Preparation time is 10minutes
Cook time is 10minutes
Total time is 20minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
8 Ingredients
Number of servings
4
- 800grams clams, rinsed and scrubbed
- 1tablespoons canola oil
- 1 medium white onion, peeled and finely diced
- 2/3-plus 2 tsp cup coconut cream
- 1 stick lemongrass, diced
- 1teaspoons green curry paste
- 1 lemon, cut into wedges
- 4 stalks scallions, sliced
Description
A deliciously curried sauce brings the flavour of these clams to life.
Method
Step 1 of 6
Wash and scrub the clams. Heat up a non-stick pan to a medium heat and then add the canola oil.
Step 2 of 6
Pound the lemongrass with back edge of a knife. Add to pan with onions and fry for 3 minutes.
Step 3 of 6
Add the clams to the pot while tossing, cook for a further 5 minutes or until the clams start to open.
Step 4 of 6
Once the clams are open, add the rest of the ingredients to the pan apart from the scallion and lemon.
Step 5 of 6
Bring the dish to the boil and then simmer while stirring for 6 minutes so the sauce starts to reduce.
Step 6 of 6
Remove from the heat and serve garnished with scallions and lemon.
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