Breakfast
Lunch
Dinner
Snacks
Meals
Drinks
Vegan
Kitchen Tips
- Use fresh or frozen seafood and thaw it properly before cooking to ensure even cooking.
- Don’t overcook the shrimp and clams; they should be tender and juicy, not rubbery.
- Adjust the level of chili or curry paste to suit your spice preference.
Ingredients 0/14
Why This Recipe Is So Easy To Love
Step 1
Lightly heat some peanut oil in a large pan over medium-high heat. Toss in the chopped onion and red bell pepper, and cook them until they’re nice and soft, about 4 minutes. Turn the heat down to medium, then add the ginger and garlic. Stir everything around for a minute or two until you can really smell those flavors coming through. Next, mix in the red chile paste and coconut milk. Add the clams and let everything simmer together for 3 to 5 minutes so the flavors meld. If the curry looks too thick, just stir in a little chicken broth to loosen it up.
Step 2
Grate the lime zest finely and add half of it to the curry along with the fish sauce and brown sugar. Give it a good squeeze of lime juice too. Stir in half of the basil and the shrimp, then let it simmer gently until the shrimp turn pink and opaque, about 5 to 10 minutes. If it still feels too thick, add a bit more chicken broth.
Step 3
Before serving, scoop out the clams and set them aside (discard the shells). Stir the remaining lime zest and basil into the curry for a fresh burst of flavor. Serve it up warm and enjoy!
