The spiciness of the Red Curry complements these clams perfectly, making this dish hard to resist!
|1⁄8||Cup||red curry paste|
|1||Cup||thinly sliced bell pepper|
|4||Pound||manila clams, scrubbed|
|1⁄2||Cup||Thai basil leaves, thinly sliced|
|1⁄8||Cup||sliced chives or green onions|
For a brighter flavor, you may also add in whole Kaffir Lime leaves when the coconut milk is added.
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