Thai Clams in a Coconut Curry Broth
Fresh clams simmer in a fragrant broth of coconut milk, white wine and spices. Serve with rice or a crusty loaf of bread and a fresh green salad.
Servings 4 Servings
Ingredients
- 3 lbs clams
- 2 shallots finely diced
- 2 cloves of garlic
- 1 thumb fresh ginger about 1 1/2 T minced
- 1/4 cup butter
- 1/2 cup white wine
- 2 t curry powder
- 1 can coconut milk
- 1 T honey or other sweetener like palm sugar or brown sugar
- 1 Thai red chili minced (or a pinch of red pepper flakes)
- 1/4 t salt or more to taste
- 1 lime zest and juice
- 1/2 c cilantro chopped
Instructions
- 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!
Notes
*If you find the broth too thick, you can add in 1/2 c of chicken or vegetable broth in step 5.