Imagine a dish that combines the briny freshness of perfectly cooked clams with the rich, creamy embrace of coconut milk and the fiery kick of Thai red curry paste. This isn't just another seafood recipe - it's a culinary journey that will transform your kitchen into a vibrant Thai street food haven in just 45 minutes. Get ready to impress your dinner guests and tantalize your palate with a recipe that promises to be both exotic and incredibly easy to prepare.
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: Thai
Serves: 4 servings
Ingredients
- 2 pounds clams, cleaned
- 1 can coconut milk
- 2 tablespoons red curry paste
- 1 tablespoon fish sauce
- 1 tablespoon sugar
- 1 cup basil leaves
- 1 lime, juiced
Instructions
- Begin by preparing the clams. Rinse them under cold water to remove any sand or grit. Discard any clams that are open and do not close when tapped.
- In a large pot or Dutch oven, heat a tablespoon of oil over medium heat. Once hot, add the red curry paste and sauté for about 2-3 minutes until fragrant, stirring frequently to prevent burning.
- Pour in the can of coconut milk, stirring well to combine with the curry paste. Bring the mixture to a gentle simmer.
- Add the fish sauce and sugar to the pot, stirring until the sugar is dissolved. This will enhance the flavors of the curry.
- Once the coconut milk mixture is simmering, carefully add the cleaned clams to the pot. Cover with a lid and let them cook for about 5-7 minutes, or until the clams have opened. Discard any clams that remain closed.
- While the clams are cooking, prepare the basil leaves by rinsing them under cold water and patting them dry with a paper towel.
- Once the clams are fully opened, remove the pot from heat. Squeeze the lime juice over the clams and stir in the fresh basil leaves, allowing them to wilt slightly in the residual heat.
- Serve the Thai clams coconut curry hot, garnished with additional basil if desired. Pair with steamed jasmine rice or crusty bread to soak up the delicious curry sauce.
Tips
- Clam Freshness is Key: Always buy the freshest clams possible and discard any that are already open before cooking or don't close when tapped.
- Curry Paste Magic: Toast the red curry paste briefly in oil to release its aromatic oils and intensify the flavor before adding liquid.
- Coconut Milk Trick: Shake the coconut milk can well before opening to ensure a smooth, well-integrated sauce.
- Don't Overcook: Clams cook quickly - remove them from heat as soon as they open to prevent becoming rubbery.
- Basil Brilliance: Add fresh basil leaves at the very end to preserve their bright flavor and vibrant green color.
- Serving Suggestion: Serve immediately with steamed jasmine rice or crusty bread to soak up the delicious curry sauce.
Nutrition Facts
Calories: 283kcal
Carbohydrates: 11g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 55mg
