There’s something incredibly satisfying about the harmonious blend of flavors in a vibrant green curry, and when you throw in the ocean’s bounty with tender little neck clams and Thai eggplant, magic happens. I discovered this delightful combination on a casual weeknight, craving a meal that would break the monotony of takeout.
As soon as the coconut milk hits the pan, the air fills with an irresistible aroma that transports me straight to a bustling Thai market. Each scoop of this curry not only tantalizes the taste buds but also offers a nutritional boost – all while being quick enough for a weeknight dinner.
Whether you’re gathering friends for a delightful feast or simply treating yourself to something special, this Green Curry Thai Clams dish is your ticket to an exotic escape. Let’s dive in and whip up this easy masterpiece that’s sure to impress anyone fortunate enough to share your table!
Why Love Green Curry Thai Clams with Thai Eggplant?
Irresistible flavor: The harmony of green curry paste and coconut milk creates a mouthwatering sauce that elevates the clams beyond your usual seafood dish.
Easy and quick: With only 35 minutes total, you can prepare a gourmet meal that tastes like it took hours.
Crowd-pleaser: Perfect for impressing guests or energizing a weeknight family dinner, this dish brings excitement to any table.
Versatile ingredients: Feel free to swap in your favorite veggies or proteins, making it adaptable for any palate.
Aromatic spice: The fragrant Thai basil and lime juice add a fresh kick, making each bite unforgettable. Dive into this recipe and enjoy a unique culinary adventure!
Green Curry Thai Clams Ingredients
• Get ready to create a flavorful feast!
For the Curry Base
- Green curry paste – essential for that rich Thai flavor; go for a high-quality brand for best results.
- Coconut oil – adds a subtle sweetness and depth to the sauce; it’s the perfect oil for sautéing.
- Full-fat coconut milk – gives this dish its creamy texture and richness; don’t skimp on quality!
- Fish sauce – provides a savory umami that enhances the overall taste; consider low-sodium options if desired.
- Palm sugar – balances the heat and salt with a hint of sweetness; brown sugar can be a quick substitute.
- Kaffir lime leaves – infuse the curry with a zesty, aromatic flavor; crush them slightly to release more oils.
- Chicken broth or clam juice – choose clam juice for an extra seafood kick; both options work beautifully.
For the Clams and Veggies
- Fresh little neck clams – brings the ocean’s bounty to your plate; ensure they are fresh for the best flavor.
- Thai eggplant – adds unique texture and absorbs the curry beautifully; zucchini can be a tasty stand-in if needed.
- Red bell pepper – sweet and colorful, it adds crunch and a touch of sweetness; use any of your favorite bell peppers if you prefer.
- Bamboo shoots – offer a delightful crunch and extra texture to the dish.
For Garnishing
- Thai basil leaves – add a burst of herbaceous freshness; regular basil can work in a pinch, though the flavor differs.
- Thai bird chilies – provide heat and spice; adjust the number according to your spice tolerance.
- Lime juice – brightens the flavors of the dish; fresh juice is always best for that vibrant taste!
- Steamed jasmine rice or sticky rice – these help soak up the delicious curry; serve with extra for a satisfying meal.
- Extra Thai basil or cilantro – for garnishing, adding a finishing touch of flavor and color to your dish.
Prepare to indulge in this heavenly Green Curry Thai Clams with Thai Eggplant recipe that will bring joy to your kitchen and delight to your taste buds!
How to Make Green Curry Thai Clams
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Scrub the clams: Clean the clams under cold water and discard any that are open and don’t close when tapped. Soak them in salted cold water for 20 minutes to purge any sand. Drain and set aside.
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Warm the oil: In a large pan or wok over medium heat, add the coconut oil and warm it up. Then, incorporate the green curry paste and sauté for about 2–3 minutes until fragrant and well-mixed.
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Combine the base: Pour in the full-fat coconut milk, stirring gently to combine. Add the fish sauce, palm sugar, kaffir lime leaves, and chicken broth (or clam juice). Let the mixture come to a gentle simmer, allowing the flavors to meld beautifully.
