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The ingredients needed to cook Brad's pork and steamer clams in red Thai curry:
- You need 3 LG pork sirloin steaks, cubed
- Use 18 steamer clams
- Take 1/2 LG sweet onion, slivered
- Use 1 med youkon gold potato, cubed
- Take 3 LG radishes, sliced
- Get 1 1/2 tbs minced garlic
- Provide 2 (13.5 Oz) cans coconut milk
- Use 1 tbs granulated chicken bouillon
- You need 2 tbs red Thai curry paste, or more if you like it very spicy
- Provide 2 tbs brown sugar
- Use 1-2 tbs fish sauce
- Get 1 tbs dried basil
- Provide to taste Himalayan pink salt
- Provide 1/4 cup chopped cilantro, plus some for garnish
- You need cooked jasmine rice
Instructions 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
Set it on another burner on low heat to keep it warm. To steam them, place the clams and water in a lidded wide pan. Keep the heat at medium and let them. Thai style pork knuckle with vegetables accompanied by fragrant jasmine rice and hard boiled egg. Stir fried kang kong with red chilli.
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