Curry paste

Looking for a 30-minute comfort food with SouthEast Asian flavours?

This lemongrass coconut curry clam dish could be it. The clams are simmered in a chicken curry-based broth and combined with Southeast Asian notes of lemongrass and kaffir lime leaf, then underscored with some earthy turmeric spice and tanginess of tamarind. Fish sauce helps add a touch of umami while palm or brown sugar helps balance out the sourness of the tamarind to impart more complexity to the dish.

This dish is super easy to make and will definitely leave your guests asking for more. I love mopping up the juices with paratha (or feel free to make rice). Always try to use fresh clams if you can find from your local fishmonger and bruise the lemongrass stem (with a mortar and pestle) before using it to ensure maximum flavours are imparted into the broth.

The beauty of this dish is not only the fresh herby and lemongrass flavours but also, it can be all be made in one pan in less than 20 minutes!

I like to serve mine with paratha but feel free to serve it with some crusty bread or steamed rice. Enjoy!

Lemongrass Coconut Curry Clams

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Serves: 2 Prep Time: 10 mins Cooking Time: 10 mins 10 mins

Nutrition facts: 200 calories 20 grams fat

Rating: 2.0/5

( 3 voted )

Ingredients

• 1 pound clams
• 2 lemongrass stalks
• 1 shallot, thinly sliced
• 1/2 inch of galangal, sliced.
• 250ml of chicken stock
• 60ml of coconut milk or cream
• 1/2 teaspoon of turmeric
• 1 teaspoon of yellow curry paste
• 1 teaspoon fish sauce
• 1 teaspoon or coconut sugar
• 1 teaspoon of tamarind
• 1 bunch of thai basil
• 1 birds eye chilli, thinly sliced

Instructions

1. Discard the outer dry layer of lemongrass stalks and cut off the bottom bulb. Bruise the lemongrass stalk with a pestle or heavy knife.

2. Add cooking oil (ideally coconut oil) to a skillet and turn on to a medium heat. Add the shallots, lemongrass and galangal and cook for 1 minute until the flavours release.

3. Throw in the clams and let it cook for 30 seconds before adding the chicken stock, turmeric, curry paste, fish sauce, tamarind, chopped chilli and sugar.

4. Close the lid and let it simmer for 6 minutes. Some clams will start to open.

5. Add the coconut cream / milk and continue to simmer the clams with lid closed for another 2 minutes.  By this time, most of the clams should be fully opened.

6. Once all clams open up, garnish with the thai basil. Turn off the heat, give it a quick stir and dish up to serve.