Manila Clams in Red Curry Coconut
We debated over what to do with the clams... garlic butter or red curry. Guess what, the cook won...red curry it is. I had 2 lbs of clams which I rinsed well in cold water. In a little bit of oil, I sauteed about 3/4 tbsp red curry paste with a few tablespoons of coconut milk until fragrant. Then added another cup of coconut milk, a squeeze of lime, 1/2 tbsp fish sauce, and 1/2 tbsp palm sugar. I still have not found any Kaffir lime leaves, so I substituted lime. Not the same, but better than nothing. Bring the sauce to a boil. You can make this ahead of time and then reheat to boil before adding the clams. Otherwise, add the clams to the sauce and stir until well combined. Cover and let simmer until all the clams have opened. Toss out any clams that do not open, as they were dead before you cooked them, and therefore, not fresh. At the very end, toss in about 20 basil leaves and give it a stir to incorporate. Serve with a bowl of white rice and some sauteed baby bok choy. I love clams, I love rice, I love baby bok choy.