How to Make Yummy Brad's pork and steamer clams in red Thai curry

Brad's pork and steamer clams in red Thai curry. Feel free to use Chicken or Pork. This dish is perfect served with fresh white steamed rice. Duncan Robertson teaches you you to make this stunning dish.

I always find an art craft knife or Stanley knife best for this. Heat the oil in a heavy Dutch oven on the grates of the grill until shimmering. Add the lemongrass, curry paste, wine, coconut milk, fish sauce, and lime juice and bring to a simmer, whisking. You can cook 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. Prepare 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. Prepare 1 of med youkon gold potato, cubed.
5. Prepare 3 of LG radishes, sliced.
6. It's 1 1/2 tbs of minced garlic.
7. Prepare 2 (13.5 Oz) of cans coconut milk.
8. You need 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. It's 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. You need of cooked jasmine rice.

Serve an Indian-inspired red curry for a delicious, easy one-dish dinner tonight. I would double the coconut milk and cut the chicken stock in half. I will probably tinker with this again, because I like curry and the vegetables/pork are dynamite in the slow cooker. However, any steamer clams will suffice.

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.

I've eaten more of these than I can even recall, but most of them have been cooked in the typical white wine and butter broth. This is a classic Thai green curry (kaeng kiau wan) that can be easily made at home. This is a classic Thai green curry (kaeng kiau wan) and my favorite curry of all time! You can substitute chicken or tofu for the pork, but make sure you serve it with lots of jasmine rice. Use fragrant hot red curry paste as the base to this coconut curry dish with baby sweetcorn, coriander and soy, from BBC Good Food.