Hey everyone, I hope you’re having an incredible day today. Today, we’re going to make a special dish, brad's pork and steamer clams in red thai curry. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
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.
Brad's pork and steamer clams in red Thai curry is one of the most popular of recent viral meals in the world. It’s enjoyed by millions every day. It is easy, it’s quick, it tastes yummy. They are fine and they look wonderful. Brad's pork and steamer clams in red Thai curry is something which I’ve loved my whole life.
To get started with this particular recipe, we have to 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 that.
The ingredients needed to make Brad's pork and steamer clams in red Thai curry:
- Prepare 3 LG pork sirloin steaks, cubed
- Make ready 18 steamer clams
- Get 1/2 LG sweet onion, slivered
- Make ready 1 med youkon gold potato, cubed
- Take 3 LG radishes, sliced
- Make ready 1 1/2 tbs minced garlic
- Take 2 (13.5 Oz) cans coconut milk
- Prepare 1 tbs granulated chicken bouillon
- Get 2 tbs red Thai curry paste, or more if you like it very spicy
- Take 2 tbs brown sugar
- Get 1-2 tbs fish sauce
- Make ready 1 tbs dried basil
- Get to taste Himalayan pink salt
- Take 1/4 cup chopped cilantro, plus some for garnish
- Prepare cooked jasmine rice
To cook from frozen: thoroughly defrost, then heat in a pan on the hob until curry is hot all the way through. Serve scattered with the coriander leaves and rice. Create your own customized Thai curry with the Recipe Maker. Add the pork, carrots, and ginger and continue to simmer, adjusting the heat as necessary.
Instructions to make Brad's pork and steamer clams in red Thai curry:
- 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.
- 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
- Serve with hot cooked rice and garnish with more cilantro
Here, we bring Thai inspiration with a spicy red curry coconut broth and a shower of fresh herbs. Serving it with quick-cooking rice noodles brings the whole meal together in The spicy curry broth is a great match for the brininess of the mussels. Mussels steam very quickly once the broth is prepared. Gaeng phed moo, also known as red pork curry, is a delicious and easy dish from Ken Hom. The Thai recipe features fragrant kaffir lime leaves and Thai basil.
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