Ingredients and Weight:
- Shrimp (deveined and peeled): 1 pound
- Clams (scrubbed and soaked): 1 pound
- Red curry paste: 2 tablespoons
- Coconut milk: 1 can (13.5 ounces)
- Vegetable broth: 2 cups
- Bell pepper (red, diced): 1 cup
- Onion (diced): 1 cup
- Ginger (minced): 1 tablespoon
- Garlic (minced): 2 cloves
- Fresh cilantro (chopped): 1/2 cup
- Lime juice: 2 tablespoons
- Fish sauce: 1 tablespoon
- Brown sugar: 1 tablespoon (optional)
Preparation Time:
15 minutes
Cooking Time:
30 minutes
Difficulty Level:
2 (Simple)
Preparation Method Steps:
- Heat coconut milk and vegetable broth in a large skillet or Dutch oven over medium heat.
- Add red curry paste, onion, bell pepper, ginger, and garlic. Cook for 5 minutes, stirring occasionally.
- Add shrimp and clams. Cook until shrimp are pink and clams open (about 5 minutes).
- Stir in lime juice, fish sauce, and cilantro. Adjust seasonings to taste, adding brown sugar if desired for a slightly sweeter flavor.
Nutritional Information:
- Calories: 250 per serving
- Fat: 10 grams
- Protein: 25 grams
- Carbohydrates: 20 grams
Dish Characteristics:
- Spicy, fragrant, and flavorful
- Creamy and rich from the coconut milk
- Loaded with tender shrimp and clams
- Vibrant colors from the vegetables
User Comments:
- "Amazing dish that combines the best of Thai flavors in a way that Americans will love."
- "The perfect balance of spice and creaminess, and the seafood was cooked perfectly."
- "A delicious and impressive dish that even non-Thai food enthusiasts will enjoy."
Special Precautions and Tips:
- Be sure to devein and peel the shrimp thoroughly before cooking.
- Soak the clams in cold water for at least 30 minutes before cooking to remove any sand or grit.
- If you don't have fish sauce, substitute with 1/2 teaspoon of soy sauce.
- Serve over jasmine rice or your favorite noodles.
