Turkey meatball curry ramen with spinach

We’re just about done reorganizing our cupboards and whatnot.

Since it might be said that I’m a little obsessive‚Ķ I’ve inventoried what I’ve got in the pantry (some of it is REALLY old) and now I’m going to see how little I can spend on groceries.

Here are the ingredients

1) Chicken broth – about a quart
2) Coconut milk – one can
3) Masaman curry paste – a tablespoon
4) Frozen spinach – 1 box package (about 10 ounces)
5) Ground Turkey – 1 lb – probably really really freezer burned
6) Bread crumbs (some)
7) Egg – 1
8) Hard boiled egg – 1
9) Ramen noodles – 2 packages, real Asian, not American if you can help it – toss the spice packets.
10) Sriracha sauce (ALWAYS – probably also good with chocolate is what I’m saying)
11) Some weird Vietnamese sesame peanut salt that you’ve had for 4 years (or just some chopped peanuts, if you have to get all fancy about it).
12) A slice of lemon

Makes about 4 large servings

Here’s what I did

Mix the broth, coconut milk, and curry paste, bring it to a boil and reduce to a simmer.

Mix the egg and the turkey and the bread crumbs and make some tiny meat balls and toss them into the simmering broth with the spinach and simmer for about, oh, let’s say 10 minutes. Hard boil the other egg while everything else simmers. Go to stir the broth, find out the damned spinach is still frozen, swear a little, and turn the heat up.

Double check the spinach, decide it’s getting there. Open the peanut stuff and smell it, decide it smells a little rancid, taste to confirm and toss it. Hope you don’t die from eating the ground turkey meatballs.

Bring the broth back to a boil. Turn off the heat on the broth, throw in the dried ramen, and let it sit for about 5 minutes.

Stir it up, throw in some Sriracha garnish with 1/2 a hard boiled egg.

Stir that puppy and eat it.

Verdict: Scott – “Thank you for not putting octopus in this. Delicious”
Me: Pretty good. I’d give it 4 stars out of 5.

Here is what it looked like.Here is what it looked like.

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