Description
A rich and aromatic Thai clam curry featuring sweet fresh clams, coconut milk, and traditional Thai spices for a warming, exotic experience.
Ingredients
Scale
- 1 kg fresh clams, cleaned and scrubbed
- 400 ml coconut milk
- 2 tablespoons red curry paste
- 1 tablespoon fish sauce
- 3 kaffir lime leaves, torn
- 1 stalk lemongrass, smashed
- 2 cloves garlic, minced
- 1-inch piece ginger, grated
- 1 tablespoon vegetable oil
- 1 onion, sliced
- 1 red chili, sliced (optional)
- 1 cup Thai basil leaves
- 1 tablespoon lime juice
- 1 tablespoon palm sugar or brown sugar
Instructions
- Clean the clams thoroughly under cold running water. Discard any clams that remain open after tapping.
- Mince garlic, grate ginger, slice onion, and smash lemongrass to release its aroma.
- In a large pot, heat vegetable oil over medium heat and sauté onion until translucent.
- Add garlic and ginger; cook until fragrant (about 1 minute).
- Stir in red curry paste and cook for another minute.
- Pour in coconut milk, fish sauce, kaffir lime leaves, and lemongrass. Bring to a gentle simmer.
- Add clams, cover, and cook for 5–7 minutes until clams open.
- Stir in Thai basil, lime juice, and palm sugar. Adjust seasoning to taste.
- Discard any unopened clams and serve immediately.
Notes
For deeper flavor, simmer the curry base a few extra minutes before adding clams. Avoid overcooking the clams to keep them tender.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 4g
- Sodium: 750mg
- Fat: 25g
- Saturated Fat: 18g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 60mg
Keywords: clam curry, Thai curry, seafood, coconut milk, spicy Thai dish