Red Curry Clams (Printer-Friendly Version) | Eating Well
SPECIAL OFFER - Limited Time Only!

(The ad below will not display on your printed page)

20 minute dinner recipes

Print Now

Red Curry Clams

http://www.eatingwell.com/recipes/red_curry_clams.html

From EatingWell:  May/June 2011

This simple recipe of clams cooked in a spicy Thai red curry sauce takes advantage of prepared Thai curry paste, which is available at well-stocked supermarkets and Asian-foods stores. We call for red curry paste but use whatever type you prefer. This recipe also works with about 4 pounds of mussels. Serve with crusty bread to soak up any leftover sauce.

4 servings | Active Time: 30 minutes | Total Time: 30 minutes

Ingredients

Preparation

  1. Wash clams thoroughly to remove any grit.
  2. Bring coconut milk, lime juice, wine, brown sugar, curry paste, garlic and fish sauce to a boil in a Dutch oven or other large pot, stirring occasionally. Add the clams, tossing to combine. Cover, reduce heat to medium and cook, stirring occasionally, until the clams are open, 7 to 10 minutes. (Discard any unopened clams.)
  3. Stir in cilantro. Taste the broth and adjust the flavors to your taste. Serve in deep bowls with lime wedges for squeezing.

Nutrition

Per serving : 266 Calories; 8 g Fat; 5 g Sat; 0 g Mono; 57 mg Cholesterol; 19 g Carbohydrates; 24 g Protein; 0 g Fiber; 526 mg Sodium; 631 mg Potassium

1 Carbohydrate Serving

Exchanges: 1 carbohydrate (other), 3 lean meat, 1 fat

Tips & Notes