Hello everybody, I hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, brad's pork and steamer clams in red thai curry. It is one of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
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.
Brad's pork and steamer clams in red Thai curry is one of the most popular of recent trending foods on earth. It’s simple, it is fast, it tastes delicious. It is appreciated by millions daily. They’re fine and they look fantastic. Brad's pork and steamer clams in red Thai curry is something which I have loved my whole life.
To begin with this particular recipe, we have to prepare a few components. You can have brad's pork and steamer clams in red thai curry using 15 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make Brad's pork and steamer clams in red Thai curry:
- Make ready 3 LG pork sirloin steaks, cubed
- Get 18 steamer clams
- Take 1/2 LG sweet onion, slivered
- Take 1 med youkon gold potato, cubed
- Get 3 LG radishes, sliced
- Prepare 1 1/2 tbs minced garlic
- Get 2 (13.5 Oz) cans coconut milk
- Get 1 tbs granulated chicken bouillon
- Take 2 tbs red Thai curry paste, or more if you like it very spicy
- Take 2 tbs brown sugar
- Prepare 1-2 tbs fish sauce
- Get 1 tbs dried basil
- Prepare to taste Himalayan pink salt
- Make ready 1/4 cup chopped cilantro, plus some for garnish
- Make ready cooked jasmine rice
Create your own customized Thai curry with the Recipe Maker. Add the pork, carrots, and ginger and continue to simmer, adjusting the heat as necessary. As an Amazon Associate I earn from qualifying purchases. This Thai Red Curry did the trick and I was able to prepare it.
Instructions to make Brad's pork and steamer clams in red Thai curry:
- 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.
- 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
- Serve with hot cooked rice and garnish with more cilantro
These pork and lemongrass meatballs provide a wonderful contrast to the Thai red curry sauce. Really easy to make and as a red curry is one of. Use fragrant hot red curry paste as the base to this coconut curry dish with baby sweetcorn, coriander and soy, from BBC Good Food. To cook from frozen: thoroughly defrost, then heat in a pan on the hob until curry is hot all the way through. Serve scattered with the coriander leaves and rice.
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