Steamed Clams With Thai Red Curry

February 7, 2012 / By Foodland

Steamed Clams With Thai Red Curry

The spiciness of the Red Curry complements these clams perfectly, making this dish hard to resist!
Course Appetizer, Snack
Cuisine Fish & Seafood
Servings 6 Servings


  • 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


  1. Preheat large pot that will accommodate the clams.
  2. Heat the oil and add in the curry paste, peppers, and garlic. Cook until the smells of the paste are fragrant.
  3. 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.
  4. 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.
  5. Stir in the basil, fish sauce and lime juice.
  6. Adjust flavor with more lime juice and basil if needed.
  7. Pour the clams into a large serving dish and garnish with chives.
  8. Serve with lime wedges.


For a brighter flavor, you may also add in whole Kaffir Lime leaves when the coconut milk is added.
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