THE RECIPE JOURNAL · Main Course
Thai-Inspired Curry with Shrimp and Clams
This vibrant curry combines tender shrimp and fresh clams in a rich, fragrant sauce bursting with Thai flavors. It’s a perfect dish to warm your soul and impress your dinner guests with minimal effort.
FROM THE KITCHEN • Thai-Inspired Curry with Shrimp and Clams
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by heating some peanut oil in a large pan over medium-high heat. Toss in the chopped onion and red bell pepper, and cook them until they soften, which should take about 4 minutes. Turn the heat down to medium, then add the ginger and garlic. Stir everything around for a minute or two until you can smell their wonderful aroma. Next, mix in the red chile paste and coconut milk, then add the clams. Let it all simmer gently for 3 to 5 minutes so the flavors meld together. If it looks too thick, pour in a little chicken broth to loosen it up.
02
Step 2
Zest the lime finely, then stir half of that zest into the curry along with the fish sauce and brown sugar. Give the curry a splash of lime juice to brighten things up. Add half of the basil and the shrimp, then let it simmer until the shrimp turn opaque and are cooked through, about 5 to 10 minutes. If the curry still feels too thick, thin it out with a bit more chicken broth.
03
Step 3
Before serving, scoop out the clams, letting their juices drip back into the pan, and discard their shells. Finish by stirring in the rest of the lime zest and basil for a fresh pop of flavor.
Why you’ll love it
This dish combines bold, vibrant flavors with fresh seafood, creating a perfect balance of spicy, sweet, and savory notes. It’s quick to make and feels like a special treat, bringing a taste of Thailand right to your kitchen.
How to serve
Serve with steamed jasmine rice or rice noodles to soak up the delicious sauce. A side of fresh cucumber salad or lightly steamed greens can add a refreshing contrast to the rich curry.
Storage & leftovers
Store leftovers in an airtight container in the refrigerator for up to two days. Reheat gently on the stove to avoid overcooking the seafood. Avoid freezing, as the texture of the shrimp and clams may become rubbery.
