Get Premium access to all the latest content online
Subscribe and view full print editions online... Subscribe
Green curry clams
Serves 4 Starters and mains
Ingredients
- 800g clams
- 2 stems lemongrass, trimmed
- 3tbsp sunflower oil
- 2 onions, finely chopped
- 3 garlic cloves, grated
- 3cm ginger, sliced into matchsticks
- 80g pea aubergines (available to buy in the Asian section of most supermarkets)
- 250ml coconut milk
- 4tbsp fish sauce
- 3 limes, quartered
- 25g coriander leaves, chopped
- 4 sprigs Thai basil leaves, chopped, to serve
- sticky rice, to serve
- banana leaves, to serve
For the Thai green curry paste
- 3 large green chillies, deseeded and chopped
- 2 green bird’s eye chillies, deseeded and chopped
- 2 stems lemongrass, trimmed and chopped
- 4 Thai shallots, or small shallots, chopped
- 5 garlic cloves, grated
- 2.5cm galangal, grated
- 2tsp shrimp paste
- 2 sprigs coriander leaves
- 1tsp ground coriander
- 1⁄2tsp ground cumin
- 1⁄2tsp ground white pepper
- 1tsp sea salt crystals
Method
To clean the clams, soak for 2 hours in cool, salted water, first discarding any that have cracked shells or do not close after being tapped on the side of a bowl.
Meanwhile, cook the rice according to the pack instructions and prepare the Thai green curry paste, by putting all the ingredients into a pestle and mortar and pounding until smooth.
To make the sauce, smash the lemongrass with a heavy cook’s knife to flatten, then cut into 3cm lengths. Heat the oil and fry the onion for about 5 minutes until softened. Add the lemongrass, garlic and ginger, and stir-fry for 1 minute. Add the pea aubergines and 60g of green curry paste and stir for a few minutes. Add the coconut milk and fish sauce and bring to a simmer for a few minutes. Add the juice from half the limes, and the coriander.
Drain the clams and rinse well under cold running water. In a large pan, bring 400ml water to the boil with some sea salt flakes, then add the clams. Cover and cook for 3 minutes, shaking occasionally, until they open.
Drain through a sieve over a bowl to collect the juices, and set aside, discarding any clams that have not opened.
Pour the clam juices into the pan with the green curry mixture, ensuring any grit is left behind. Bring up to a simmer then add the clams. Heat for just under a minute then ladle into bowls right away, scattered with the rest of the lime quarters and the basil.
Wrap the banana leaves into cones, fill them with the warm, sticky rice, and serve to the side of the bowls.
Advertisement