This recipe is one of my favorite spicy seafood dishes - there's nothing better than eating this with your family for a relaxing night at home. Serve with chilled white wine. I personally like it with good riesling like Zind Humbrecht or Richter Veldenzer Elisenberg. Enjoy!
Note: Discard any clams with a broken shell or that is open before cooking as it may be dead and this will cause food poisoning. You should also discard any clam that remains closed once cooked.
The sauce itself is absolutely delicious, save it for dipping the crusty bread.
- 2 Tbsp. olive oil
- 3 cloves fresh garlic, minced
- 1 Tbsp. minced fresh ginger
- 3 tsp green curry paste
- 2 tsp fish sauce (from the asian market)
- 1 can (14fl oz) coconut milk
- 2 dozen of clams, well rinsed and cleaned
- 3 Tbsp. fresh cilantro, chopped
- 1 lime cut into wedges
- toasted ciabatta bread to dip into the sauce
Heat the oil in a large heavy-based saucepan, add the garlic and ginger. Cook for 2-3 minutes until garlic is fragrant but not burned. Add the green curry paste and the fish sauce. Pour the coconut milk into the pot. Stir the mixture for a few seconds until well mixed. Add the clams and cooked covered for 5-7 minutes, shaking the pan occasionally, until clams have opened. If any clams are not open, tap with a spoon; if they still do not open, remove and discard.
Transfer clams and sauce to a large serving bowl, add the cilantro and squeeze fresh lime juice over the dish.
Adapted from Savory Sweet Life