Easiest Way to Make Award-winning Brad's pork and steamer clams in red Thai curry

Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, brad's pork and steamer clams in red thai curry. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Brad's pork and steamer clams in red Thai curry is one of the most popular of current trending foods on earth. It’s easy, it’s fast, it tastes yummy. It’s enjoyed by millions daily. They’re fine and they look fantastic. Brad's pork and steamer clams in red Thai curry is something that I have loved my whole life.

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. Like the other reviewers, I think the recipe lacked that delicious hint of coconut that pairs so well with red curry.

To begin with this recipe, we have to first prepare a few components. You can cook 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:

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

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. Reduce the heat to a simmer after the fish has been added, and cook until. Heat wok to medium high, add oil, add curry paste, stir fry until heat hits you, up heat and add pork, continue stir frying, for a couple of minutes, then stir in coconut milk, toss in lime zest, ginger and garlic, bring to boil, cut heat and simmer until pork is tender. This simple recipe of clams cooked in a spicy Thai red curry sauce takes advantage of prepared Thai curry paste, which is available at well-stocked supermarkets and Asian-foods stores.

Instructions to make Brad's pork and steamer clams in red Thai curry:

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 wok to medium high, add oil, add curry paste, stir fry until heat hits you, up heat and add pork, continue stir frying, for a couple of minutes, then stir in coconut milk, toss in lime zest, ginger and garlic, bring to boil, cut heat and simmer until pork is tender. This simple recipe of clams cooked in a spicy Thai red curry sauce takes advantage of prepared Thai curry paste, which is available at well-stocked supermarkets and Asian-foods stores. We call for red curry paste but use whatever type you prefer. 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.

So that’s going to wrap this up with this special food brad's pork and steamer clams in red thai curry recipe. Thanks so much for reading. I am confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!