Steamed Clams With Thai Red Curry
Summary
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Ingredients
1 tablespoon
canola oil 1⁄8 cup
red curry paste 1 cup
thinly sliced bell pepper 4 cloves
garlic chopped 2 cans
coconut milk 4 pounds
manila clams, scrubbed 1⁄2 cup
Thai basil leaves, thinly sliced 1 tablespoon
fish sauce 3 tablespoons
lime juice 1⁄8 cup
sliced chives or green onionsInstructions
- Preheat large pot that will accommodate the clams.
- Heat the oil and add in the curry paste, peppers, and garlic. Cook until the smells of the paste are fragrant.
- Add in 1 cup of coconut milk and whisk until the paste is evenly distributed. Add in the rest of the coconut milk and bring to a simmer. Reduce by 30 percent.
- Add clams to pot and bring to a boil. Cover and cook over high heat until clams open, about 8 minutes (discard any clams that do not open). Remove pot from heat.
- Stir in the basil, fish sauce and lime juice.
- Adjust flavor with more lime juice and basil if needed.
- Pour the clams into a large serving dish and garnish with chives.
- Serve with lime wedges.
Notes
For a brighter flavor, you may also add in whole Kaffir Lime leaves when the coconut milk is added.
