CLAMS IN A RED CURRY COCONUT BROTH – Charlotte Fashion Plate
Indulge in flavorful clams in a red curry coconut broth—packed with garlic, ginger, and Thai flavors. Perfect for seafood lovers!
Ingredients
- 4 dozen littleneck clams
- 2 to 3 tablespoons olive oil
- 4 cloves garlic, chopped
- 1 1/2 tablespoons freshly ground ginger
- 2 anchovies
- 1 bottle clam juice
- 1 can coconut milk
- 1 1/2 tablespoons Thai Kitchen Red Curry Paste
- few dashes McCormick crushed red pepper flakes
- fresh chopped cilantro
- fresh lime wedges
- Taste of Thai fettucine noodles (optional)
- Kosher salt/Pepper
- 1 cup unsweetened coconut flakes
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