Curry Clams

Name: Curry Clams
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 400g clams; 50ml Coconut milk; 20g onion; 3 cloves garlic; 1 tbsp Thai Curry Paste; 1 teaspoon Curry powder; 1/2 tbsp Fish sauce; 3 pieces shallot; 2 teaspoons olive oil; Some water; 3 slices ginger

by Zhou Tai Liang Soup

4.7 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

Clam is a very common seafood shellfish, which has the nutritional characteristics of high protein, high trace elements, high iron, high calcium, and low fat. Chinese medicine believes that clam meat: cold in nature, salty in taste, can nourish yin and reduce phlegm , Softening, hydrating, nourishing yin, improving eyesight, softening and resolving phlegm. Curry is spicy and stimulating. It is used for cooking in combination with clams. It can moderate the coldness of clams. It has certain scientific principles and is a delicacy with a strong Southeast Asian flavor.

Curry Clams

1. The clams are spit and washed in boiling water and scalded in boiling water. The shells are fished out as soon as they are opened. Please discard the clams that cannot be opened. They are dead and cannot be eaten.

2. Prepare the ingredients, finely chop the onion, garlic, ginger, and green onions for later use

3. Stir-fry the onion, garlic, ginger, etc. in olive oil first, add Thai curry paste and curry powder, and stir-fry evenly

4. Add appropriate amount of water to boil, cook on low heat until the onion is soft and rotten

5. Pour in coconut milk and fish sauce to taste

6. Pour in the blanched clams, stir-fry for a while and turn off the heat immediately, sprinkle with chopped green onions

7. The curry is fragrant and delicious, the soup is rich and exciting, the clams are fresh and tender, and the remaining curry juice is used to mix white rice. It will always be the best partner

Tips:
The clams bought back must be spit in clear water for a period of time. Scalding in boiling water can identify dead clams and further remove the sand. The clams should not be blanched too much, as the meat is easy to get old.