Thai Shrimp and Clam Curry
Ingredients
2tablespoonspeanut oil
1largeonion, halved and sliced lengthwise
1largered bell pepper, seeded and sliced lengthwise
1tablespoonchopped fresh ginger
2clovesgarlic, minced
1teaspoonred chile paste, or more to taste
1(14 ounce) cancoconut milk
4largefresh cherrystone clams, scrubbed
¼cupchicken broth, or more as needed (Optional)
1fresh lime
1teaspoonfish sauce
1teaspoonbrown sugar
3tablespoonschopped fresh basil, divided, or more to taste
12large shrimp, peeled and deveined
Directions
Heat peanut oil in a large saucepan over medium-high heat. Add onion and red bell pepper; saute until softened, about 4 minutes. Reduce heat to medium. Add ginger and garlic; cook and stir until fragrant, 1 to 2 minutes. Stir in red chile paste and coconut milk. Add clams and simmer until they open and the flavors combine, about 5 minutes. If curry appears too thick, stir in chicken broth a little at a time until desired consistency is reached.
Finely grate lime zest. Stir half 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 shrimp are opaque and cooked through, 5 to 10 minutes. Thin the curry with more chicken broth if needed.
Remove clams from their shells, letting the juices drain back into the pan; discard any that remain unopened. Return the clam meat to the curry for serving, and discard the empty shells. Stir in remaining lime zest and basil.
Cook’s Note
It's best to use full-fat coconut milk—lite versions can make the curry too thin.
You can make this with chicken or tofu, or add mushrooms and snow peas for extra vegetables.
Serve curry hot over steamed brown or jasmine rice. Garnish with additional basil or lime wedges if desired.
