Red Curry Coconut Ginger Steamed Clams Recipe

Introduction

This Red Curry, Coconut, and Ginger Infused Steamed Clams recipe offers a vibrant and comforting dish that’s rich in flavor yet simple to prepare. The blend of aromatic spices and creamy coconut milk perfectly complements the fresh clams, making it a delightful meal for seafood lovers.

Ingredients

• 2 pounds fresh clams, cleaned
• 1 tablespoon vegetable oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tablespoon freshly grated ginger
• 2 tablespoons red curry paste
• 1 can (14 ounces) coconut milk
• 1 cup vegetable or chicken broth
• 2 tablespoons fish sauce (optional)
• 1 tablespoon lime juice
• Fresh cilantro, for garnish
• Lime wedges, for serving

Instructions

1. Step 1: Soak the clams in a bowl of water for about 20 minutes to help purify them. Rinse thoroughly to remove any sand or grit.
2. Step 2: In a large pot, heat the vegetable oil over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes.
3. Step 3: Stir in the minced garlic and grated ginger. Cook for an additional minute until fragrant.
4. Step 4: Add the red curry paste to the pot, stirring until well combined with the aromatics. Cook for 1-2 minutes to enhance the flavors.
5. Step 5: Slowly add the coconut milk and broth, stirring to blend all ingredients. Bring the mixture to a gentle simmer.
6. Step 6: Add fish sauce (if using) and lime juice, then taste and adjust the seasoning as necessary.
7. Step 7: Carefully place the cleaned clams into the pot, ensuring they are submerged in the broth.
8. Step 8: Cover the pot and allow the clams to steam for about 5-7 minutes or until they open. Discard any clams that do not open.
9. Step 9: Sprinkle fresh cilantro over the clams before serving. Let the dish cool slightly to enhance the flavors.
10. Step 10: Serve immediately with lime wedges on the side and crusty bread or rice to soak up the flavorful broth.

Tips & Variations

• Use fresh, high-quality clams for the best taste and always discard any unopened clams after cooking for safety.
• For a spicier version, add extra red curry paste or a pinch of chili flakes.
• Substitute fish sauce with soy sauce for a milder flavor or to make it vegetarian (use vegetable broth in that case).
• Serve with steamed jasmine rice or crusty bread to soak up the delicious broth.

Storage

Store any leftover clams and broth in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove over low heat to prevent the clams from becoming tough. It is best to consume steamed clams fresh for optimal texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen clams for this recipe?

It’s best to use fresh clams for steaming recipes because frozen clams may become rubbery when cooked. If using frozen, thaw completely and adjust cooking time, but fresh is preferred.

What if some clams don’t open after cooking?

Any clams that remain closed after cooking should be discarded as they may not be safe to eat.

Red Curry Coconut Ginger Steamed Clams Recipe

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4.7 from 150 reviews

This Red Curry, Coconut, and Ginger Infused Steamed Clams recipe is a vibrant and flavorful seafood dish that combines the aromatic spice of red curry paste, the creamy richness of coconut milk, and the zesty brightness of fresh ginger and lime. Perfect for a quick yet impressive meal, the clams are gently steamed in a savory curry-infused broth and garnished with fresh cilantro for a burst of freshness.

• Author: Joe
• Prep Time: 25 minutes
• Cook Time: 15 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: Thai

Ingredients

Scale 1x2x3x

Clams

• 2 pounds fresh clams, cleaned

Aromatics

• 1 tablespoon vegetable oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tablespoon freshly grated ginger

Sauce

• 2 tablespoons red curry paste
• 1 can (14 ounces) coconut milk
• 1 cup vegetable or chicken broth
• 2 tablespoons fish sauce (optional)
• 1 tablespoon lime juice

Garnish and Serving

• Fresh cilantro, for garnish
• Lime wedges, for serving

Instructions

1. Prep the Clams: Begin by soaking the clams in a bowl of water for about 20 minutes to help purify and remove any sand or grit. Rinse thoroughly before cooking.
2. Sauté Aromatics: In a large pot, heat the vegetable oil over medium heat. Add the diced onion and sauté until translucent, approximately 3 to 4 minutes.
3. Add Garlic and Ginger: Stir in the minced garlic and freshly grated ginger. Cook for an additional minute until the mixture becomes fragrant.
4. Incorporate Red Curry Paste: Add the red curry paste to the pot, stirring well to combine with the aromatics. Cook for 1 to 2 minutes to deepen the flavor profile.
5. Pour in Coconut Milk and Broth: Slowly add the coconut milk and broth to the pot, stirring to blend all ingredients smoothly. Bring the mixture to a gentle simmer.
6. Season the Broth: Add fish sauce if using, and lime juice. Taste the broth and adjust seasoning as needed to balance the flavors.
7. Add Clams: Carefully place the cleaned clams into the pot, making sure they are submerged in the flavorful broth.
8. Steam the Clams: Cover the pot and allow the clams to steam for 5 to 7 minutes, or until they have all opened. Discard any clams that remain closed after cooking.
9. Garnish and Serve: Sprinkle fresh cilantro over the steamed clams. Let the dish cool slightly to enhance its flavors before serving.
10. Prepare for Serving: Serve immediately with lime wedges on the side and accompaniments such as crusty bread or steamed rice to soak up the delicious broth.

Notes

• Make sure to discard any clams that do not open during steaming to ensure food safety.
• Adjust the amount of red curry paste to your spice preference to make the dish milder or hotter.
• Fish sauce is optional but adds a depth of umami to the broth; substitute with soy sauce if preferred.
• Soaking clams before cooking is essential to remove sand and grit for a clean taste and texture.
• Serve with crusty bread or rice to fully enjoy the rich coconut curry broth.

Keywords: red curry clams, steamed clams, coconut milk clams, ginger clams, Thai seafood recipe, curry steamed clams, coconut curry clams