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The ingredients needed to cook Brad's pork and steamer clams in red Thai curry:
- Use 3 LG pork sirloin steaks, cubed
- Provide 18 steamer clams
- Prepare 1/2 LG sweet onion, slivered
- Use 1 med youkon gold potato, cubed
- Take 3 LG radishes, sliced
- Take 1 1/2 tbs minced garlic
- Provide 2 (13.5 Oz) cans coconut milk
- Use 1 tbs granulated chicken bouillon
- Get 2 tbs red Thai curry paste, or more if you like it very spicy
- Take 2 tbs brown sugar
- Prepare 1-2 tbs fish sauce
- Get 1 tbs dried basil
- Prepare to taste Himalayan pink salt
- Prepare 1/4 cup chopped cilantro, plus some for garnish
- Use 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
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