Ingredients
The following ingredients have 4 Servings
- 6 lbs fresh clams
- 2 Tbsp ghee
- 3 cloves garlic (minced)
- 1 Tbsp galangal (ginger)(minced)
- 2 Thai green chilies (diced) *add more if you like it spicy
- 3 tsp red curry paste
- 1 cup chicken broth
- 1 can coconut milk
- 1 1/2 tsp lime juice
- 1.5-2 tsp fish sauce
- 3 kaffir lime leaves
- 1 medium stick lemongrass
- 2 cups cauliflower florets
- 2 cups bok choy
- 1/2 red bell pepper (chopped, 1/2 inch)
- 2 mangoes (cubed)
- 3/4 cup fresh cilantro (chopped)
- garnish with limes (cut in half) and fresh cilantro
Instruction
- In a large soup pot, melt ghee over medium heat.
- Brown garlic, chilies, and galangal until fragrant.
- Add curry paste and cook for about 3 minutes, browning the paste.
- Stir in chicken broth, coconut milk, lime juice, and fish sauce. Turn temperature down to simmering heat.
- Crack lemongrass by striking along the length with the back of a chef’s knife.
- Add kaffir lime leaves and lemongrass (use like bay leaves- you don’t have to eat them).
- Simmer cauliflower until close to the desired doneness.
- Add bok choy, mangos, bell peppers and clams. Cook until clam shells open (only a few minutes).
- Remove from heat, discard clams that did not open and lemongrass. Mix in cilantro.
- Serve over riced cauliflower and top with more fresh cilantro and cut limes.
- Don’t forget a bowl for people to put empty shells and kaffir lime leaves in.
