The Greenest Coconut Curry With Clams And Rice Noodles Recipes

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COCONUT CURRY WITH MUSSELS AND CLAMS



Coconut Curry with Mussels and Clams image

Green curry and shellfish are a classic combination. With ginger and green curry paste, this fragrant curry evokes the flavors of Thailand. This light one-pot dish comes together in just 30 minutes.

Provided by Food Network

Categories     appetizer

Time 30m

Yield 2 servings

Number Of Ingredients 14

1 tablespoon oil canola
1 stalk lemongrass, outer layer removed, tender inner core finely chopped, optional
1-inch piece fresh ginger, peeled and finely chopped
2 cloves garlic, finely chopped
2 tablespoons green curry paste
2 tablespoons fish sauce
2 teaspoons coconut sugar or brown sugar
One 14-ounce can coconut milk
1 pound fresh clams, scrubbed
1 pound fresh mussels, scrubbed
1/2 cup Thai basil leaves or sweet basil leaves
1/2 cup cilantro leaves
3 tablespoons fresh lime juice
Crusty bread, for serving

Steps:

  • Heat the oil in a medium Dutch oven over medium-high heat. Add the lemongrass if using, ginger and garlic and cook, stirring, until fragrant, about 2 minutes. Add the curry paste, fish sauce and sugar and cook, stirring, until the sugar dissolves, about 2 minutes.
  • Add the coconut milk and bring to simmer. Add the clams and mussels and reduce the heat, cover and simmer until the shells open, 5 to 7 minutes. Discard any unopened shells.
  • Stir in the basil, cilantro and lime juice. Divide the mussels and clams between two bowls, spoon the broth over them and serve with crusty bread.

FRAGRANT THAI-STYLE CLAMS IN COCONUT BROTH



Fragrant Thai-Style Clams in Coconut Broth image

The classic, highly aromatic Thai seasoning for seafood includes lemongrass, galangal, lime leaf, hot pepper and coconut milk. Spicy and refreshing, the bright-tasting broth is a mix of sweet, salty, sour and herbaceous. You may substitute mussels or prawns for the clams.

Provided by David Tanis

Categories     quick, seafood, soups and stews, appetizer, main course

Time 30m

Yield 2 main course or 4 appetizer servings

Number Of Ingredients 16

1 tablespoon coconut oil
1 red onion, peeled, halved and sliced into 1/4-inch half-moons
2 cups chicken broth
1 stalk lemongrass, pale bottom part only, smashed and cut in thick diagonal slices
3 slices galangal, 1/4 inch thick (see note)
3 slices ginger, 1/4 inch thick
3 or 4 small hot Thai chiles, thinly sliced
4 makrut lime leaves, torn
1 tablespoon palm sugar or brown sugar
1 tablespoon fish sauce
1 cup coconut milk
Salt, to taste
2 pounds small clams
1 cup roughly chopped cilantro, leaves and tender stems
1/2 cup thinly sliced scallions, white and tender green parts
Lime wedges, for serving

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.

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