Red Curry Coconut And Ginger Infused Steamed Clams Recipes

Steps:

• Heat coconut oil in a heavy-bottomed soup pot over medium-high heat. Add onions and cook until softened, about 5 minutes. Add chicken broth and bring to a simmer.
• Add lemongrass, galangal, ginger, chiles, lime leaves, sugar and fish sauce. Simmer for 20 minutes. Add coconut milk, then taste broth for salt and adjust. (You may prepare up to this point 1 to 2 hours in advance and leave at room temperature.)
• Bring mixture to a boil over high heat and add clams. Cover and cook for 5 to 8 minutes, stirring once or twice, until all clams have opened.
• Transfer clams to soup bowls. Strain broth if desired and ladle over clams. Sprinkle with cilantro and scallions. Squeeze lime over each bowl and serve with lime wedges.

Steps:

• Melt butter over a pot on medium heat.
• Add garlic and ginger. Cook for two to three minutes until garlic is fragrant but not burnt.
• Add the red curry paste and the fish sauce.
• Stir the paste until it has thinned out with the butter.
• Poor the chicken broth and coconut milk into the pot. Stir the broth mixture for a couple seconds u til well mixed.
• Add the clams amd cook, covered, for 5 to 7 minutes, until clams have opened. Discard any clams that are still closed.
• Add the cilantro amd give the pot a quick stir. Transfer clams and broth to a large serving bowl amd squeeze a tablespoon of fresh lime juice over the dish.
• Serve additional lime wedges on the site. Enjoy!

Steps:

• Heat oil in a large saucepan over medium heat. Cook onion and garlic in the hot oil until tender, about 5 minutes. Add baby corn, chicken, water chestnuts, chickpeas, curry paste, and garlic powder; stir until well coated.
• Add coconut milk, chicken broth, salt, and pepper. Stir until mixture comes to a simmer. Reduce heat to medium-low and simmer, stirring occasionally, until thickened, about 30 minutes.