Easiest Way to Cook Appetizing Brad's pork and steamer clams in red Thai curry

Brad's pork and steamer clams in red Thai curry. Melt the butter in a medium pot over medium heat. Add the red curry paste and the fish sauce. See great recipes for Brad's steamed mussels & clams w/ chorizo, lemon & sherry too!

See great recipes for Brad's pork and steamer clams in red Thai curry too! A tutorial of this classic and famous Thai curry! This recipe is made with chicken, but you can also use pork, shrimp, beef, tofu, or any kind of protein you like! You can cook 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. You need 18 of steamer clams.
3. It's 1/2 of LG sweet onion, slivered.
4. It's 1 of med youkon gold potato, cubed.
5. It's 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. It's 1 tbs of granulated chicken bouillon.
9. You need 2 tbs of red Thai curry paste, or more if you like it very spicy.
10. You need 2 tbs of brown sugar.
11. It's 1-2 tbs of fish sauce.
12. You need 1 tbs of dried basil.
13. Prepare to taste of Himalayan pink salt.
14. You need 1/4 cup of chopped cilantro, plus some for garnish.
15. Prepare of cooked jasmine rice.

Arguably one of the most popular. Discard any clams that do not open and remove clams to serving bowls. Discard any clams that do not open. Sprinkle evenly with parsley and garnish with lemon wedges, if desired.

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.

Serve with a french baguette or over a bed of cooked pasta. Add the lemongrass, curry paste, wine, coconut milk, fish sauce, and lime juice and bring to a simmer, whisking. Add the mussels, cover the pot, and let steam until opened. The clam juice will start to come out. Stir until all the clams open.