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

Brad's pork and steamer clams in red Thai curry. 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. Serve an Indian-inspired red curry for a delicious, easy one-dish dinner tonight.

We were having one of those crazy busy days and I needed to get dinner on the table fast. Add the mussels, cover the pot, and let steam until opened. During the last minute of cooking, add the cilantro and basil. You can have 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 3 of LG pork sirloin steaks, cubed.
2. Prepare 18 of steamer clams.
3. You need 1/2 of LG sweet onion, slivered.
4. Prepare 1 of med youkon gold potato, cubed.
5. You need 3 of LG radishes, sliced.
6. It's 1 1/2 tbs of minced garlic.
7. You need 2 (13.5 Oz) of cans coconut milk.
8. Prepare 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. Prepare 1 tbs of dried basil.
13. You need to taste of Himalayan pink salt.
14. Prepare 1/4 cup of chopped cilantro, plus some for garnish.
15. Prepare of cooked jasmine rice.

A quick and easy pork curry that can be cooked in minutes. Useful Tips:It is important to fry the paste in oil first to release the aromas of the aromatic herbs and spices. Heat wok to medium high, add oil, add curry paste, stir fry until heat hits you, up heat and add pork, continue stir frying, for a couple of minutes, then stir in coconut milk, toss in lime zest, ginger and garlic, bring to boil, cut heat and simmer until pork is tender. The spiciness of the Red Curry complements these clams perfectly, making this dish hard to resist!

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.

Add clams to pot and bring to a boil. 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 recipe! Marion's Kitchen is packed with simple and delicious Asian recipes and food ideas. A slow-cooked Thai red pork curry with a rich pumpkin sauce.