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Add the veggies: Toss in the Thai eggplant, red bell pepper, and bamboo shoots. Cook for 5–7 minutes, just until the eggplant begins to soften but still holds its shape, infusing the curry with vibrant colors.
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Steam the clams: Carefully add the cleaned little neck clams to the pan, cover with a lid, and let them steam for 5-7 minutes. Shake the pan occasionally until the clams open. Discard any that remain closed.
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Finish the curry: Add the Thai basil leaves, lime juice, and sliced bird chilies. Stir gently to combine everything and taste the curry—feel free to adjust the seasoning with more fish sauce or sugar if needed.
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Serve with rice: Spoon the clams and aromatic curry over a bed of steaming jasmine rice. Garnish with extra basil or cilantro for that final fresh touch. Enjoy hot!
Optional: Squeeze an extra lime wedge over the dish for an added zing!
Exact quantities are listed in the recipe card below.
What to Serve with Green Curry Thai Clams?
Accentuate the vibrant flavors of this dish with tantalizing sides that create a full and delightful meal experience.
- Steamed Jasmine Rice: The fluffy grains absorb the rich curry, making each bite a creamy delight that brings balance to the dish.
- Crispy Spring Rolls: These crunchy, fresh rolls add a delightful textural contrast, with veggies and herbs that echo the dish’s Thai flavors.
- Coconut Rice: Infused with coconut milk, this sweet and fragrant base complements the savory elements of the curry, creating a harmony of flavors.
- Thai Cucumber Salad: A refreshing side that cuts through the richness, with a zesty dressing bringing brightness to each mouthful.
- Grilled Corn on the Cob: Lightly charred and sweet, this side offers a natural sweetness that pairs beautifully with spicy elements.
- Chilled Thai Beer: A crisp, cold beer refreshes your palate and enhances the spices in the curry, making it an ideal match.
- Tropical Fruit Salad: A medley of mango, pineapple, and papaya lends sweetness and a refreshing quality, rounding out the meal beautifully.
- Mango Sticky Rice: For dessert, this sweet, creamy dish contrasts the spice from the clams while staying true to the flavors of Thailand.
Green Curry Thai Clams Variations
Feel free to explore these delightful twists to make this dish truly your own.
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Vegetarian: Replace the clams with tofu or mushrooms for a delicious plant-based option that still delivers a hearty bite.
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Spicy Kick: Add more Thai bird chilies to elevate the heat level—perfect for those who love their curry with a fiery touch!
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Coconut-Free: Substitute the coconut milk with almond or soy milk for a lighter version—keep the flavors intact with a touch more spices.
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Herb Explosion: Try mixing in fresh cilantro or mint along with or instead of the Thai basil for a refreshing herbaceous boost.
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Extra Crunch: Sprinkle some toasted cashews or peanuts on top right before serving for an extra layer of texture and nuttiness.
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Seafood Lovers: Enhance the dish by adding shrimp or scallops; just be sure to adjust cooking times accordingly for perfect tenderness.
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Zucchini Noodles: Swap out the rice for spiralized zucchini to create a low-carb alternative that still satisfies your craving for flavor.
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Umami Boost: Incorporate a dash of tamari or oyster sauce for an extra umami punch that complements the seafood beautifully.
Let your creativity flourish and enjoy every mouthwatering bite of your customized green curry!
Expert Tips for Green Curry Thai Clams
- Choose Fresh Clams: Ensure your clams are alive before cooking; avoid any that don’t close when tapped. Fresh clams yield better flavor.
- Simmer Gradually: Allow the coconut milk and spices to simmer slowly for more depth in flavor; a rapid boil might compromise the creamy texture of the curry.
- Adjust Spice Levels: Feel free to modify the number of Thai bird chilies according to your taste preferences; start with one for a milder heat.
- Check for Doneness: Discard any clams that do not open during cooking; this ensures only the freshest clams are served in your Green Curry Thai Clams dish.
