The Greenest Coconut Curry With Clams And Rice Noodles Food

THE GREENEST COCONUT CURRY WITH CLAMS AND RICE NOODLES

The Greenest Coconut Curry with Clams and Rice Noodles image

Coconut cream is what gives this soup its velvety richness. Otherwise it'd just be green juice and noodles!

Provided by Andy Baraghani

Categories Bon Appétit Soup/Stew Curry Clam Shellfish Seafood Dinner Chile Pepper Ginger Coconut Cilantro Basil Noodle

Yield 4 servings

Number Of Ingredients 14

Ingredients

2 serrano chiles, 1 coarsely chopped, 1 thinly sliced
1 (3-inch) piece ginger, peeled, thinly sliced
2 lemongrass stalks, bottom third only, tough outer layers removed, thinly sliced
2 garlic cloves, smashed
1 tablespoon fish sauce
1 tablespoon light brown sugar
1 (5.4-ounce) can coconut cream
3 cups cilantro leaves with tender stems
3 cups basil leaves, plus more for serving
2 tablespoons virgin coconut oil or vegetable oil
36 littleneck clams (about 4 pounds), scrubbed
8 ounces rice stick noodles
1/2 lime
Kosher salt

Steps:

Purée chopped chile, ginger, lemongrass, garlic, fish sauce, brown sugar, and 3 cups water in a blender until smooth. Transfer curry to a small bowl. Reserve blender (no need to clean).
Purée coconut cream, cilantro, 3 cups basil, and 1/4 cup ice water in blender until very smooth; set herb purée aside.
Heat oil in a large saucepan or small pot over medium-high. Add clams, cover, and cook until clams open, 5-7 minutes. Uncover and transfer opened clams to a medium bowl, reserving cooking liquid in saucepan. If any clams are still closed, cover and cook a few minutes longer, then add to bowl with others; discard any clams that refuse to open.
Add curry base to saucepan and bring to a boil. Reduce heat and simmer 10 minutes to let flavors meld.
Meanwhile, cook noodles according to package directions. Drain and rinse under cold water. Divide among bowls.
Using a slotted spoon, transfer clams to noodle bowls. Pour any accumulated clam-cooking liquid into curry mixture and stir in herb purée; bring to a boil. Immediately remove from heat and squeeze in juice from lime. Taste and season with salt if needed. Ladle curry over clams and noodles. Top with sliced chile and basil leaves.

PRAWN & COCONUT CURRY

Prawn & coconut curry image

Delicious curry with fresh spicy flavours - ideal for part of a relaxed curry buffet

Provided by Sara Buenfeld

Categories Buffet, Dinner, Main course, Side dish

Time 32m

Number Of Ingredients 14

Ingredients

2 onions, sliced
thumb-size piece fresh root ginger, grated
4 garlic cloves, crushed
2 tbsp sunflower oil
½ tsp turmeric
1 tbsp ground coriander
400ml can chopped tomatoes in rich juice
100g creamed coconut, chopped
1 tbsp mango chutney
1 green chilli, halved, deseeded and sliced at an angle
3 x 200g bags large, raw, peeled prawn, thawed if frozen, drained
handful chopped coriander
juice 1 lemon
1 large green pepper, quartered, deseeded and sliced at an angle

Steps:

Fry the onions, ginger and garlic in the oil for about 10 mins. Stir in the turmeric and coriander, then fry for 1 min more. Tip the mixture into a blender with the tomatoes and creamed coconut, then blend to a purée.
Return to the pan with 300ml water, the chutney, chilli and pepper and simmer for 10 mins. You can freeze it at this stage.
Stir in the prawns and cook for a few mins more until they turn pink - take care not to overcook them or they'll become tough. Add the coriander, then season to taste with salt, pepper and lemon juice just before serving.

Nutrition Facts : Calories 163 calories, Fat 8 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 5 grams sugar, Fiber 1 grams fiber, Protein 15 grams protein, Sodium 0.55 milligram of sodium

COCONUT CURRY RICE

Coconut Curry Rice image

I couldn't find a recipe with both coconut milk and curry - so I came up with this. It works for our family and I hope you like it, too.

Provided by DebS 2

Categories White Rice

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

1 cup basmati rice or 1 cup jasmine rice
1 (14 ounce) can coconut milk
1/4 cup water
1/2 teaspoon salt
1/2 teaspoon sugar
2 teaspoons fresh ginger, grated
1/2 teaspoon curry powder

Steps:

Combine all ingredients in a saucepan.
Bring to a boil.
Cover and reduce heat to low.
Cook about 15 minutes.
Stir and fluff rice.
Let stand 5 minutes.

Nutrition Facts : Calories 544.6, Fat 18.3, SaturatedFat 16.3, Sodium 331.9, Carbohydrate 91.7, Fiber 1.9, Sugar 54.3, Protein 4.9

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Purée chopped chile, ginger, lemongrass, garlic, fish sauce, brown sugar, and 3 cups water in a blender until smooth. Transfer curry to a small bowl. Reserve blender (no need to clean).
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