Green Curry Clams Recipe

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.