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Green curry with shellfish

Green curry with shellfish

Based on 6 ratings

Christian Ruß

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/deepfriedtiger

“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 👌
30
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
2 tbsp Thai green curry paste
1 kg mixed clams and mussels
2 cloves garlic
1 chili
1 lemongrass
5 scallions
1 tbsp coconut oil
¼ tsp ground cinnamon
1 tsp brown sugar
1 tbsp rice vinegar
500 g coconut milk
200 g snap peas
1 tbsp fish sauce
cilantro (for garnish)
rice (for serving)
Metric
Imperial

Utensils

  • cutting board
  • knife
  • frying pan (large)
  • wooden spoon

How-To Videos

How to prepare a chili

How to prepare garlic

How to deglaze

Aromatic steamed mussels

Nutrition per serving

Cal
1091
Protein
84 g
Fat
66 g
Carb
46 g

  • Step 1/3

    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.
    • 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

    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.
    • 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

    Add clams and mussels, let simmer for approx. 3 min. Season with fish sauce, sprinkle with chili and cilantro, and serve with rice. Enjoy!
    • 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!

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Represented by Mengting Gao & Verena Hubertz
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