Green Curry Clams / Lala

Oh these clams, my favorite clams cooked in my favorite green curry sauce, a perfect combination not to be missed. You definitely gotta try it yourself, no regrets. I finished the whole plate of 400g of clams all by myself. The joy of eating these clams is actually fishing out the shells one by one and sucking the sauce off them. Fantastic and wonderful taste.

Clams must be fresh, should be tightly closed, shouldn't smell. Once you brought back from the wet market, rinse them well and let them sit in salted water for several hours, so they can purge themselves of sand. Some clams are full of mud inside it. But we are unable to see it without opening it. And this type of clams also not easy to open with your fingers. Therefore, we throw them into a pot of hot boiling water and it will open up easily. From there you can see, which are the good ones. Don't worry if there any bad ones, just remove it immediately.

I'm using Taste-Me Green Curry Paste, ready-made instant paste, so convenient and hassle-free. (This is not advertisement / collaboration post). You may use any brand of your choice.

Ingredients: (serves 1-2)

400g Clams / Lala

25g Green Curry Paste

50ml Coconut Milk

20ml Water

2 tsp Cooking Oil

A small pot of water for blanching

Garnishing:

Basil leaves

Red chillies - cut into slice

Step by Step:

1. Blanched clams in a pot of boiling hot water for about 2 mins or until clams slightly open up. (so that you can easily pry open to rinse the inside of the clams). Fish out immediately once you see them opening up so that it doesn't gets overcooked. Those not opening are most probably spoilt.

2. Put clams under running tap water & open up the clams & rinse it. This is to remove any muddy or dead clams. No need to fully open it. Just open a small gap & you can see it's clean inside.

3. Using medium heat, heat up wok with oil. (No need to use high heat, otherwise later the paste will easily get burnt)

4. Add in green curry paste and give a quick stir for 20 seconds.

5. Add in water and coconut milk and bring the sauce to a boil.

6. Add in blanched clams.

7. Toss to make sure all the sauce evenly coat every clams.

8. Let it simmer for 4-5 mins for all the green curry aroma absorb into the clams.

9. Dish up & garnish with basil leaves & cut red chillies.

10. Serve immediately with steam rice.

Happy Cooking.