Steamed Clams With Thai Red Curry

The spiciness of the Red Curry complements these clams perfectly, making this dish hard to resist!



Adjust Servings

Recipe CategoriesAppetizers & Snacks Asian Fish & Seafood


1Tablespooncanola oil
1⁄8Cupred curry paste
1Cupthinly sliced bell pepper
4Clovegarlic chopped
2Cancoconut milk
4Poundmanila clams, scrubbed
1⁄2CupThai basil leaves, thinly sliced
1Tablespoonfish sauce
3Tablespoonlime juice
1⁄8Cupsliced chives or green onions
 eachlime wedges


  1. Preheat large pot that will accommodate the clams.
  2. Heat the oil and add in the curry paste and, peppers, and garlic. Cook until the smells of the paste are fragrant.
  3. Add in 1 cup of coconut milk and whisk until the paste is evenly distributed. Add in the rest of the coconut milk and bring to a simmer. Reduce by 30 percent.
  4. Add clams to pot and bring to a boil. Cover and cook over high heat until clams open, about 8 minutes (discard any clams that do not open). Remove pot from heat.
  5. Stir in the basil, fish sauce and lime juice.
  6. Adjust flavor with more lime juice and basil if needed.
  7. Pour the clams into a large serving dish and garnish with chives.
  8. Serve with lime wedges.


For a brighter flavor, you may also add in whole Kaffir Lime leaves when the coconut milk is added.


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