Green curry with shellfish

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!