Steamed Clams With Thai Red Curry
Steamed Clams With Thai Red Curry
The spiciness of the Red Curry complements these clams perfectly, making this dish hard to resist!
Ingredients
- 1 tablespoon canola oil
- 0.125 cup red curry paste
- 1 cup thinly sliced bell pepper
- 4 cloves garlic chopped
- 2 cans coconut milk
- 4 pounds manila clams, scrubbed
- 0.5 cup Thai basil leaves, thinly sliced
- 1 tablespoon fish sauce
- 3 tablespoons lime juice
- 0.125 cup sliced chives or green onions
- lime wedges
Instructions
- 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.
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