Green Coconut Curry with Clams and Rice Noodles
Ingredients
The curry base
-
1
tablespoon
fish sauce
-
1
tablespoon
light brown sugar
-
15.4
ounce
coconut cream
-
3
cups
cilantro leaves with tender stems
-
3
cups
basil leaves
-
¼
cup
ice water
The clams and noodles
-
36
pieces
littleneck clams
-
8
ounces
rice stick noodles
The aromatics
-
2
pieces
serrano chiles
-
1
13-inch piece
ginger
-
2
pieces
lemongrass stalks
-
2
cloves
garlic
The cooking oil
-
2
tablespoons
virgin coconut oil or vegetable oil
For serving
-
½
piece
lime
-
to taste
Kosher salt
-
to taste
sliced chile and basil leaves
Instructions
- Purée chopped chile, ginger, lemongrass, garlic, fish sauce, brown sugar, and water until smooth.
- Purée coconut cream, cilantro, basil, and ice water until very smooth.
- Heat oil in a saucepan, add clams, cover, and cook until clams open, then reserve cooking liquid.
- Add curry base to the saucepan and simmer for 10 minutes.
- Cook noodles according to package directions, then drain and rinse.
- Transfer clams to noodle bowls, add clam-cooking liquid to curry mixture, stir in herb purée, and bring to a boil.
- Remove from heat, squeeze lime juice, season with salt, and ladle curry over clams and noodles.
Nutrition Facts (estimated)
Servings
4
Calories
400
Total fat
25g
Total carbohydrates
30g
Total protein
20g
Sodium
800mg
Cholesterol
30mg
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