Curry paste punches up the rich coconut broth here. Fish sauce and a variety of curry pastes are available at Asian groceries and many supermarkets. Plus: More Seafood Recipes and Tips
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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