Stir-Fried Clams With Thai Chili Jam And Basil Recipe

1. 1

   Heat the oil in a large saute pan or a wok over medium-high heat. Add the minced garlic and fry until it's fragrant and just starting to turn light brown.

2. 2

   Stir in Nam Prik Pao; mix well.

3. 3

   Add the clams and sliced peppers to the pan; close the lid. Shake the clams around to make sure they open up and are cooked evenly. After about 2 minutes, open the lid. Pick out the clams that don't open up and discard them.

4. 4

   Check for seasoning. Add fish sauce to taste.

5. 5

   Stir in the basil leaves. Once they're wilted, remove the pan from heat. Serve over rice.

* Per serving · 4 servings · Values may vary.

No additional tips available.