Thai Shrimp And Clam Curry Recipe

Name: Thai Shrimp And Clam Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; 1/4 cup chicken broth, or more as needed (optional); 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

Servings: persons

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
1/4 cup chicken broth, or more as needed (optional)
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

1
Heat peanut oil in a large saucepan over medium-high heat. Add onion and red bell pepper; saute until softened, about 4 minutes. Reduce heat to medium. Add ginger and garlic; cook and stir until fragrant, 1 to 2 minutes. Stir in red chile paste and coconut milk. Add the clams and simmer until flavors combine, 3 to 5 minutes. If curry appears too thick, stir in chicken broth.
2
Finely grate zest from the lime. Stir half of the zest into the curry along with fish sauce and brown sugar. Squeeze some lime juice into the curry. Stir in half of the basil and shrimp; simmer curry until shrimp are opaque and cooked through, 5 to 10 minutes. Thin the curry with more chicken broth if needed.
3
Scoop clams out of the curry, draining their juice back into the saucepan, and discard. Mix in remaining lime zest and basil before serving.

417

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 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, and more.

Yes, Thai Shrimp And Clam Curry falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Thai Shrimp And Clam Curry

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