Ingredients
Scale
Gathering ingredients for this dish is as simple as a trip to your local market. You won’t need anything fancy, just some pantry staples and a few fresh picks.
- 2 pounds of fresh clams, scrubbed and cleaned
- 1 tablespoon vegetable oil
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 red chili, sliced thin (remove seeds for less heat)
- 1 can (14 ounces) coconut milk
- 1 tablespoon red curry paste
- 1 tablespoon fish sauce (or soy sauce for a vegetarian twist)
- Zest and juice of 1 lime
- 1 tablespoon brown sugar
- Fresh cilantro, chopped, for garnish
- Steamed rice or crusty bread, for serving
If you’re out of one or two ingredients, don’t stress. Swap in what you have—this recipe is forgiving like that.
Instructions
Let’s get cooking! Here’s how to bring this dish to life:
- Heat the vegetable oil in a large pot over medium heat. Add the garlic, ginger, and red chili, and sauté until fragrant, about 2 minutes. This is where the magic begins, so take a moment to breathe in those aromas.
- Stir in the red curry paste and cook for another minute, allowing the spices to bloom. If you’re like me, this is where you might start dancing around the kitchen a bit.
- Add the coconut milk, fish sauce, lime zest, lime juice, and brown sugar to the pot. Stir everything together and bring to a gentle simmer.
- Add the clams, cover the pot, and cook for about 5-7 minutes, or until the clams have opened. Discard any that remain closed.
- Give everything a good stir, then taste the broth, adjusting the seasoning if needed.
- Finish with a generous handful of chopped cilantro for that fresh, herby finish.
See? Not too many steps, and each one fills your home with those comforting, inviting scents that bring everyone to the table.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Thai Coconut Curry Clams, recipe, cooking, food
