Thai Shrimp and Clam Curry

Name: Thai Shrimp and Clam Curry
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Ingredients: 2 tablespoons peanut oil; 1 large onion, halved and sliced lengthwise; 1 large red bell pepper, seeded and sliced lengthwise; 1 tablespoon chopped fresh ginger; 2 cloves garlic, minced; 1 teaspoon red chile paste, or more to taste; 1 (14 ounce) can coconut milk; 4 large fresh cherrystone clams, scrubbed; 0.25 cup chicken broth, or more as needed; 1 fresh lime; 1 teaspoon fish sauce; 1 teaspoon brown sugar; 3 tablespoons chopped fresh basil, divided, or more to taste; 12 large shrimp, peeled and deveined

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This sweet-hot Thai recipe can be made with shrimp or chicken and cooks up in minutes. Increase chile sauce and ginger for spicier flavor. Serve in shallow bowls over steamed brown rice.

Recipe by Susan Forbes Marden

Published on March 5, 2020

2

Prep Time:

30 mins

Cook Time:

15 mins

Total Time:

45 mins

Servings:

4

Yield:

4 servings

Jump to Nutrition Facts

Ingredients

2 tablespoons peanut oil
1 large onion, halved and sliced lengthwise
1 large red bell pepper, seeded and sliced lengthwise
1 tablespoon chopped fresh ginger
2 cloves garlic, minced
1 teaspoon red chile paste, or more to taste
1 (14 ounce) can coconut milk
4 large fresh cherrystone clams, scrubbed
¼ cup chicken broth, or more as needed (Optional)
1 fresh lime
1 teaspoon fish sauce
1 teaspoon brown sugar
3 tablespoons chopped fresh basil, divided, or more to taste
12 large shrimp, peeled and deveined

Directions

Heat peanut oil in a large saucepan over medium-high heat. Add onion and red bell pepper; saute until softened, about 4 minutes. Reduce heat to medium. Add ginger and garlic; cook and stir until fragrant, 1 to 2 minutes. Stir in red chile paste and coconut milk. Add the clams and simmer until flavors combine, 3 to 5 minutes. If curry appears too thick, stir in chicken broth.
Finely grate zest from the lime. Stir half of the zest into the curry along with fish sauce and brown sugar. Squeeze some lime juice into the curry. Stir in half of the basil and shrimp; simmer curry until shrimp are opaque and cooked through, 5 to 10 minutes. Thin the curry with more chicken broth if needed.
Scoop clams out of the curry, draining their juice back into the saucepan, and discard. Mix in remaining lime zest and basil before serving.

Cook's Notes:

Substitute olive oil for the peanut oil if desired.

Do not use reduced or lite coconut milk, or the recipe will be too watery.

Editor's Note:

Nutrition data for this recipe includes the full amount of clams. The actual amount of clams consumed will vary.

Nutrition Facts (per serving)

350	Calories
29g	Fat
13g	Carbs
14g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 350
% Daily Value *
Total Fat 29g	37%
Saturated Fat 20g	100%
Cholesterol 97mg	32%
Sodium 291mg	13%
Total Carbohydrate 13g	5%
Dietary Fiber 3g	11%
Total Sugars 5g
Protein 14g
Vitamin C 64mg	318%
Calcium 64mg	5%
Iron 6mg	32%
Potassium 500mg	11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.