Green coconut curry with clams and rice noodles recipe

Ingredients for The greenest coconut curry with clams and rice noodles

• 2 serrano chiles, coarsely chopped, thinly sliced

• 1 (7.5 cm) piece ginger, peeled, thinly sliced

• 2 lemongrass stalks, bottom third only, tough outer layers removed, thinly sliced

• 2 garlic cloves, smashed

• 15 ml fish sauce

• 15 g light brown sugar

• 1 can (150 ml) coconut cream

• 90 g coriander leaves with tender stems

• 90 g basil leaves, plus more for serving

• 30 ml virgin coconut oil or vegetable oil

• 36 littleneck clams (about 1.8 kg), scrubbed

• 225 g rice stick noodles

• 1/2 lime

• sea salt

How to make The greenest coconut curry with clams and rice noodles

1. Purée the chopped chilli, ginger, lemongrass, garlic, fish sauce, brown sugar, and 750 ml of water in a blender until smooth. Transfer the curry mixture to a small bowl and set aside. There’s no need to clean the blender.

2. Purée the coconut cream, coriander, 750 ml of basil, and 60 ml of ice water in the blender until very smooth, then set the herb purée aside.

3. Heat the oil in a large saucepan over medium-high heat. Add the clams, cover, and cook for 5–7 minutes until the clams open. Uncover and transfer the opened clams to a medium bowl, reserving the cooking liquid in the saucepan. If any clams remain closed, cover and cook for a few minutes longer, then add them to the bowl with the others; discard any clams that refuse to open.

4. Add the curry base to the saucepan and bring to the boil. Reduce the heat and simmer for 10 minutes to allow the flavours to meld.

5. Meanwhile, cook the noodles according to the package instructions. Drain and rinse them under cold water, then divide among serving bowls.

6. Using a slotted spoon, transfer the clams to the bowls with the noodles. Pour any accumulated clam cooking liquid into the curry mixture and stir in the herb purée; bring to the boil.

7. Immediately remove from the heat and squeeze in the juice from the lime. Taste and season with salt if needed. Ladle the curry over the clams and noodles.

8. Top with sliced chilli and basil leaves before serving.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.