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We hope you got insight from reading it, now let’s go back to brad's pork and steamer clams in red thai curry recipe. 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.
The ingredients needed to prepare Brad's pork and steamer clams in red Thai curry:
- Provide LG pork sirloin steaks, cubed
- Prepare steamer clams
- Provide LG sweet onion, slivered
- Get med youkon gold potato, cubed
- Prepare LG radishes, sliced
- Prepare minced garlic
- Get cans coconut milk
- You need granulated chicken bouillon
- Get red Thai curry paste, or more if you like it very spicy
- Use brown sugar
- Prepare fish sauce
- Use dried basil
- Prepare Himalayan pink salt
- Prepare chopped cilantro, plus some for garnish
- Get cooked jasmine rice
Steps to make Brad's pork and steamer clams in red Thai curry:
- 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
Your body will thank you for skipping all the sugar, excess sodium, and mystery ingredients 💪. 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. Thai curries—red, yellow, and green—are distinguished by the color of the chili that is combined with Thai Penang red curry is richer and sweeter yet drier than the other curries. It is named for the island It has a looser consistency than the other curries and is usually prepared with fish or pork.
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