Green Curry Clams
Green Curry Clams is one of those recipes that always comes through and requires not a whole lot on your part. Creamy curry broth, tender clam meat, and a little spice make up this wonderful dish and guaranteed to be loved by all.
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Servings: 2
Ingredients
- 32 littleneck clams
- 1½ tablespoons ghee or avocado oil
- 1 tablespoon ginger, finely chopped
- 1½ tablespoons garlic, finely chopped
- 2½ tablespoons Maesri Green Curry Paste
- 1 tablespoon brown sugar
- ¾ cup chicken broth, I use Bonafide Provisions
- 2 kaffir limes leaves, ribs removed, thinly slices or 1½ teaspoons lime zest
- 1 cup full-fat coconut milk, I use Aroy-D
- 1½ teaspoons fish sauce
- 1 teaspoon lime juice
To Serve
- Jasmine rice
- Crusty baguette
Instructions
Fresh Farmed Clams
- Discard clams that have cracked or missing pieces to its shell.
- Scrub shells with a bristle pad or coarse sponge. Set aside until ready to cook.
Fresh Wild Clams
- Discard clams that have cracked or missing pieces to its shell.
- Place clams in a large mixing bowl and fill with water. Add ½ cup kosher salt and swirl until salt dissolves. Leave clams for 30 minutes then discard water. If a considerable amount of sand is released from clams, repeat cleaning again. Set aside until ready to cook.
Cooking
- In a skillet or dutch oven over medium high heat, add ghee or avocado oil and sauté ginger and garlic until fragrant, about 2-3 minutes.
- Add green curry paste and brown sugar and cook for 1 minute. Mix well with garlic + ginger mixture.
- Add chicken broth and coconut milk. Stir well and bring to a boil, then add clams and kaffir leaves or lime zest. Once mixture comes to a boil again, lower heat to a simmer and cover.
- Cook for 5-7 minutes or until clams have fully opened. Discard any clams that remain closed.
- Add fish sauce and lime juice and stir.
- Serve with jasmine rice and top with chopped cilantro.