Receta Clams In A Thai Red Curry Coconut Broth
These amazing Clams in a Thai Red Curry Coconut Broth are infused in a red curry paste, coconut milk, ginger, and garlic broth.
If I could bathe in this broth, I would. If I could but this broth in a tall glass with a straw and slurp it up, I would.
It’s heavenly. My co worker told me that I need to try clams using coconut milk. It was definitely in the back of my mind. I figured some day I would give it a try.
But then I found it staring me in the face when I visited a local restaurant. Their specialty item was mussels in a red curry coconut broth. It was at that exact moment that I melted into my chair and secretly wished I was in the restaurant alone. I wanted to lather in this broth and consume it like there was no tomorrow.
If I had a food bucket list, this would complete me. Hey, maybe I need to make a food bucket list or a recipe bucket list. Wait, isn’t that what Pinterest is for?
What would be on your bucket list of recipes to make?
- Clams In A Thai Red Curry Coconut Broth Author: Marlene Baird Nutrition Information Serving size: 370 g
- Calories: 333
- Fat: 21.1
- Saturated fat: 16.2
- Carbohydrates: 30.1
- Sugar: 10.0
Sodium: 1409
Fiber: 2.8
Protein: 4.5
Cholesterol: 15 mg
Prep time: 10 mins Cook time: 10 mins Total time: 20 mins
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 and cleaned 3 tablespoons fresh scallions, chopped
Melt the butter in a medium pot over medium heat. Add the garlic and ginger. Cook for 2-3 minutes until garlic is fragrant but not burned. Add the red curry paste and the fish sauce. Stir the paste until it has thinned out with the butter. Pour the chicken broth and coconut milk into the pot. Stir the broth mixture for a couple seconds until well mixed. Add the clams and cooked covered for 5-7 minutes, stirring occasionally, until clams have opened. Discard any clams that are still closed. Add the parsley and give the pot a quick stir. Transfer clams and broth to a large serving bowl 3.2.2925
Thanks for stopping by and have a great day.
Marlene
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