You may substitute mussels or prawns for the clams. Heat oil in a large nonstick skillet over medium-high heat. Add tomatoes and juice of one lime to the pan. Your email address will not be published. Add chicken broth and bring to a simmer. Thai Clam Pot by Nigella. Cook for 3 minutes making sure the paste and coconut milk are completely combined. Reduce heat to medium. Reduced fat can be substituted. Turn off heat and plate. Simmer for 20 minutes. Add onions and cook until softened, about 5 minutes. When It Comes To Clams, The More Broth, The Better. Cover. Clams should open within 5-10 minutes. Add the red curry paste and the fish sauce. Add the curry paste and ketchup and fry until slightly browned, 3 to 4 more minutes. Look for oyster sauce—a concentrated sauce made of oysters, brine, and soy sauce—in the Asian foods section of the supermarket. Bring to a boil and cook until the clams are completely open, about 2 to 3 minutes. Bring mixture to a boil over high heat and add clams. Contact. Add coconut milk to pan and stir to combine with the paste. The classic, highly aromatic Thai seasoning for seafood includes lemongrass, galangal, lime leaf, hot pepper and coconut milk. Drain in a colander and put to one side. Featured in HOW TO EAT. Ingredients 1 tablespoon coconut oil 1 red onion, peeled, halved and sliced into 1/4-inch half-moons 2 cups chicken broth 1 stalk lemongrass, pale bottom part only, smashed … We call for red curry paste but use whatever type you prefer. Stir in lime juice and serve immediately. Transfer clams to soup bowls. 2 tablespoons butter 3 cloves fresh garlic, minced 1 tablespoon minced fresh ginger 3 teaspoons red curry paste 2 teaspoons fish sauce 1 cup chicken broth 1 cup coconut milk (I like Chaokoh brand) 2 pounds of clams (Littlenecks or Manilla), rinsed … Whenever we went to a beach, we would dig up the sands in search of clams, or siput.. We would spend hours until we harvested enough clams for dinner, I was always so excited whenever we went to the beach. Squeeze lime over each bowl and serve with lime wedges. Get recipes, tips and NYT special offers delivered straight to your inbox. This recipe also works with about 4 pounds of mussels. Strain broth if desired and ladle over clams. Remove open clams at 5 minute mark. Add clams and stir to combine for 20 seconds. Add the curry paste and ketchup and fry until … Heat coconut oil in a heavy-bottomed soup pot over medium-high heat. You can find it in… Featured in: Heat the oil in a large pot over medium-high heat. Cook for 2-3 minutes until garlic is fragrant but not burned. … One of my favorite childhood memories was the many clam digging picnics with my late parents, at the beaches in Penang, and Kedah—my mother’s seaside hometown.. Place clams, lemongrass, Thai chili, garlic, shallot, and Thai basil or thyme in a wok or sauté pan. (You may prepare up to this point 1 to 2 hours in advance and leave at room temperature.). Add lemongrass, galangal, ginger, chiles, lime leaves, sugar and fish sauce. All that matters is getting the clams out of the pan as they open so as not to overcook them. Subscribe now for full access. Add the clams; cover and steam until they open slightly, about 3 minutes. This simple recipe of clams cooked in a spicy Thai red curry sauce takes advantage of prepared Thai curry paste, which is available at well-stocked supermarkets and Asian-foods stores. Melt the butter in a medium pot over medium heat. Serve with cilantro, limes, and jalapenos. NYT Cooking is a subscription service of The New York Times. Clams should open within 5-10 minutes. Clams in Roasted Chili Sauce (Hoy Lai Pad Prik Pao) Try the Thailand-style stir fried clams we call Hoy Lai Pad Prik Pao. Add garlic; sauté for 1 minute or until golden. Serve with crusty bread to soak up any leftover sauce. This is a quick recipe. Slice the chili pepper lengthwise into thin strips. Remove open clams at 5 minute mark. Opt out or, red onion, peeled, halved and sliced into 1/4-inch half-moons, stalk lemongrass, pale bottom part only, smashed and cut in thick diagonal slices, slices galangal, 1/4 inch thick (see note), cup roughly chopped cilantro, leaves and tender stems, cup thinly sliced scallions, white and tender green parts. Cooked in a rich, but not too spicy-hot chili sauce, they are amazing, and the addition of a generous portion of fresh Thai basil and mild red chilies makes a beautiful plate of clams like no other. Prepare the noodles according to the packet instructions, but cook for only half the listed cooking time. Spicy and refreshing, the bright-tasting broth is a mix of sweet, salty, sour and herbaceous. Add the lime juice and 3 cups water, cover and bring to a boil. Add onion and red bell pepper; saute until softened, about 4 minutes. Sprinkle with cilantro and scallions. Quickly place the clams in the hot pan and cover with a lid or a plate. .....I used full fat from Trader Joe's. Any unopened clams should be discarded as they are most likely dead. Enjoy! You can also substitute Galangal is available in most Asian groceries, and is also sold dried. Place all the open clams in a serving bowl and set aside. First wash your clams well under cold running water, throwing away any that are not tightly closed. Add coconut milk, then taste broth for salt and adjust. When It Comes To Clams, The More Broth, The Better. Add the garlic and ginger. Heat pan on medium high and add 4 oz of water and clams. Add the ginger, garlic and chiles and stir-fry until fragrant, 1 to 2 minutes. Unfortunately this recipe is not currently online.