Easiest Way to Prepare Yummy Brad's pork and steamer clams in red Thai curry

Easiest Way to Prepare Yummy Brad's pork and steamer clams in red Thai curry Delicious, fresh and tasty.

Brad's pork and steamer clams in red Thai curry. 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. Serve an Indian-inspired red curry for a delicious, easy one-dish dinner tonight.

Directions for: Thai Red Pork Curry.

Cut the pork fillet into thin slices.

Create your own customized Thai curry with the Recipe Maker.

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 of LG pork sirloin steaks, cubed.

2. It’s of steamer clams.

3. Prepare of LG sweet onion, slivered.

4. It’s of med youkon gold potato, cubed.

5. It’s of LG radishes, sliced.

6. Prepare of minced garlic.

7. Prepare of cans coconut milk.

8. You need of granulated chicken bouillon.

9. Prepare of red Thai curry paste, or more if you like it very spicy.

10. It’s of brown sugar.

11. Prepare of fish sauce.

12. It’s of dried basil.

13. It’s of Himalayan pink salt.

14. It’s of chopped cilantro, plus some for garnish.

15. Prepare of cooked jasmine rice.

Add the pork, carrots, and ginger and continue to simmer, adjusting the heat as necessary.

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.

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.

Heat the oil in a heavy Dutch oven on the grates of the grill until shimmering.

Add the lemongrass, curry paste, wine, coconut milk, fish sauce, and lime juice and bring to a simmer, whisking.

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