Red Curry Coconut Ginger Steamed Clams Recipe
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.
- 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
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
- 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.
- 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.
- Add Garlic and Ginger: Stir in the minced garlic and freshly grated ginger. Cook for an additional minute until the mixture becomes fragrant.
- 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.
- 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.
- Season the Broth: Add fish sauce if using, and lime juice. Taste the broth and adjust seasoning as needed to balance the flavors.
- Add Clams: Carefully place the cleaned clams into the pot, making sure they are submerged in the flavorful broth.
- 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.
- Garnish and Serve: Sprinkle fresh cilantro over the steamed clams. Let the dish cool slightly to enhance its flavors before serving.
- 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
