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

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.

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

Steamer Dutch Oven Asian Thai Curry Recipes Coconut Recipes Fruit Mussel Shellfish Recipes Appetizer. Clams and Mussels in Thai Curry Sauce. Red braised pork belly or hong shao rou is a classic pork dish from mainland China, red cooked using pork belly and a combination of ginger, garlic, aromatic spices, chilies, sugar, star anise, light and dark soy sauce, and rice wine. Thai-inspired red curry coconut pork is packed with flavor and a spicy kick, served over lime cilantro cauliflower rice!

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.

Skip the takeout and make your own Red Thai Curry with Pork and Vegetables! Your body will thank you for skipping all the sugar, excess sodium, and mystery ingredients . Use fragrant hot red curry paste as the base to this coconut curry dish with baby sweetcorn, coriander and soy, from BBC Good Food. Thai curries—red, yellow, and green—are distinguished by the color of the chili that is combined with Thai Penang red curry is richer and sweeter yet drier than the other curries. It is named for the island It has a looser consistency than the other curries and is usually prepared with fish or pork.

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