Green curry with shellfish
"We used a mix of clams, mussels, and razor clams here, but you can also just use one type of mussels or clams for this recipe."
Difficulty
Easy 👌Preparation
Baking
Resting
Ingredients
Utensils
cutting board, knife, frying pan (large), wooden spoon
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How-To Videos
How to prepare a chili
How to prepare garlic
How to deglaze
Aromatic steamed mussels
Nutrition per serving
Step 1/3
- 1 kg mixed clams and mussels
- 2 cloves garlic
- 1 chili
- 1 lemongrass
- 5 scallions
- cutting board
- knife
Wash clams and mussels thoroughly and sort out damaged and opened ones. Peel and finely slice garlic. Cut chili into thin rings. Crush lemongrass. Cut scallions into thick rings.
Step 2/3
- 1 tbsp coconut oil
- 2 tbsp Thai green curry paste
- ¼ tsp ground cinnamon
- 1 tsp brown sugar
- 1 tbsp rice vinegar
- 500 g coconut milk
- 200 g snap peas
- frying pan (large)
- wooden spoon
Heat coconut oil in a large pan and sauté garlic and lemongrass. Add green curry paste, cinnamon, and brown sugar, and let bloom for approx. 1 min. Deglaze with rice vinegar and coconut milk. Then add scallions and snap peas and continue cooking for approx. 1 min.
Step 3/3
- 1 tbsp fish sauce
- cilantro (for garnish)
- rice (for serving)
Add clams and mussels, let simmer for approx. 3 min. Season with fish sauce, sprinkle with chili and cilantro, and serve with rice. Enjoy!
Enjoy your meal!
