This clam curry with coconut milk is great comfort food. The flavor of lemongrass and the fresh herbs are intoxicating. Its made from scratch with simple ingredients.
- 1 kg (2.2 Pounds) Clams
- 2 tablespoons oil
- 1 and 1/2 cups coconut milk
- 1 cup chicken broth or water
- 2 tablespoons coriander leaves finely chopped for garnish
- 2 teaspoon Salt or to taste
- 1 teaspoon pepper powder
- 1 inch galangal or ginger thinly sliced
- 1 or 2 thai red chilies sliced
- 3 lemongrass, fresh or frozen thinly sliced
- 1/4 cup ketchup
- 2 tablespoons lemon juice
- 1/4 cup coriander leaves
- 1 tablespoons soy sauce
- 2 tablespoons organic coconut milk or homemade
- 1/2 teaspoon turmeric powder
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Wash the clams and add it to cold water with 1 teaspoon of pepper powder and 1 tablespoon of vinegar. Let it soak for 20 minutes.
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After 20 minutes, rinse the clams under cold water, drain and keep it aside.
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Add all the ingredients under the paste in a blender and process until finely ground.
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Add oil in a heavy bottom pot and once it's hot, add the curry paste and saute for about 2 minutes till the herb cooks and you see oil on top.
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Add the clams and saute for another minute.
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Now add the coconut milk and chicken broth or water along with 1 teaspoon of salt and pepper.
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Turn the heat to high and let it simmer. Then turn to low heat, cover the pot and simmer for another 10 minutes or until most of the clams have opened.
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Open the lid and let it simmer for another 2 minutes. Taste and adjust the salt as needed.
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Garnish with fresh coriander leaves.
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Serve with crusty bread or steamed rice.
1/2(4oz) cup (120ml) of buttermilk: Add 1/2 tablespoon of plain vinegar or lemon juice to a 120 ml measuring cup. Fill the remaining cup with milk. Stir and let it rest for 5 to 10 minutes.
