Thai curry with seafood has always been one of my favourites. If you want to use prepared curry pastes there are many available in Asian markets. Mae Ploy, Mae Sri, Lobo, and a few others are often available here in California. I like to brighten the flavor of prepared curry pastes by adding some slivers of Kaffier Lime leaves. They add a lovely fragrance to this broth.
You can make your own curry pastes and keep in glass jars in your refrigerator for easy quick meals.
Clams in Thai Coconut Red Curry
My quick and easy amazing appetizer or main course recipe will become a favourite the minute you taste it. You’ll love that it takes less than 15 minutes to prepare.
Serves: 4 as entre, or more than a dozen as an appetizer
2 tablespoons coconut oil
6-8 cloves fresh garlic, minced
2 tablespoons minced fresh ginger
1 ˝ to 2 tablespoons red curry paste
1 pair of Kaffier Lime leaves slivered^optional
1 tablespoon fish sauce
2 cups seafood broth
2 cups coconut milk ( Chaokoh brand is good or Mae Ploy)
4 pounds of clams (Littlenecks or Manilla), rinsed and cleaned
6 tablespoons fresh cilantro, chopped
l lime cut into wedges
Melt the coconut oil in a medium pot over medium heat.
Add the garlic and ginger. Cook for 2-3 minutes until garlic is fragrant but not burned.
Add the red curry paste, fry until it is fragrant and separates, add the fish sauce, kaffier lime leaves if using blend in.
Pour the broth and coconut milk into the pot. Stir the broth mixture for a couple seconds until well mixed.
Add the clams and cooked covered for 5-7 minutes, stirring occasionally, until clams have opened. Discard any clams that are still closed.
Add the cilantro and give the pot a quick stir. Transfer clams and broth to a large serving bowl and squeeze a tablespoon of fresh lime juice over the dish.
Serve additional lime wedges and nam Phrik pla for diners to adjust to their taste. The broth is good with bean thread noodles, rice or crusty bread.