- Garnish Generously: Don’t skimp on Thai basil or cilantro for garnish; they enhance the aroma and taste without adding any extra calories.
Make Ahead Options
These Green Curry Thai Clams with Thai Eggplant are ideal for meal prep enthusiasts! You can clean and soak the clams up to 24 hours in advance, ensuring they are fresh and sand-free for optimal flavor. Additionally, prepare the curry base (coconut milk, green curry paste, and spices) up to 3 days ahead; simply store it in an airtight container in the refrigerator. When ready to serve, reheat the curry on medium heat, then add the clams and vegetables, allowing them to steam until the clams open—this ensures every bowl is just as delicious and aromatic as when freshly made! Enjoy stress-free cooking on busy weeknights!
How to Store and Freeze Green Curry Thai Clams
Fridge: Store leftovers in an airtight container and keep in the fridge for up to 3 days. Reheat gently on the stovetop, ensuring clams are heated through but not overcooked.
Freezer: It’s best not to freeze the Green Curry Thai Clams since the clams may change in texture. However, the curry base can be frozen for up to 2 months.
Reheating: When reheating, add a splash of coconut milk or broth to restore creaminess. Heat on low, stirring occasionally, until warmed through.
Serving Tip: For the best experience, serve refrigerated clams immediately after reheating over fresh jasmine rice.
Green Curry Thai Clams Recipe FAQs
What types of clams are best for this recipe?
For this recipe, I recommend using fresh little neck clams. They are sweet and tender, making them perfect for absorbing the flavor of the green curry. Just ensure they are alive when you purchase them; clams that don’t close when tapped should be discarded.
How should I store leftovers?
Absolutely, store any leftovers in an airtight container in the fridge. They will keep well for up to 3 days. When you reheat, be sure to do it gently on the stovetop to prevent overcooking the clams, which can make them tough.
Can I freeze Green Curry Thai Clams?
It’s not advisable to freeze the clams themselves, as they may change in texture when thawed. However, you can freeze the curry base alone for up to 2 months. To do so, let it cool, then transfer to a freezer-safe container. When you’re ready to enjoy, simply thaw it in the fridge overnight and reheat on the stovetop.
How can I adjust the spice level?
Very! The beauty of this dish is its versatility. Start with one Thai bird chili if you prefer milder heat and add more to taste as you cook. You can also remove the seeds from the chilies for a milder version or use a different pepper variety if preferred.
What can I substitute for Thai eggplant?
If you can’t find Thai eggplant, zucchini works wonderfully as a substitute. Cut it into similar-sized pieces to ensure even cooking. It will soak up the flavors of the green curry just as well. If you’re looking for another option, bell peppers can also add a nice touch.
Is this dish safe for pets or allergies?
Be cautious if sharing with pets, as seafood and certain spices like chilies can be harmful to them. For allergies, ensure you check the fish sauce and curry paste for gluten or shellfish content, especially if your guests have dietary restrictions.
Savor Green Curry Thai Clams with Thai Eggplant Delight
Ingredients
Equipment
Method
- Scrub the clams under cold water and discard any that are open and don’t close when tapped. Soak them in salted cold water for 20 minutes to purge any sand. Drain and set aside.
- In a large pan or wok over medium heat, add the coconut oil and warm it up. Then incorporate the green curry paste and sauté for about 2–3 minutes until fragrant.
- Pour in the full-fat coconut milk, stirring gently to combine. Add the fish sauce, palm sugar, kaffir lime leaves, and chicken broth. Let simmer.
- Toss in the Thai eggplant, red bell pepper, and bamboo shoots. Cook for 5–7 minutes until the eggplant softens.
- Add the cleaned little neck clams to the pan, cover, and let steam for 5-7 minutes until they open.
- Add the Thai basil leaves, lime juice, and sliced bird chilies. Stir gently and adjust seasoning as needed.
- Serve over jasmine rice, garnished with extra basil or cilantro.