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Red Curry, Coconut, and Ginger…
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Red Curry, Coconut, and Ginger Infused Author: Savory Sweet LIfe
Prep time: 5 mins
Cook time: 5 mins
Total time: 10 mins
Serves: 2-4
An Asian style steamed clam recipe featuring red curry, coconut milk, garlic, and ginger. Very flavorful and the right amount of spice.
Ingredients
2 tablespoons butter
3 cloves fresh garlic, minced
1 tablespoon minced fresh ginger
3 teaspoons red curry paste
2 teaspoons fish sauce
1 cup chicken broth
1 cup coconut milk (I like Chaokoh brand)
2 pounds of clams (Littlenecks or Manilla), rinsed and cleaned
3 tablespoons fresh cilantro, chopped
optional 1 small lime cut into wedges
Instructions
Melt the butter in a medium pot over medium heat.
Add the garlic and ginger. Cook for 2-3 minutes until garlic is fragrant but not burned.
Add the red curry paste and the fish sauce.
Stir the paste until it has thinned out with the butter.
Pour the chicken broth and coconut milk into the pot. Stir the broth mixture for a couple seconds until well mixed.
Add the clams and cooked covered for 5-7 minutes, stirring occasionally, until clams have opened. Discard any clams that are still closed.
Add the parsley and give the pot a quick stir. Transfer clams and broth to a large serving bowl and squeeze a tablespoon of fresh lime juice over the dish.
Serve additional lime wedges on the site. Enjoy!
source: savorysweetlife.com
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Created January 9, 2012
Author: Savory Sweet LIfe
Prep time: 5 mins
Cook time: 5 mins
Total time: 10 mins
Serves: 2-4
An Asian style steamed clam recipe featuring red curry, coconut milk, garlic, and ginger. Very flavorful and the right amount of spice.
Ingredients
2 tablespoons butter
3 cloves fresh garlic, minced
1 tablespoon minced fresh ginger
3 teaspoons red curry paste
2 teaspoons fish sauce
1 cup chicken broth
1 cup coconut milk (I like Chaokoh brand)
2 pounds of clams (Littlenecks or Manilla), rinsed and cleaned
3 tablespoons fresh cilantro, chopped
optional 1 small lime cut into wedges
Instructions
Melt the butter in a medium pot over medium heat.
Add the garlic and ginger. Cook for 2-3 minutes until garlic is fragrant but not burned.
Add the red curry paste and the fish sauce.
Stir the paste until it has thinned out with the butter.
Pour the chicken broth and coconut milk into the pot. Stir the broth mixture for a couple seconds until well mixed.
Add the clams and cooked covered for 5-7 minutes, stirring occasionally, until clams have opened. Discard any clams that are still closed.
Add the parsley and give the pot a quick stir. Transfer clams and broth to a large serving bowl and squeeze a tablespoon of fresh lime juice over the dish.
Serve additional lime wedges on the site. Enjoy!
source: savorysweetlife.com
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