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Slow Cooker Curry Ramen with Beef
Ingredients
  • 1 (2½- to 3-pound) chuck roast, fat trimmed, cut into 3-inch pieces
  • 2 teaspoons kosher salt
  • 1 tablespoon vegetable oil
  • 6 cups chicken stock
  • 1 (12.5-ounce) can coconut milk, shaken
  • 1 tablespoon red curry paste, plus more to taste
  • 2 tablespoons fresh lime juice (from 1 lime)
  • 1 tablespoon grated ginger
  • 2 garlic cloves, grated
  • 1½ tablespoons soy sauce
  • 1½ tablespoons fish sauce
  • 1 tablespoon brown sugar
  • 3 heads baby bok choy, halved
  • 4 ounces shiitake mushrooms, sliced
  • ¼ cup sliced green onions, plus more for serving
  • 2 (4-ounce) packages dried ramen noodles
  • 6 soft boiled eggs, halved, for serving
  • Toasted sesame seeds, for serving
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