Recipe: Delicious Brad's pork and steamer clams in red Thai curry

Brad's pork and steamer clams in red Thai curry. Serve an Indian-inspired red curry for a delicious, easy one-dish dinner tonight. While the pork came out very, very tender (I used pork butt), I did not like the sauce--it was bland, and very greasy. This dish reminded me of food at an Indian or Thai buffet--not horrible, but not impressive and flavorful as a.

Fresh steamed clams go perfect with Chef Keoni Chang's excellent recipe for Thai Red Curry. Mahalo for checking out this video and we hope you enjoy the. A quick and easy pork curry that can be cooked in minutes. You can have Brad's pork and steamer clams in red Thai curry using 15 ingredients and 3 steps. Here is how you achieve that.

Ingredients of Brad's pork and steamer clams in red Thai curry

1. It's 3 of LG pork sirloin steaks, cubed.
2. You need 18 of steamer clams.
3. Prepare 1/2 of LG sweet onion, slivered.
4. It's 1 of med youkon gold potato, cubed.
5. It's 3 of LG radishes, sliced.
6. You need 1 1/2 tbs of minced garlic.
7. Prepare 2 (13.5 Oz) of cans coconut milk.
8. It's 1 tbs of granulated chicken bouillon.
9. Prepare 2 tbs of red Thai curry paste, or more if you like it very spicy.
10. You need 2 tbs of brown sugar.
11. You need 1-2 tbs of fish sauce.
12. Prepare 1 tbs of dried basil.
13. Prepare to taste of Himalayan pink salt.
14. You need 1/4 cup of chopped cilantro, plus some for garnish.
15. You need of cooked jasmine rice.

Useful Tips: It is important to fry the paste in oil first to release the aromas of the aromatic If using fish in your Thai curry, it is better to poach it rather than boil (as this can break upthe fish's delicate flesh. As an Amazon Associate I earn from qualifying purchases. This Thai Red Curry did the trick and I was able to prepare it. Here, we bring Thai inspiration with a spicy red curry coconut broth and a shower of fresh herbs.

Brad's pork and steamer clams in red Thai curry instructions

1. Add onion, potato, and pork in a Dutch oven. Pour in 2 cups of water and add bouillon. Bring to a boil. Reduce heat and simmer for 20-25 min. Until potatoes start to get tender..
2. Add rest of ingredients except clams and rice. Bring to a simmer for five minutes. Add clams and continue to simmer until all clams open.
3. Serve with hot cooked rice and garnish with more cilantro.

Serving it with quick-cooking rice noodles brings the whole meal together in The spicy curry broth is a great match for the brininess of the mussels. Add the mussels, cover the pot, and let steam until opened. During the last minute of cooking, add the cilantro and basil. Tender eggplant, pork and red bell pepper, bathed in a spicy curry sauce, tastes complex but calls for very little work. Canned coconut milk and good-quality curry paste are two pantry items you should always have on hand.