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 Tbsp of fish sauce and increasing to taste from there. And here's a few notes about prepping clams. 

Ingredients

• 5 lbs Manila clams 
• 2 Tbsp chopped ginger
• 2 Tbsp chopped garlic
• 4 Tbsp red curry paste
• 2 cans coconut milk (full fat unsweetened)
• 2-3 cups veggie stock
• Fish sauce to taste
• 4-5 lime leaves
• Cilantro to taste

Procedure

Sauté 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!