Red Curry Clams
Notes
You can adjust the amount of stock and coconut milk based on how much broth you want with your clams. We'd recommend starting with 1 tbl of fish sauce and increasing to taste from there. And here's a few notes about prepping clams.
Ingredients
5 lbs Manila clams
2 tbl chopped ginger
2 tbl chopped garlic
4 tbl red curry paste
2 cans coconut milk
2-3 cups veggie stock
Fish sauce to taste
4-5 lime leaves
Cilantro to taste
Procedure
Saute ginger and garlic. Stir in curry paste until fragrant. Pour in coconut milk and veggie stock and bring to a low simmer. Add fish sauce to taste. Add lime leaves. Stir in clams and cook until clams open up. Remove lime leaves or give everyone a heads up to look out for them. Garnish with cilantro and serve.
Photo credit and recipe inspiration to Emi Matsumoto!