Clams with Red Curry Paste

Clams in a flavorful sauce made from coconut milk and red curry paste.

Details

  • Preparation Time: 10 minutes
  • Cooking Time: 10 minutes
  • Difficulty: 2
  • Spiciness: 2
  • Number of Servings: 4

Ingredients

  • 2 kg Fish, cockle, imitation

  • 6 spoon Water

  • 2 pod Garlic, fresh

  • 1 piece Juice, lime

  • 1 piece Ginger, fresh

  • 200 ml Coconut milk

  • 2 twigs Coriander, leaves, fresh

  • 0.5 spoons Spices, curry powder

  • 0.5 teaspoons Salt, table

Steps

  1. Scrub the clams with a coarse brush and remove all the stringy attachments. Discard any clams that are already open or broken. Rinse the clams thoroughly. Peel and finely chop the garlic. Thoroughly zest the lime and reserve the juice. Peel and finely chop the ginger. Thoroughly wash and finely chop the cilantro.

  2. Place the clams and water in a large enough pan. Add the lime juice, garlic, and ginger. Cover the pan and cook over high heat for about 2-3 minutes until the clams open. Discard any clams that do not open.

  3. Remove the clams from the pan and place them in a warmed serving bowl. Bring the liquid in the pan back to a boil, then add the coconut milk and wait for it to thicken slightly while boiling. Add the red curry paste and salt, and mix everything well.

  4. Pour the prepared liquid over the clams and add the chopped cilantro. Serve in a bowl and present to your guests.

Nutrition Information (Per 100g)

  • Calories: 95.51 kcal
  • Fat: 0 g
    • Saturated Fat: 0 g
  • Carbohydrates: 10.11 g
    • Sugars: 0 g
  • Protein: 11.02 g
  • Fiber: 0.09 g

Advice

Its good to let the clams soak in fresh water beforehand, changing the water several times. This way, the clams release sand and become at least partially filtered.