Thai Clams In A Coconut Curry Broth Food

THAI CLAMS IN A COCONUT CURRY BROTH

Steps:

• Dice shallots and mince garlic, ginger and chili. Set aside.
• Melt butter in a heavy pot. Sauté the shallots, then add the garlic, ginger and thai chili, cooking until fragrant, about one minute.
• Deglaze the pan with the wine.
• Add the curry powder and stir.
• Pour in the coconut milk, chili, salt and honey and bring to a simmer.
• Add in the clams and simmer until clams are opened up, about 10-15 minutes.
• Finish by adding in the lime zest and juice and garnish with cilantro.
• Enjoy!

THAI CLAMS IN A COCONUT, GINGER & LIME BROTH

Steps:

• CLEAN: Add the clams to a bowl and cover them with cold water. Let them soak for 15 minutes, then pour off the water, and recover them with more cold water. Fill a second bowl halfway with cold water. Use a stiff brush or sponge to remove any sand or debris from each individual clam and then drop them into the second bowl with clean water. Once the clams have been cleaned, tap any open clams on the side of the bowl and watch to see if they close. Discard any clams that do not close. Put the cleaned clams into the fridge while you prep the rest of your ingredients.
• PREP: Scrape the skin from the ginger root with the back of a spoon, then peel the garlic cloves and shallot. Use a mandoline to slice the ginger and garlic finely, then mince the shallot. Use the back of your knife to bruise the fresh lemongrass and remove the tough, woody outer layers. Stack the basil leaves on top of each other, then roll them together to slice them finely into strips.
• SIMMER: Add the oil to the bottom of a large pan over medium heat - whatever you use needs to be large enough to add the clams to later and have a lid. Add the ginger, garlic, shallot and lemongrass to the pan and cook for a minute or two, until fragrant, stirring to avoid any burning or color change. Add the coconut milk, fresh basil, kaffir lime leaves, fish sauce and dried Thai basil (if using). Stir together and simmer gently on the stove top for 10 - 15 minutes, uncovered, to both infuse and reduce the coconut milk. Reducing the coconut milk down now means that it won't end up too watery later when the clams are added and release extra water into the broth.
• STEAM: Remove and discard the lemongrass and kaffir lime leaves. Drain the clams and rinse them to make sure you've gotten rid of any sand or grit, then add them to the coconut milk broth and cover the pan with a lid. Watch the heat to make sure that the coconut milk broth simmers but doesn't boil and cook until the clams have opened. Uncover the pan, discard any unopened clams and stir through the fresh lime juice. Serve the clams in the broth, with thinly sliced radishes and green onions to garnish. Don't forget to slurp up that broth with a spoon!

FRAGRANT THAI-STYLE CLAMS IN COCONUT BROTH

Steps:

• Heat coconut oil in a heavy-bottomed soup pot over medium-high heat. Add onions and cook until softened, about 5 minutes. Add chicken broth and bring to a simmer.
• Add lemongrass, galangal, ginger, chiles, lime leaves, sugar and fish sauce. Simmer for 20 minutes. Add coconut milk, then taste broth for salt and adjust. (You may prepare up to this point 1 to 2 hours in advance and leave at room temperature.)
• Bring mixture to a boil over high heat and add clams. Cover and cook for 5 to 8 minutes, stirring once or twice, until all clams have opened.
• Transfer clams to soup bowls. Strain broth if desired and ladle over clams. Sprinkle with cilantro and scallions. Squeeze lime over each bowl and serve with lime wedges.

CLAMS AND MUSSELS IN THAI CURRY SAUCE

Steps:

• Heat the oil in a large pot over medium-high heat. Add the ginger, garlic and chiles and stir-fry until fragrant, 1 to 2 minutes. Add the curry paste and ketchup and fry until slightly browned, 3 to 4 more minutes. Add the lime juice and 3 cups water, cover and bring to a boil. Add the clams; cover and steam until they open slightly, about 3 minutes. Add the mussels; cover and steam until they open slightly, 3 to 4 minutes. Stir in the bell pepper and half of the cilantro and basil. Cook, covered, until the pepper is crisp-tender, about 2 minutes. Transfer the clams and mussels to serving bowls and ladle the broth on top. Sprinkle with the remaining cilantro and basil and garnish with lime. Serve with crusty bread, if desired.

INSTANT POT THAI COCONUT CLAMS

Steps:

• Using the sauté function, heat the oil in the pressure cooker. Add the shallots and sauté until they are soft and browned at the edges, 3 to 5 minutes.
• Meanwhile, peel the outer layers from the lemongrass stalk and smash the inner core with the side of a heavy knife to bruise it (this helps release the flavor). Finely chop the core.
• Add the lemongrass to the pot along with the stock, ginger, jalapeños, fish sauce, and brown sugar. Stir until the sugar has dissolved, and then bring the sauce up to a simmer, and simmer for 1 minute. Stir in the coconut milk and simmer until it has reduced by a third and is beginning to thicken, 5 minutes.
• Add the clams, cover, and cook on low pressure for 1 minute. Release the pressure manually. Discard any clams that didn't open. Taste the sauce, and season it with salt and pepper to taste.
• Serve the clams in bowls, spooning some broth over them and garnishing with the scallion, cilantro, and a squeeze of lime juice.

CLAMS AND MUSSELS IN THAI CURRY SAUCE

Steps:

• In a large pot, heat the oil over medium high heat.
• Add the ginger, garlic, and chile and stir fry until fragrant.
• Add the curry paste and ketchup and fry until they start to brown.
• Add the lime juice and water. Cover and bring to a boil.
• Add the clams. Cover and cook until they start to open, 3 minutes or so.
• Add the mussels, recover, and cook until they open slightly, about 3 more minutes.
• Add the red bell pepper, half the cilantro and basil. Stir to combine.
• Cover and cook for another 2 minutes, until the pepper starts to get tender.
• Remove the shellfish to a serving bowl, discarding any that did not open. Ladle the broth over the top, then sprinkle with the remaining cilantro and basil.
• Serve with lime wedges for squeezing, and french bread to sop up the broth.