Manila Clam Red Curry
Comforting Manila Clam Red Curry is easy to make, perfect for holiday gatherings, and features Thai red curry paste with plump manila clams. Enjoy a warm, flavorful stew!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.taylorshellfishfarms.com.
Cooking tools:
- Dutch oven
- Stove
- Wooden spoon
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Can opener
- Mixing bowl
Ingredients
- 2 tablespoons sunflower oil
- 2 tablespoons tomato paste
- 1 yellow onion, chopped
- 3 garlic cloves, chopped
- 2 tablespoons red curry paste
- 2 teaspoons red pepper flakes
- 2 teaspoons kosher salt
- 2 teaspoons black pepper
- ¼ cup cilantro, chopped (plus more for garish)
- ¼ cup basil, chopped
- 1 can coconut milk, unsweetened
- 1 cup chicken stock
- ¼ cup dry white wine
- 2lbs manila clams
- Chive stalks, roughly cut
- Fresh limes, cut into wedges
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