Ingredients
Gathering the right ingredients is half the fun! Here’s what you’ll need:
- 2 pounds fresh clams, scrubbed and rinsed
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 tablespoons red curry paste
- 1 can (14 ounces) coconut milk
- 1 cup chicken or vegetable broth
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- Juice of 1 lime
- Fresh cilantro for garnish
- Sliced red chili for garnish (optional)
If you prefer a milder curry, you can reduce the amount of red curry paste or substitute with yellow curry paste for a different flavor profile. For a vegetarian twist, swap the clams with firm tofu and adjust the cooking time accordingly.
Instructions
Ready to dive into this culinary delight? Follow these steps:
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
- Add the minced garlic and grated ginger, stirring for an additional minute until fragrant.
- Mix in the red curry paste, cooking for another 2 minutes to release its flavors.
- Pour in the coconut milk and broth, stirring well to combine. Bring the mixture to a gentle simmer.
- Add the clams to the pot, cover, and cook for 5-7 minutes until the clams open up. Discard any that do not open.
- Stir in the fish sauce, brown sugar, and lime juice. Taste and adjust the seasoning if needed.
- Garnish with fresh cilantro and sliced red chili before serving.
As I often say, cooking is an art, and you should feel free to adjust the flavors to suit your palate. My abuela always emphasized the importance of tasting as you cook — a tradition I cherish and encourage you to embrace.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International