Thai Clam Curry

Ingredients

• Fresh cilantro (a handful, finely chopped)
• Lime juice (2 tablespoons)
• Palm sugar (1 tablespoon)
• Fish sauce (2 tablespoons)
• Coconut milk (1 can (400ml))
• Red curry paste (2 tablespoons)
• Ginger (1 tablespoon, grated)
• Garlic (2 cloves, minced)
• Onion (1 medium, finely chopped)
• Coconut oil (2 tablespoons)
• Clams (2 pounds, fresh and cleaned)

Instructions

1. Start by cleaning the clams under cold running water, removing any dirt or sand.
2. In a large pan, heat the coconut oil over medium heat.
3. 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.
4. Infuse the red curry paste into the mix, stir well and let it cook for another minute to intensify the flavors.
5. Pour in the creamy coconut milk, stir well and bring the mixture to a gentle simmer.
6. 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.
7. It's essential to remove and discard any unopened clams as they might not be safe to eat.
8. Stir in the fish sauce, palm sugar, and lime juice. Allow it to cook for another 2 minutes, letting the flavors meld together.
9. Before serving, garnish the dish with fresh, finely chopped cilantro for a pop of freshness and color.
10. Serve the Thai Clam Curry piping hot, ideally with a side of steamed jasmine rice or crusty bread to soak up the delicious curry.