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

Delicious, fresh and tasty.

Brad's pork and steamer clams in red Thai curry. Serve an Indian-inspired red curry for a delicious, easy one-dish dinner tonight. While the pork came out very, very tender (I used pork butt), I did not like the sauce--it was bland, and very greasy. This dish reminded me of food at an Indian or Thai buffet--not horrible, but not impressive and flavorful as a.

Brad's pork and steamer clams in red Thai curry As an Amazon Associate I earn from qualifying purchases. This Thai Red Curry did the trick and I was able to prepare it. How to Make Thai Red Curry Paste. you can have Brad's pork and steamer clams in red Thai curry using 15 ingredients and 3 steps. Here is how you achieve it.

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

  1. It's 3 of LG pork sirloin steaks, cubed.
  2. You need 18 of steamer clams.
  3. Prepare 1/2 of LG sweet onion, slivered.
  4. You need 1 of med youkon gold potato, cubed.
  5. It's 3 of LG radishes, sliced.
  6. You need 1 1/2 tbs of minced garlic.
  7. Prepare 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. Prepare 2 tbs of brown sugar.
  11. You need 1-2 tbs of fish sauce.
  12. You need 1 tbs of dried basil.
  13. It's to taste of Himalayan pink salt.
  14. Prepare 1/4 cup of chopped cilantro, plus some for garnish.
  15. It's of cooked jasmine rice.

Making the paste is super simple. You throw the ingredients into a food processor. I mean what could be simpler? How to Make The Thai Red Curry Sauce.

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.

Heat some olive oil in a pan and cook the curry paste a few minutes to release the flavors. Thai curries—red, yellow, and green—are distinguished by the color of the chili that is combined with several other ingredients to make a paste. In Thailand, these chilies have slightly different taste characteristics in addition to their color. Over time, however, other ingredients have been added to the. Add the mussels, cover the pot, and let steam until opened.