Brad's pork and steamer clams in red Thai curry

Name: Brad's pork and steamer clams in red Thai curry
Total time: 2700 s
Yield: 4 servings
Cuisine: American
Ingredients: 3 LG pork sirloin steaks, cubed; 18 steamer clams; 1/2 LG sweet onion, slivered; 1 med youkon gold potato, cubed; 3 LG radishes, sliced; 1 1/2 tbs minced garlic; 2 (13.5 Oz) cans coconut milk; 1 tbs granulated chicken bouillon; 2 tbs red Thai curry paste, or more if you like it very spicy; 2 tbs brown sugar; 1-2 tbs fish sauce; 1 tbs dried basil; to taste Himalayan pink salt; 1/4 cup chopped cilantro, plus some for garnish; cooked jasmine rice

wingmaster835 @wingmaster

Sequim Washington

Love Thai curry.

wingmaster835 @wingmaster

Sequim Washington

Love Thai curry.

Saved

Ingredients

45 mins

4 servings

3LG pork sirloin steaks, cubed
18steamer clams
1/2LG sweet onion, slivered
1med youkon gold potato, cubed
3LG radishes, sliced
1 1/2 tbsminced garlic
2 (13.5 Oz)cans coconut milk
1 tbsgranulated chicken bouillon
2 tbsred Thai curry paste, or more if you like it very spicy
2 tbsbrown sugar
1-2 tbsfish sauce
1 tbsdried basil
to tasteHimalayan pink salt
1/4 cupchopped cilantro, plus some for garnish
cooked jasmine rice

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Steps

45 mins

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

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Cooksnaps

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wingmaster835 @wingmaster

on September 04, 2016 03:30

Sequim Washington

cooking is a passion of mine. I started when I was very young and I had to drag a milk crate around to see over the counter. taught by a career cook (my grandmother ). I have always tried to push the boundaries of conventional cooking. I prefer cooking wild game. when I can get my hands on it, but fish is more readily available for me. I raise and butcher most of the livestock that I use for my conventional recipes. I hope everyone can find a few recipes they like in my list.