Red Curry Shortrib Ramen
Directions
- 1Season short ribs with salt and pepper on all sides.
- 2Sear the short ribs in a pan until desired doneness.
- 3Baste the short ribs with butter, soy sauce, and 2 cloves of garlic.
- 4Remove the cooked short ribs and garlic from the pan, leaving half the garlic butter.
- 5In the same pan, add remaining garlic, ginger, and red curry paste; cook on medium heat.
- 6Pour in coconut milk and water, and whisk well to combine.
- 7Simmer the broth and season with chicken bouillon, fish sauce, sugar, and lime juice.
- 8Add instant noodles to the broth and cook until tender.
- 9Slice the cooked short ribs, peel the boiled egg, and garnish the ramen with green onions and chili oil before serving.
Ingredients
- 400-500 g short rib
- kosher salt
- black pepper
- 3 tbsp butter
- 1 tbsp soy sauce
- 4-5 clove garlic
- 3 tbsp red curry paste
- 1 tsp ginger
- 1 can coconut milk
- 800 ml water
- 1 tsp chicken bouillon
- 1 tbsp sugar
- 1/2 whole lime
- fish sauce (optional)
- 200 g instant noodles
- egg (optional)
- green onion (optional)
- chili oil (optional)
Equipment
pantongspaper towel
Tips
- If using starchy noodles like ramen, consider cooking them in a separate pot to avoid making the broth too thick.
- To soft-boil an egg, boil for 6 minutes and 30 seconds, then transfer immediately to an ice bath.
- Taste the broth before adding additional chicken bouillon, as the red curry paste is already salty.
