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Thai Red Curry Ramen Recipe taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.1 --raw

Thai Coconut Curry Ramen in the Pressure Cooker

This Thai Coconut Curry Ramen is made entirely in the pressure cooker for a fast and delicious dinner. Featuring rich coconut milk, red curry, ramen noodles and juicy ground pork, it’s topped with soft boiled eggs, cilantro and green onions.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Soup
Cuisine Mexican
Servings 4 servings
Calories 580 kcal

Equipment

  • 1 Mixing bowl Large

Ingredients
  

Main ingredients

  • 2 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
  • 4 cloves garlic 2 minced for soup, 2 for pork
  • 1 tablespoon freshly grated ginger
  • 1 (13.5-ounce) can coconut milk
  • 4 cups chicken stock
  • 2 teaspoons toasted sesame oil
  • 1 pound ground pork
  • 1 fresno chili seeded and minced
  • 2 tablespoons fish sauce
  • Kosher salt and freshly ground black pepper to taste
  • 4 soft boiled eggs peeled and halved
  • ½ cup fresh cilantro leaves
  • 2 green onions thinly sliced
  • 1 tablespoon toasted sesame seeds

Instructions
 

Instructions

  • Heat the canola oil in your pressure cooker pot over medium heat. You’ll know it's ready when it shimmers a bit.
  • Toss in your diced shallots and cook until softened, around 3 to 4 minutes. You want that sweetness coming out.
  • Stir in the red curry paste, tomato paste, minced garlic, and grated ginger. Let it cook about 1 to 2 minutes until it smells super fragrant.
  • Pour in the coconut milk and chicken stock, give everything a good stir to mix.
  • Add the toasted sesame oil and bring it up to a simmer. Lock the lid on, make sure the sealing ring seats well and set the valve to sealing.
  • Pressure cook the soup mixture for 10 minutes using slow release so the flavors meld real good.
  • Carefully do a quick release, then open the lid and stir in your instant ramen noodles. Cook under saute mode or with lid off for 3-4 minutes till noodles are tender. Then plate with eggs, cilantro, green onion, and sprinkle sesame seeds on top.

Notes

Store leftovers in the fridge up to 3 days or freeze for up to 1 month. Reheat gently to preserve noodle texture. Keep eggs in water if storing separately.