THAI RED CURRY CLAMS
Instructions: Soak the clams in a large bowl of cold water. Lightly scrub the shells with a vegetable brush to remove any excess debris. Rinse until the
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Cooking tools:
- Vegetable brush
- Mixing bowl
- Colander
- Skillet
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Can opener
- Stove
- Wooden spoon
- Serving bowl
- Toaster
- Spoon
- Kitchen timer
- Paring knife
Ingredients
- 3-3 ½ pounds littleneck clams in the shell
- 3 tablespoons olive oil
- 1 small onion, chopped
- 1 ½ tablespoons fresh ginger root, peeled and minced
- 6 garlic cloves, chopped
- 1 jalapeno pepper, minced including seeds
- 1 red bell pepper, chopped
- 3 tablespoons Thai red curry paste
- 1, 13.5 ounce can unsweetened coconut milk
- 1 cup chicken stock
- 1 tablespoon fish sauce
- 1 ½ tablespoons brown sugar, packed
- ½ cup scallions, chopped
- 2 tablespoons Thai basil leaves, chopped
- 1 tablespoon cilantro leaves, chopped
- 1 lime, quartered
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