Thai Red Curry Coconut Clams

Thai Red Curry Coconut Clams is tasty and have unique flavours! Sweet creamy coconut broth with touch of spiciness from the Thai red curry paste. They are healthy AND Delicious!

Thai Red Curry Coconut Clams

5 from 1 vote
Recipe by Healthy Cook Course: Main DishCuisine: ThaiDifficulty: Easy


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Cooking time





Simple to make at your kitchen with gorgeous Thai Red Curry Coconut Clams. Be prepared to dig in a few bowls of steaming hot rice or bread for dipping.


  • 1 kilograms of clams

  • 12 cherry tomatoes, halved

  • 2 tablespoons of oil

  • 3 shallots, sliced

  • 3 garlic, minced

  • 1 stalk of lemongrass, minced

  • 1 tablespoon of chopped ginger

  • 4 tablespoons of Thai red curry paste

  • 250 millilitres of chicken stock

  • 250 millilitres of Ayam brand coconut milk

  • 1/4 cup of lime juice

  • 3 kaffir lime leaves

  • 1 teaspoon of sugar

  • salt & pepper to taste

  • handful of chopped coriander


  • Submerge the clams in a pot of salt water for 1-2 hours to allow it to purge out any residues.
  • Rinse and drain well.
  • Heat oil in wok. Add shallots, garlic, lemongrass and ginger, saute till fragrant.
  • Add in curry paste and fry for 1 min.
  • Add in stock, coconut milk, lime juice and lime leaves.
  • Bring to a simmer. Add sugar, salt & pepper to taste.
  • Add in clams and mix well.
  • Cover wok and cook over high heat for 5-7 mins or until most of the clams have opened.
  • Stir in chopped coriander and dish up.
  • Serve immediately.

Recipe Video


  • Serve with steaming hot rice or bread for dipping.

More recipes: Malay Spicy Tomato Chicken

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