Delicious Thai Shrimp and Clam Curry Recipe

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

Instructions

1. Heat peanut oil in a large saucepan over medium-high heat. Add onion and red bell pepper and saute until softened, approximately 4 minutes. Reduce heat to medium, then add ginger and garlic. Cook and stir until fragrant, about 1 to 2 minutes. Stir in red chile paste and coconut milk. Add clams and simmer until they open and the flavors combine, which should take around 5 minutes. If the curry seems too thick, gradually stir in chicken broth until it reaches your desired consistency.
2. Finely grate lime zest. Stir half of the zest into the curry along with fish sauce and brown sugar. Squeeze some lime juice into the sauce. Add shrimp and half of the basil. Simmer until the shrimp are opaque and fully cooked, around 5 to 10 minutes. If needed, thin the curry with additional chicken broth.
3. Remove the clams from their shells, letting the juices drain back into the pan; discard any clams that did not open. Return the clam meat to the curry for serving, discarding the empty shells. Stir in the remaining lime zest and basil.

Nutrition

• Calories: 350 kcal
• Fat Content: 29 g
• Fiber Content: 3 g
• Sugar Content: 5 g
• Sodium Content: 291 mg
• Protein Content: 14 g
• Cholesterol Content: 97 mg
• Carbohydrate Content: 13 g
• Saturated Fat Content: 20 g
• Unsaturated Fat Content: 0 g