CLAMS IN A RED CURRY COCONUT BROTH
Indulge in flavorful clams in a red curry coconut broth—packed with garlic, ginger, and Thai flavors. Perfect for seafood lovers!
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.charlottefashionplate.com.
Cooking tools:
- Pot
- Stove
- Colander
- Mixing bowl
- Saucepan
- Nonstick skillet
- Oven
- Refrigerator
- Whisk
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Serving bowl
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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