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.
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. Red and green curries are the two most popular Thai curries. You can cook Brad's pork and steamer clams in red Thai curry using 15 ingredients and 3 steps. Here is how you cook it.
Ingredients of Brad's pork and steamer clams in red Thai curry
- It's 3 of LG pork sirloin steaks, cubed.
- Prepare 18 of steamer clams.
- You need 1/2 of LG sweet onion, slivered.
- Prepare 1 of med youkon gold potato, cubed.
- Prepare 3 of LG radishes, sliced.
- It's 1 1/2 tbs of minced garlic.
- It's 2 (13.5 Oz) of cans coconut milk.
- Prepare 1 tbs of granulated chicken bouillon.
- Prepare 2 tbs of red Thai curry paste, or more if you like it very spicy.
- Prepare 2 tbs of brown sugar.
- You need 1-2 tbs of fish sauce.
- You need 1 tbs of dried basil.
- Prepare to taste of Himalayan pink salt.
- You need 1/4 cup of chopped cilantro, plus some for garnish.
- It's of cooked jasmine rice.
The main ingredient in red curry is matured red chilli, so it is not as hot as Thai curries is known as "kaeng" which means a watery dish to be eaten with rice. "Kari" means curry in Thai and is referring to Indian-style curry influenced dishes. Steamer Dutch Oven Asian Thai Curry Recipes Coconut Recipes Fruit Mussel Shellfish Recipes Appetizer. As an Amazon Associate I earn from qualifying purchases. This Thai Red Curry did the trick and I was able to prepare it.
Brad's pork and steamer clams in red Thai curry step by step
- 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.
Use fragrant hot red curry paste as the base to this coconut curry dish with baby sweetcorn, coriander and soy. 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. Tender eggplant, pork and red bell pepper, bathed in a spicy curry sauce, tastes complex but calls for very little work.
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