The subtle flavor of clams gets a boost from the bold Thai-inspired curry sauce. Go ahead and try this seafood curry recipe: Mix in other vegetables like carrots, sitaw, and sigarillas.
Green Curry Clams Recipe
Love seafood? Mix you clams with the bold flavors of a Thai curry sauce!
Ingredients
Green Curry Clams Ingredients
- 2 tablespoons vegetable oil divided
- 1 Cup eggplant sliced into 1 1/2 inch pieces
- 2 tablespoons shallots (sibuyas Tagalog) chopped
- 2 tablespoons Garlic minced
- 1/3 Cup store-bought green curry paste
- 1 Cup sweet potato (kamote) sliced into 1 1/2 inch pieces, parboiled
- 2 cups fresh coconut milk (gata)
- 2 kaffir lime leaf crushed
- 1 tablespoon sugar
- fish sauce (patis) to taste
- 1 1/2 kilos Manila Clams (Halaan) scrubbed clean and soaked in salted water
- cilantro (wansoy) for garnish
Instructions
- Heat 1 tablespoon oil in a deep pot or wok over medium heat. Fry eggplant until brown, about 1 minute. Set aside.
- Heat remaining oil in the same pan. Sauté shallots until translucent. Add garlic; sauté until fragrant. Add curry paste; cook for about 1 minute. Add remaining ingredients except for clams. Simmer for about 10 to 15 minutes or until sauce starts to thicken. Taste and adjust seasoning.
- When vegetables are tender, add clams and eggplant. Simmer over medium-low heat for 5 minutes or until clams open. Discard shells that remain closed. Garnish with cilantro.
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