I still drool a little bit every time I think about this totally amazing Instant Pot Thai Red Curry Ramen. You can have a homemade bowl of ramen on your table in about an hour packed with delicious flavors like red curry paste, coconut milk, and melt-in-your-mouth caramelized pork with this easy Instant Pot recipe!
If that didn’t get your attention, I don’t know what will.
I was serious. I drool a little bit every time I think about this Thai red curry ramen. The flavor is just that good.
Similar to the ramen that you’re used to, but with a flair of umami flavors like Thai red curry paste and fish sauce, and sweetened with peanut butter and coconut sugar, you will think you’re in heaven.
It also bears some semblance to laksa, a Malaysian style coconut curry noodle soup that stole my heart years ago.
And forget about the hours upon hours it takes to make a ramen broth, we’re going to do in in the Instant Pot in about an hour.
If you don’t have an Instant Pot yet, read this post to decide if it’s for you or not. I am madly in love with mine.
So yes, this takes slightly over an hour to cook, but guys, most of that time is “sit around and wait for the Instant Pot to be done” time, which means it’s time for NETFLIX!
Napping is also condoned.
**Ramen…glorious, glorious ramen…this more traditional Caramelized Pork Ramen is also made in the Instant Pot, and quite droolworthy as well – check it out**
Easy to get guys. Find them at your local grocery store or Asian market.
And you know I’m going to recommend you make your own red curry paste (if you haven’t already). It’s just so much better than the store bought. Kevin over at Kevin is cooking has a great recipe.
However, I know sometimes you just don’t have time. I get it. It happens to me too often. In a pinch, I’ve included a link in the ingredients below to the red curry paste I buy when I don’t have any fresh made.
If you’re not feeling like running up and down the aisles searching for your ingredients, you can also buy them on Amazing through the links below (affiliate links – I earn a small commission if you buy through these links that help me pay for the ingredients to create these recipes for you!):
- Soy sauce
- Coconut sugar
- Fish sauce
- Ginger paste
- Chicken broth
- Coconut milk
- Red curry paste
- Peanut butter
- Instant ramen noodles
And guys, DO NOT forget those ramen eggs. I know I say they are optional, but what is ramen without an egg???
You can either soft boil some eggs, hard boil some eggs, or make these super awesome from-scratch ramen eggs.
How to Make Thai Red Curry Ramen
Very, very carefully.
Just kidding, it’s super simple. You’ll want to make it all the time. Perhaps eat it every day. Trust me. Instant Pot ramen is the BEST.
**You can make the pork ahead of time for convenience.
You first want to brown the pork shoulder on all sides. Get a nice crust to form. The crust helps to keep the meat juicy and tender while pressure cooking in the Instant Pot.
Brown it right in the Instant Pot or in a skillet. Your choice.
After it’s browned, place it on top of the steamer grate in the Instant Pot insert. Pour on the fish sauce and add the garlic and ginger. Add about 1/2 cup water, or enough to cover the bottom of the insert.
Use the pressure cooker setting to cook on high for 60 minutes. When the time is up, use the quick release to release the steam. Remove from the Instant Pot and let cool. **Leave the liquid in the pot**
The liquid is gold. We mix it in with the rest of our broth ingredients for a perfectly smooth, creamy, fatty broth. It’s the best ramen broth EVER.
What is Quick Pressure Release on the Instant Pot?
There is a knob on the top of your Instant Pot that should be turned to “vent” when cooking is complete. DO NOT TOUCH WITH YOUR HANDS. The steam will burn you. Use a utensil to move the valve to the “vent” position. This releases the pressure in the quickest manner. It will take about 5-10 minutes for pressure to fully release until you can remove the lid.
**It is typically recommended to use a natural release when cooking meats to ensure they stay tender, but I have never had an issue using the quick release. If you’ve got some extra time on your hands, try the natural release and see if it makes a difference. Natural release means you just leave the Instant Pot after it’s done cooking and the pressure will naturally release after 10-30 minutes.
Shred the pork into chunks on a parchment paper lined baking sheet and sprinkle on the soy sauce, lime juice and coconut sugar, making sure the pork is coated evenly. Place under the broiler for 5 minutes, or until pork is caramelized on the outside. Remove once to stir so all sides get caramelized.
Add the chicken broth, coconut milk, red curry paste and peanut butter to the liquid in the instant pot. Bring to a simmer on the saute setting (normal) and cook for 5 minutes.
While the broth is cooking, cook the instant ramen noodles in boiling water for 3 minutes and drain.
Build your Thai red curry ramen using the noodles, broth, red peppers, thai chilies, bean sprouts, caramelized pork, fresh cilantro, peanuts and a ramen egg (or three). Feel free to add other ingredients as well.
Thai food, am I right? Check out some of these other Thai recipes:
Did you make this red Thai curry ramen? Leave a comment below and let me know what you think!
Crispy caramelized pork in a broth of creamy coconut milk and red curry paste served with ramen noodles, fresh veggies and of course a ramen egg.
- 2 lbs. pork shoulder butt
- 1 tbsp. soy sauce
- 2 tbsp. lime juice
- 1/4 cup coconut sugar
- 2 tbsp. fish sauce
- 1 tsp. ginger paste
- 2 garlic cloves minced
- 4 cups chicken broth
- 1 can coconut milk
- 3 tbsp. red curry paste
- 1 tbsp. peanut butter
- 4 packages instant ramen noodles
- Fresh cilantro
- Sliced red bell peppers
- Sliced Thai chilies
- Bean sprouts
- Crushed Peanuts
- Brown the pork shoulder in a skillet or right in the instant pot until brown and crusty on all sides, about 10 minutes total. Place on the steamer rack in the instant pot and cover with fish sauce, ginger and garlic. Add 1/2 cup water to the bottom to prevent burning.
- Use the pressure cooker setting to cook on high for 60 minutes. When the time is up, use the quick release to release the steam. Remove from the Instant Pot and let cool. leave the liquid in the pot.
- Shred the pork into chunks on a parchment paper lined baking sheet and sprinkle on the soy sauce, lime juice and coconut sugar, making sure the pork is coated evenly. Place under the broiler for 5 minutes, or until pork is caramelized on the outside. Remove once to stir so all sides get caramelized.
- Add the chicken broth, coconut milk, red curry paste and peanut butter to the liquid in the instant pot. Cook on high pressure for 5 minutes to meld the flavors.
- While the broth is cooking, cook the instant ramen noodles in boiling water for 3 minutes and drain.
- Build your ramen using the noodles, broth, red peppers, thai chilies, bean sprouts, caramelized pork, fresh cilantro and peanuts. Feel free to add other ingredients as well.
If you are using unsalted chicken broth, or low sodium broth, you may need to add some salt to your broth. Add any necessary salt to the broth before serving.
Did you make this recipe? Follow me on Instagram, post a photos and tag #wenthere8this. I love to see what you’re making!
The Instant Pot is not my only go-to kitchen gadget….check out these others that I can’t live without: