How to Cook Tasty Brad's pork and steamer clams in red Thai curry

Sue Briggs
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How to Cook Tasty Brad's pork and steamer clams in red Thai curry
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How to Cook Tasty Brad's pork and steamer clams in red Thai curry Delicious, fresh and tasty.

Brad's pork and steamer clams in red Thai curry. Add onion, potato, and pork in a Dutch oven. Until potatoes start to get tender. Recipe: Perfect Brad's pork and steamer clams in red Thai curry.

To get started with this recipe, we must prepare a few components.

Here is how you can achieve that.

Fresh steamed clams go perfect with Chef Keoni Chang's excellent recipe for Thai Red Curry.

You can cook Brad's pork and steamer clams in red Thai curry using 15 ingredients and 3 steps. Here is how you cook that.

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

  1. It’s of LG pork sirloin steaks, cubed.

  2. You need of steamer clams.

  3. It’s of LG sweet onion, slivered.

  4. Prepare of med youkon gold potato, cubed.

  5. Prepare of LG radishes, sliced.

  6. It’s of minced garlic.

  7. You need of cans coconut milk.

  8. It’s of granulated chicken bouillon.

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

  10. You need of brown sugar.

  11. It’s of fish sauce.

  12. It’s of dried basil.

  13. You need of Himalayan pink salt.

  14. Prepare of chopped cilantro, plus some for garnish.

  15. You need of cooked jasmine rice.

Mahalo for checking out this video and we hope you enjoy the.

Red and green curries are the two most popular Thai curries.

You can cook Brad's pork and steamer clams in red.

Diced Onions, Diced Green and Red pepper, Chopped or Minced Garlic, Saffron, Black.

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.

Bring to a simmer, lower the heat, pour in the clams, and cover.

Add the red curry paste and the fish sauce.

Stir the paste until it has thinned out with the butter.

Pour the chicken broth and coconut milk into the pot.

Stir the broth mixture for a couple seconds until well mixed.