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

Delicious, fresh and tasty.

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.

Brad's pork and steamer clams in red Thai curry As an Amazon Associate I earn from qualifying purchases. This Thai Red Curry did the trick and I was able to prepare it. Stuffed Fat Pork Belly the Italian Way. You can cook Brad's pork and steamer clams in red Thai curry using 15 ingredients and 3 steps. Here is how you cook it.

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

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

Add fresh green beans to hot oil. Add the mussels, cover the pot, and let steam until opened. During the last minute of cooking, add the cilantro and basil. The spiciness of the Red Curry complements these clams perfectly, making this dish hard to resist!

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.

Preheat large pot that will accommodate the clams. Heat the oil and add in the curry paste, peppers, and garlic. Cook until the smells of the paste are fragrant. tablespoons Thai red curry paste. In a wok, combine coconut milk, curry paste, fish sauce, and minced pepper. A slow-cooked Thai red pork curry with a rich pumpkin sauce.