Easy Thai Green Curry Clams Recipe
Thai green curry clams with coconut milk, green curry paste, tomatoes, cilantro, limes, and jalapenos.
Servings: 4
Ingredients
- 2-3 pounds Littleneck Clams
- 4 oz Thai green curry paste
- 1 can coconut milk .....I used full fat from Trader Joe's. Reduced fat can be substituted.
- 4 oz water
- 2 Tbsp canola oil .....coconut oil can be substituted.
- 2-3 whole limes, halved
- 1/4 cup cilantro, stems removed
- 1 large jalapeno, chopped thin
- 1/2 cup cherry tomatoes, halved
Instructions
- Wash clams to remove any sand or debris.
- Heat pan on medium high and add 4 oz of water and clams. Cover.
- Clams should open within 5-10 minutes. Remove open clams at 5 minute mark. Continue to cook unopened clams for 10 minutes and remove all the open ones. Place all the open clams in a serving bowl and set aside.
- Any unopened clams should be discarded as they are most likely dead.
- In pan heat 2 Tbsp of oil and curry paste over medium heat for 1-2 minutes.
- Add coconut milk to pan and stir to combine with the paste. Cook for 3 minutes making sure the paste and coconut milk are completely combined.
- Add tomatoes and juice of one lime to the pan. Cook for 1 minute.
- Add clams and stir to combine for 20 seconds.
- Turn off heat and plate. Serve with cilantro, limes, and jalapenos. Enjoy!
Notes
This is a quick recipe. All that matters is getting the clams out of the pan as they open so as not to overcook them. The paste and coconut milk should come together quickly and you will be enjoying this dish in no time.
Nutrition
Calories: 300kcal