Thai Shrimp and Clam Curry Popular Recipes

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Thai Shrimp and Clam Curry

"This candy-hot Thai recipe may be made with shrimp or chicken and cooks up in mins. Increase chile sauce and ginger for spicier taste. Serve in shallow bowls over steamed brown rice."

Ingredients :

2 tablespoons peanut oil
1 big onion, halved and sliced lengthwise
1 huge red bell pepper, seeded and sliced lengthwise
1 tablespoon chopped clean ginger
2 cloves garlic, minced
1 teaspoon pink chile paste, or extra to flavor
1 (14 ounce) can coconut milk
four big clean cherrystone clams, scrubbed
1/four cup chicken broth, or greater as wanted (optionally available)
1 sparkling lime
1 teaspoon fish sauce
1 teaspoon brown sugar
3 tablespoons chopped sparkling basil, divided, or extra to flavor
12 large shrimp, peeled and deveined

Instructions :

Prep : 30M	Cook : 4M	Ready in : 45M

Heat peanut oil in a big saucepan over medium-high warmth. Add onion and purple bell pepper; saute until softened, approximately 4 mins. Reduce heat to medium. Add ginger and garlic; cook and stir until fragrant, 1 to two minutes. Stir in pink chile paste and coconut milk. Add the clams and simmer till flavors integrate, 3 to 5 minutes. If curry appears too thick, stir in chook broth.
Finely grate zest from the lime. Stir half of of the zest into the curry along side fish sauce and brown sugar. Squeeze some lime juice into the curry. Stir in half of the basil and shrimp; simmer curry till shrimp are opaque and cooked via, 5 to ten minutes. Thin the curry with greater bird broth if wanted.
Scoop clams out of the curry, draining their juice returned into the saucepan, and discard. Mix in closing lime zest and basil earlier than serving.

Notes :

Substitute olive oil for the peanut oil if favored.
Do no longer use decreased or lite coconut milk, or the recipe could be too watery.
Nutrition information for this recipe consists of the overall amount of clams. The actual amount of clams fed on will range.

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