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Yield
Serves : 4

How to Make It

Step 1    

In a large deep skillet, cook the garlic in the oil over moderately high heat just until fragrant, about 1 minute. Stir in the coconut milk, fish stock, fish sauce, curry paste and sugar, then cover and bring to a boil.

Step 2    

Add the clams to the skillet. Cover and cook over moderately high heat just until the clams open, 3 to 4 minutes. Add the peas and cook until warmed through, about 1 minute. Remove from the heat and sprinkle with the basil. Serve the clams in bowls with lime wedges.

Serve With

Steamed rice.

Suggested Pairing

A sweet but crisp Riesling.

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