Clams in Coconut Sauce
Author: Amanda
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This Clams in Coconut Sauce recipe offers a delightful fusion of briny clams with the creamy richness of coconut milk, creating a flavorful and exotic dish that pairs perfectly with rice. Enjoy the tropical flair of this seafood delight!
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Ingredients:
Number of portions: 4
2
pounds (about 900g) fresh clams, scrubbed and cleaned
2 Tablespoon(s)
coconut oil
1
onion, finely chopped
3 Clove(s)
garlic, minced
1 Tablespoon(s)
ginger, grated
1
red chili, finely chopped (adjust to taste)
1 Teaspoon(s)
curry powder
1 Can(s)
(13.5 oz) coconut milk
Juice of 1 lime (add according to your taste)
Salt and black pepper to taste
Fresh cilantro, chopped (for garnish)
Cooked rice for serving (if not in Wildfit Spring)
Preparation:
Preparation time: 15-30 min.
- Prepare Clams: Rinse the clams under cold water to remove any sand or debris. Discard any clams with broken shells or that do not close when tapped.
- Sauté Aromatics: In a large pot or deep skillet, heat coconut oil over medium heat. Add chopped onion, minced garlic, grated ginger, and chopped red chili. Sauté until the onion is translucent.
- Add Curry Powder: Stir in the curry powder, allowing the spices to bloom for about a minute.
- Cook Clams: Add the cleaned clams to the pot and toss them in the aromatic mixture. Pour in the coconut milk and bring the mixture to a gentle simmer. Cover and cook for 5-7 minutes or until the clams open. Discard any unopened clams.
- Season and Finish: Season the coconut sauce with salt and black pepper. Squeeze the lime juice into the pot and stir to combine.
- Serve: Ladle the clams and coconut sauce over cooked rice. Garnish with chopped cilantro.
Author: Amanda
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