The Greenest Coconut Curry With Clams And Rice Noodles Recipe

Name: The Greenest Coconut Curry With Clams And Rice Noodles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 serrano chiles, 1 coarsely chopped, 1 thinly sliced; 1 (3-inch) piece ginger, peeled, thinly sliced; 2 lemongrass stalks, bottom third only, tough outer layers removed, thinly sliced; 2 garlic cloves, smashed; 1 tablespoon fish sauce; 1 tablespoon light brown sugar; 1 (5.4-ounce) can coconut cream; 3 cups cilantro leaves with tender stems; 3 cups basil leaves, plus more for serving; 2 tablespoons virgin coconut oil or vegetable oil; 36 littleneck clams (about 4 pounds), scrubbed; 8 ounces rice stick noodles; 1/2 lime; Kosher salt

Servings: persons

2 serrano chiles, 1 coarsely chopped, 1 thinly sliced
1 (3-inch) piece ginger, peeled, thinly sliced
2 lemongrass stalks, bottom third only, tough outer layers removed, thinly sliced
2 garlic cloves, smashed
1 tablespoon fish sauce
1 tablespoon light brown sugar
1 (5.4-ounce) can coconut cream
3 cups cilantro leaves with tender stems
3 cups basil leaves, plus more for serving
2 tablespoons virgin coconut oil or vegetable oil
36 littleneck clams (about 4 pounds), scrubbed
8 ounces rice stick noodles
1/2 lime
Kosher salt

1
Puree chopped chile, ginger, lemongrass, garlic, fish sauce, brown sugar, and 3 cups water in a blender until smooth. Transfer curry to a small bowl. Reserve blender (no need to clean).
2
Puree coconut cream, cilantro, 3 cups basil, and 1/4 cup ice water in blender until very smooth; set herb puree aside.
3
Heat oil in a large saucepan or small pot over medium-high. Add clams, cover, and cook until clams open, 5-7 minutes. Uncover and transfer opened clams to a medium bowl, reserving cooking liquid in saucepan. If any clams are still closed, cover and cook a few minutes longer, then add to bowl with others; discard any clams that refuse to open.
4
Add curry base to saucepan and bring to a boil. Reduce heat and simmer 10 minutes to let flavors meld.
5
Meanwhile, cook noodles according to package directions. Drain and rinse under cold water. Divide among bowls.
6
Using a slotted spoon, transfer clams to noodle bowls. Pour any accumulated clam-cooking liquid into curry mixture and stir in herb puree; bring to a boil. Immediately remove from heat and squeeze in juice from lime. Taste and season with salt if needed. Ladle curry over clams and noodles. Top with sliced chile and basil leaves.

571

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 serrano chiles, 1 coarsely chopped, 1 thinly sliced, 1 (3-inch) piece ginger, peeled, thinly sliced, 2 lemongrass stalks, bottom third only, tough outer layers removed, thinly sliced, 2 garlic cloves, smashed, and more.

Yes, The Greenest Coconut Curry With Clams And Rice Noodles 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.

The Greenest Coconut Curry With Clams And Rice Noodles

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