Photo: Clams and Mussels in Thai Curry Sauce Recipe
Ingredients
- 2 tablespoons vegetable oil
- 1 3-inch piece ginger, peeled and finely chopped
- 3 cloves garlic, finely chopped
- 1 to 2 Thai chile peppers or jalapenos, seeded and chopped
- 2 tablespoons Thai red curry paste
- 1/2 cup ketchup
- Juice of 2 limes, plus lime wedges for serving
- 16 littleneck clams, scrubbed
- 1 3/4 pounds mussels, scrubbed
- 1 small red bell pepper, cut into thin strips
- 3/4 cup fresh cilantro
- 3/4 cup fresh basil
- Crusty bread, for serving (optional)
Directions
Heat the oil in a large pot over medium-high heat. Add the ginger, garlic and chiles and stir-fry until fragrant, 1 to 2 minutes. Add the curry paste and ketchup and fry until slightly browned, 3 to 4 more minutes. Add the lime juice and 3 cups water, cover and bring to a boil.
Add the clams; cover and steam until they open slightly, about 3 minutes. Add the mussels; cover and steam until they open slightly, 3 to 4 minutes. Stir in the bell pepper and half of the cilantro and basil. Cook, covered, until the pepper is crisp-tender, about 2 minutes.
Transfer the clams and mussels to serving bowls and ladle the broth on top. Sprinkle with the remaining cilantro and basil and garnish with lime. Serve with crusty bread, if desired.
Per serving: Calories 216; Fat 10 g (Saturated 1 g); Cholesterol 38 mg; Sodium 489 mg; Carbohydrate 18 g; Fiber 2 g; Protein 17 g
Photograph by Antonis Achilleos
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 7 reviews
By kacharb
on July 07, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Really easy and yummy. Tons of broth almost wanted to eat it like a soup. Added a little bok choy for extra veggies in the meal. Like the idea of putting it on udon noodles will try that next time.
By DragonMSTR
Toronto, ON
on January 24, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
To paraphrase PWog: "OMG"!
This is indeed an amazing recipe. Made it twice, preferred the second batch...I found the mussels too delicate in taste so they were somewhat overwhelmed by the Thai curry. So in the second batch I substituted prawns for the mussles. Just incredible! And the clams held their own, great flavor enhanced by the Thai curry.
Like LeesburgJB, I also added a tablespoon of fish sauce and decreased the amount of water. I did find adding the Thai peppers a bit redundant; the Thai curry I used was more than adequate in the heat department.
Definitely going to be a regular meal in the rotation!
By LeesburgJB
Leesburg, VA
on January 21, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I made the sauce (only to put on mei fun noodles. Very good flavor, and it is really not spicy. I added a tablespoon of fish sauce to kick it up and used half the water since I wasn't using it to steam shellfish.
Read all 7 reviews