The Greenest Coconut Curry with Clams and Rice Noodles

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. 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. 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. 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. 4.

   Add curry base to saucepan and bring to a boil. Reduce heat and simmer 10 minutes to let flavors meld.

   10 min

5. 5.

   Meanwhile, cook noodles according to package directions. Drain and rinse under cold water. Divide among bowls.

   8 min

6. 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