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

Jan Newberry
September 1998

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Recipe Summary

Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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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