Recipe courtesy of Ronnie Woo

Coconut Curry with Mussels and Clams

Green curry and shellfish are a classic combination. With ginger and green curry paste, this fragrant curry evokes the flavors of Thailand. This light one-pot dish comes together in just 30 minutes.
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  • Level: Easy
  • Total: 30 min
  • Active: 30 min
  • Yield: 2 servings
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1 tablespoon oil canola

1 stalk lemongrass, outer layer removed, tender inner core finely chopped, optional

1-inch piece fresh ginger, peeled and finely chopped

2 cloves garlic, finely chopped

2 tablespoons green curry paste

2 tablespoons fish sauce

2 teaspoons coconut sugar or brown sugar

One 14-ounce can coconut milk

1 pound fresh clams, scrubbed

1 pound fresh mussels, scrubbed

1/2 cup Thai basil leaves or sweet basil leaves

1/2 cup cilantro leaves

3 tablespoons fresh lime juice

Crusty bread, for serving


  1. Heat the oil in a medium Dutch oven over medium-high heat. Add the lemongrass if using, ginger and garlic and cook, stirring, until fragrant, about 2 minutes. Add the curry paste, fish sauce and sugar and cook, stirring, until the sugar dissolves, about 2 minutes.
  2. Add the coconut milk and bring to simmer. Add the clams and mussels and reduce the heat, cover and simmer until the shells open, 5 to 7 minutes. Discard any unopened shells.
  3. Stir in the basil, cilantro and lime juice. Divide the mussels and clams between two bowls, spoon the broth over them and serve with crusty bread. 
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