Teresa's Recipes
Thai Clam Curry
Indulge in a taste of Thailand with this Thai Clam Curry. This dish is a symphony of flavors, combining the briny taste of fresh clams with the rich and creamy texture of coconut milk. A blend of red curry paste, ginger, and garlic gives it a fiery kick, while the sweetness of palm sugar and the tanginess of lime juice bring balance. Garnished with fresh cilantro, this curry is a perfect showcase of Thai culinary tradition.
Ingredients
- A handful, finely chopped Fresh cilantro
- 2 tablespoons Lime juice
- 1 tablespoon Palm sugar
- 2 tablespoons Fish sauce
- 1 can (400ml) Coconut milk
- 2 tablespoons Red curry paste
- 1 tablespoon, grated Ginger
- 2 cloves, minced Garlic
- 1 medium, finely chopped Onion
- 2 tablespoons Coconut oil
- 2 pounds, fresh and cleaned Clams
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Calories: 320
- Fat: 18g
- Carbs: 20g
- Protein: 20g
- Sodium: 810mg
- Sugar: 8g
Instructions
- Start by cleaning the clams under cold running water, removing any dirt or sand.
- In a large pan, heat the coconut oil over medium heat.
- Add the finely chopped onion, minced garlic, and grated ginger to the pan. Sauté until the mix releases a beautiful, aromatic fragrance and the onion turns translucent, about 5 minutes.
- Infuse the red curry paste into the mix, stir well and let it cook for another minute to intensify the flavors.
- Pour in the creamy coconut milk, stir well and bring the mixture to a gentle simmer.
- Add the cleaned clams to the pan. Cover the pan with a lid and let it cook for about 5-7 minutes, or until the clams have opened up, signifying they're cooked.
- It's essential to remove and discard any unopened clams as they might not be safe to eat.
- Stir in the fish sauce, palm sugar, and lime juice. Allow it to cook for another 2 minutes, letting the flavors meld together.
- Before serving, garnish the dish with fresh, finely chopped cilantro for a pop of freshness and color.
- Serve the Thai Clam Curry piping hot, ideally with a side of steamed jasmine rice or crusty bread to soak up the delicious curry.