Shrimp and Clam Curry in Thai Style

Ingredients

• 2 tablespoons peanut oil
• 1 large onion, halved and sliced lengthwise
• 1 large red bell pepper, seeded and sliced lengthwise
• 1 tablespoon chopped fresh ginger
• 2 cloves garlic, minced
• 1 teaspoon red chile paste, or more to taste
• 1 (14 ounce) can coconut milk
• 4 large fresh cherrystone clams, scrubbed
• ¼ cup chicken broth, or more as needed (Optional)
• 1 fresh lime
• 1 teaspoon fish sauce
• 1 teaspoon brown sugar
• 3 tablespoons chopped fresh basil, divided, or more to taste
• 12 large shrimp, peeled and deveined

Step 1

Heat some peanut oil in a large pan over medium-high heat. Toss in the chopped onion and red bell pepper, cooking them until they’re nice and soft, about 4 minutes. Turn the heat down to medium, then add the grated ginger and minced garlic. Stir everything around until you can really smell those flavors, about 1 to 2 minutes. Next, mix in the red chile paste and pour in the coconut milk. Add the clams and let everything simmer together for 3 to 5 minutes so the flavors meld. If the curry feels too thick, just stir in a bit of chicken broth to loosen it up.

Step 2

Zest a lime and add half of that zest into the curry along with some fish sauce and brown sugar. Give the curry a good squeeze of lime juice to brighten it up. Throw in half of the basil and the shrimp, then let it simmer until the shrimp turn opaque and are cooked through, which should take around 5 to 10 minutes. If it still seems a bit thick, add more chicken broth until you’re happy with the consistency.

Step 3

Before serving, fish out the clams and set them aside (discard the shells). Stir the rest of the lime zest and the remaining basil into the curry for a fresh pop of flavor. Serve it up warm and enjoy!