Ingredients
- 2 tbsp of peanut oil
- 1 big onion, sliced lengthwise after halving
- 1 sizable red bell pepper, deseeded and sliced lengthwise
- 1 tbsp of freshly chopped ginger
- 2 minced garlic cloves
- 1 tsp of red chile paste, adjust to your liking
- 1 can of coconut milk (14 oz)
- 4 freshly scrubbed large cherrystone clams
- ¼ cup of chicken broth, add more if necessary (Optional)
- 1 whole lime
- 1 tsp of fish sauce
- 1 tsp of brown sugar
- 3 tbsp of freshly chopped basil, divided, adjust to your taste
- 12 large shrimp, peeled and deveined
Step 1
Begin by warming up peanut oil in a sizable saucepan on medium-high heat. Throw in the onion and red bell pepper, cooking until they soften, for roughly 4 minutes. Lower the heat to medium, then introduce the ginger and garlic, stirring until you catch a whiff of their delightful fragrance, which should take about 1 to 2 minutes. Next, blend in the red chile paste and coconut milk, followed by the clams. Let them simmer together for about 3 to 5 minutes to meld the flavors. If the curry seems too thick, incorporate some chicken broth to achieve the desired consistency.
Step 2
Get your lime and zest it finely. Add half of the zest to the curry, along with fish sauce and brown sugar. Squeeze in some fresh lime juice to brighten up the flavors. Toss in half of the basil and the shrimp, then let the curry gently simmer until the shrimp turn opaque and are fully cooked, typically around 5 to 10 minutes. If the curry feels too dense, adjust the consistency by adding more chicken broth.
Step 3
Retrieve the clams from the curry, letting their juices drain back into the pan before discarding them. Sprinkle in the remaining lime zest and basil just before serving to elevate the dish.
Extra Tips & Suggestions
- 1. Utilize Mason jars to store leftover curry paste. The airtight seal will keep it fresh for future meals.
- 2. Freeze any extra seafood in individual portions for quick and easy use in future curries.
Reviews
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