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Thai Coconut Curry Clams

Thai Coconut Curry Clams

A delicious and aromatic dish featuring fresh clams in a creamy coconut curry sauce.

  • Total Time: 25

Ingredients

Scale
  • 2 pounds fresh clams (scrubbed and rinsed)
  • 1 can (13.5 oz) coconut milk
  • 2 tablespoons red curry paste
  • 1 tablespoon fish sauce
  • 1 tablespoon fresh lime juice
  • 1 tablespoon brown sugar
  • 2 cloves garlic (minced)
  • 1 tablespoon ginger (grated)
  • 1 small onion (sliced)
  • 1 small red bell pepper (sliced)
  • 1 cup vegetable or chicken broth
  • to taste fresh cilantro (for garnish)

Instructions

  • In a large pot, heat a little oil over medium heat. Add the sliced onion and bell pepper, cooking until they become tender, about 5 minutes.
  • Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
  • Add the red curry paste, stirring well to combine with the vegetables.
  • Pour in the coconut milk, broth, fish sauce, lime juice, and brown sugar. Bring the mixture to a gentle simmer.
  • Add the cleaned clams to the pot. Cover and cook for 5-7 minutes, or until the clams have opened. Discard any that remain closed.
  • Garnish with fresh cilantro before serving. Enjoy your warm bowl of Thai Coconut Curry Clams!
  • Prep Time: 10
  • Cook Time: 15

Nutrition

  • Calories: 400
  • Fat: 30g
  • Carbohydrates: 16g
  • Protein: 20g