Thai Red Curry Coconut Clams

Thai Red Curry Coconut Clams are a delicious and healthy dish that is perfect for any occasion. The sweet and creamy coconut broth is perfectly balanced with the spiciness of the Thai red curry paste. The clams are cooked until they are tender and juicy, and the dish is garnished with fresh coriander for a pop of flavor and color.

To make Thai Red Curry Coconut Clams, start by purging the clams in salt water for 1-2 hours. This will help to remove any grit or sand. Once the clams are purged, rinse them well and drain.

Heat some oil in a wok and add the shallots, garlic, lemongrass, and ginger. Sauté until fragrant, then add the curry paste and fry for 1 minute. Add the chicken stock, coconut milk, lime juice, and kaffir lime leaves. Bring the mixture to a simmer and season with sugar, salt, and pepper to taste.

Add the clams to the wok and cover. Cook over high heat for 5-7 minutes, or until most of the clams have opened. Stir in the chopped coriander and serve immediately with steaming hot rice or bread for dipping.

Thai Red Curry Coconut Clams are a tasty and unique dish that is sure to please your guests. They are also very healthy, as clams are a good source of protein and omega-3 fatty acids. If you are looking for a delicious and healthy meal, give Thai Red Curry Coconut Clams a try!

Thai Red Curry Coconut Clams

Recipe by Tasty Visit Course: Appetizers, Main CourseCuisine: Thai FoodDifficulty: Easy

Servings

1

servings

Prep time

30

minutes

Cooking time

15

minutes

Calories

823

kcal

Total time

45

minutes

Thai Red Curry Coconut Clams is a flavorful and healthy dish made with tender clams in a creamy, spicy coconut broth. To make it, soak the clams to remove any sand, then cook shallots, garlic, lemongrass, and ginger until fragrant. Add Thai red curry paste, chicken stock, coconut milk, lime juice, and kaffir lime leaves, and let it simmer. Add the clams and cook until they open, then garnish with fresh coriander. This dish is perfect with rice or bread and is packed with protein and omega-3s for a nutritious meal.

Ingredients

• 1 kilograms 1 clams

• 12 12 cherry tomatoes, halved

• 2 tablespoons 2 oil

• 3 3 shallots, sliced

• 3 3 garlic, minced

• 1 1 stalk of lemongrass, minced

• 1 tablespoon 1 chopped ginger

• 4 tablespoons 4 Thai red curry paste

• 250 250 millilitres of chicken stock

• 250 250 millilitres of Ayam brand coconut milk

• 1/4 cup 1/4 lime juice

• 3 3 kaffir lime leaves

• 1 teaspoon 1 sugar

• salt & pepper to taste

• handful chopped coriander

Directions

• Submerge the clams in a pot of salt water for 1-2 hours to allow it to purge out any residues.
• Rinse and drain well.
• Heat oil in wok. Add shallots, garlic, lemongrass and ginger, saute till fragrant.
• Add in curry paste and fry for 1 min.
• Add in stock, coconut milk, lime juice and lime leaves.
• Bring to a simmer. Add sugar, salt & pepper to taste.
• Add in clams and mix well.
• Cover wok and cook over high heat for 5-7 mins or until most of the clams have opened.
• Stir in chopped coriander and dish up.
• Serve immediately.

Recipe Video

Notes

• Serve with steaming hot rice or bread for dipping.

Nutrition Facts

• Total number of serves: 1
• Calories: 823kcal
• Carbohydrates: 87g
• Protein: 14g
• Fat: 48g
• Saturated Fat: 10g
• Sodium: 3199mg
• Fiber: 17g
• Sugar: 43g