Hey everyone, it’s me again, Dan, welcome to my recipe page. Today, I will show you a way 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 will make it a bit unique. This will be really delicious.

Brad's pork and steamer clams in red Thai curry is one of the most popular of current trending meals in the world. It’s enjoyed by millions every day. It’s simple, it’s fast, it tastes delicious. They are fine and they look fantastic. Brad's pork and steamer clams in red Thai curry is something that I’ve loved my entire life.

Serve an Indian-inspired red curry for a delicious, easy one-dish dinner tonight. 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.

To begin with this recipe, we must 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 cook it.

The ingredients needed to make Brad's pork and steamer clams in red Thai curry:

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

I like to remove them in batches as they open; some will open much quicker than others. After ten minutes, clams that have not opened should be discarded. Add the red curry paste and the fish sauce. Stir the paste until it has thinned out with the butter.

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

Pour the chicken broth and coconut milk into the pot. Stir the broth mixture for a couple seconds until well mixed. Discard any clams that are still closed. Add the clams; cover and steam until they open. Thai Red Curry. authentic Thai style red curry with choice of chicken/ beef, brinjal, long beans, basil & chilies.. steam whole sea bass fish, lime, celery, chilies & garlic.

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