Thai Green Curry & Coconut Clams
Thai Green Curry & Coconut ClamsCourse: Lunch, Dinner
Blake’s full-bodied Chenin Blanc is begging for spicy food and this recipe satisfy you in every way it is super easy and compliments the Chenin perfectly. You can make this recipe in two different ways the one is by fraying onion, garlic, ginger, lemon grass and green curry paste and add a tin of coconut milk and the other way is to pour a packet of Thai green curry cook in sauce in a pot. I do make both options depends on my time.
1 packet of Good Thai green curry cook in sauce or
1 tsp grated ginger
1 tsp grated garlic
1 tsp finely chopped lemon grass
1 onion finely chopped
1 – 2 tsp Thai green curry paste (depends on how strong you like it)
1 tin of coconut milk
1 cup of chicken stock
- If you go the long route, fry the ginger, garlic, lemon grass, onion and curry paste in olive oil until it is soft. Add the chicken stock and coconut milk bring it to the boil.
- Add the clams and cover with a lid for about 5-7 minutes or until most or all clams have opened. Serve with your favourite pasta and sprinkle with fresh coriander.
- If you take the short cut. Pour the cook in sauce in a pot with 1 tin of coconut milk and bring to the boil. Add the clams and cover with a lid for about 5-7 minutes or until most or all clams have opened. Serve with your favourite pasta and sprinkle with fresh coriander.
- Enjoy this with Blake’s Chenin Blanc.