but use whatever noodles you have on hand – egg noodles, rice noodles or even spaghetti. Get everything prepped before you start cooking. This recipe has a few steps but it comes together quickly when all the ingredients are ready to go.
Ingredients
- 2 large eggs
- 1 tablespoon peanut oil or avocado oil
- 1 lb (453g) ground pork (pork mince)
- 1 tablespoon finely grated ginger
- 2 fat garlic cloves, minced
- 2 tablespoons red curry paste, plus 3 tablespoons extra
- 2 tablespoons fish sauce, divided
- 15 oz (443ml) can coconut milk
- 2 cups (500ml) chicken broth
- 2 tablespoons lime juice
- 1 tablespoon brown sugar
- 6 oz (170g) ramen noodles cooked according to package directions
- 8 baby Shanghai boy choy halved lengthways
- 20 asparagus spears trimmed of woody ends
- 2 cups spiralized carrot or use a julienne peeler or coarsely grate
- 1/3 cup finely chopped green onions
- cilantro sprigs lime wedges, chili oil & black sesame seeds for garnish
Instructions
- Add 1 inch of water to a small saucepan. Cover & bring to the boil over high heat. When the water is boiling, carefully add the eggs, straight from the fridge. Cover & boil for 6 minutes. Remove to an iced bath (ice & water in a bowl) for 3 minutes or until they’re cool enough to handle; peel. Set aside.
- Heat 1 tablespoon of the oil in a wok or large frying pan. Add the pork & stir-fry until cooked & browned. Add the ginger & garlic; stir-fry 1 minute until fragrant. Add 2 tablespoons of red curry paste & 1 tablespoon of fish sauce; stir-fry until well combined. Remove the pork mixture into a bowl.
- To the same wok, add coconut milk, broth, remaining 3 tablespoons of curry paste, & remaining 1 tablespoon fish sauce. Bring the mixture to a simmer, uncovered.
- Cook the noodles according to package directions; drain & set aside.
- Cook the bok choy in boiling water for 2 minutes until bright & tender but still crisp; drain thoroughly. Plunge the asparagus in the same boiling water & blanche for 1 minute until bright green. Remove asparagus & drain. Plunge carrot into the same water for 30 seconds; drain.
- To serve: Ladle the coconut broth between serving bowls. Divide noodles, pork, bok shoy, asparagus, carrot, egg halves, between bowls. Drizzle with chili oil, sprinkle with green onions, sesame seeds & cilantro leaves. Serve with lime wedges.