The Greenest Coconut Curry with Clams and Rice Noodles
A vibrant Thai-inspired coconut curry featuring fresh littleneck clams and rice noodles in a fragrant green herb sauce made with cilantro, basil, lemongrass, and coconut cream. This aromatic dish combines the sweetness of coconut with the briny flavor of clams and fresh herbs.
Ingredients
- •2 whole serrano chiles
- •1 piece ginger
- •2 stalks lemongrass
- •2 cloves garlic
- •1 tablespoon fish sauce
- •1 tablespoon light brown sugar
- •1 can coconut cream
- •3 cups cilantro leaves
- •3 cups basil leaves
- •2 tablespoons virgin coconut oil
- •36 pieces littleneck clams
- •8 ounces rice stick noodles
- •½ whole lime
- •1 to taste Kosher salt
Cooking Instructions
- 1.
Purée chopped chile, ginger, lemongrass, garlic, fish sauce, brown sugar, and 3 cups water in a blender until smooth. Transfer curry to a small bowl. Reserve blender (no need to clean).
5 min
- 2.
Purée coconut cream, cilantro, 3 cups basil, and 1/4 cup ice water in blender until very smooth; set herb purée aside.
5 min
- 3.
Heat oil in a large saucepan or small pot over medium-high. Add clams, cover, and cook until clams open, 5-7 minutes. Uncover and transfer opened clams to a medium bowl, reserving cooking liquid in saucepan. If any clams are still closed, cover and cook a few minutes longer, then add to bowl with others; discard any clams that refuse to open.
7 min
- 4.
Add curry base to saucepan and bring to a boil. Reduce heat and simmer 10 minutes to let flavors meld.
10 min
- 5.
Meanwhile, cook noodles according to package directions. Drain and rinse under cold water. Divide among bowls.
8 min
- 6.
Using a slotted spoon, transfer clams to noodle bowls. Pour any accumulated clam-cooking liquid into curry mixture and stir in herb purée; bring to a boil. Immediately remove from heat and squeeze in juice from lime. Taste and season with salt if needed. Ladle curry over clams and noodles. Top with sliced chile and basil leaves.
5 min
