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Thai Shrimp and Clam Curry
Thai Shrimp and Clam Curry
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Prep Time:
30 minutes
Cook Time:
15 minutes
Total Time:
45 minutes
Spicy Thai seafood curry with lime and basil served over brown rice for a delicious meal.
Ingredients:
  • 2 tablespoons peanut oil
  • 1 large onion, halved and sliced lengthwise
  • 1 large red bell pepper, seeded and sliced lengthwise
  • 1 tablespoon chopped fresh ginger
  • 2 cloves garlic, minced
  • 1 teaspoon red chile paste, or more to taste
  • 1 (14 ounce) can coconut milk
  • 4 large fresh cherrystone clams, scrubbed
  • 0.25 cup chicken broth, or more as needed
  • 1 fresh lime
  • 1 teaspoon fish sauce
  • 1 teaspoon brown sugar
  • 3 tablespoons chopped fresh basil, divided, or more to taste
  • 12 large shrimp, peeled and deveined
Instructions:
  • In a large saucepan over medium-high heat, saute onion and red bell pepper in peanut oil until softened. Lower heat to medium, add ginger and garlic, cook until fragrant. Mix in red chile paste and coconut milk. Add clams, simmer until flavors blend. If curry is thick, stir in chicken broth.
  • Grate lime zest finely and mix half with curry, fish sauce, and brown sugar. Squeeze lime juice into the curry. Add half of the basil and shrimp; cook until shrimp are opaque and fully cooked, 5 to 10 minutes. Add more chicken broth to thin the curry if necessary.
  • Remove the clams from the curry, allow the juice to drip back into the saucepan, and discard the clams. Stir in the rest of the lime zest and basil before serving.

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