Thai Shrimp and Clam Curry

This Thai shrimp and clam curry with lime and basil gets a subtle kick from red chile paste; spoon over brown rice for a satisfying dinner.

• Preparation Time: 30 mins
• Cooking Time: 15 mins
• Total Time: 45 mins
• Calories: 350 Calories

Ingredients

• 1 (14 ounce) can coconut milk
• 2 cloves garlic, minced
• 1 teaspoon brown sugar
• 2 tablespoons peanut oil
• 12 large shrimp, peeled and deveined
• 1 teaspoon fish sauce
• 1 tablespoon chopped fresh ginger
• 1 fresh lime
• 1 teaspoon red chile paste, or more to taste
• 1 large onion, halved and sliced lengthwise
• 1 large red bell pepper, seeded and sliced lengthwise
• 4 large fresh cherrystone clams, scrubbed
• 3 tablespoons chopped fresh basil, divided, or more to taste
• 0.25 cup chicken broth, or more as needed

Recipe Instructions

Step 1

Heat peanut oil in a large saucepan over medium-high heat. Add onion and red bell pepper; saute until softened, about 4 minutes. Reduce heat to medium. Add ginger and garlic; cook and stir until fragrant, 1 to 2 minutes. Stir in red chile paste and coconut milk. Add clams and simmer until they open and the flavors combine, about 5 minutes. If curry appears too thick, stir in chicken broth a little at a time until desired consistency is reached.

Step 2

Finely grate lime zest. Stir half the zest into the curry along with fish sauce and brown sugar. Squeeze some lime juice into the sauce. Add shrimp and half of the basil. Simmer until shrimp are opaque and cooked through, 5 to 10 minutes. Thin the curry with more chicken broth if needed.

Step 3

Remove clams from their shells, letting the juices drain back into the pan; discard any that remain unopened. Return the clam meat to the curry for serving, and discard the empty shells. Stir in remaining lime zest and basil.