Fresh flower clams stir-fry in savoury curry sauce, it’s so flavourful with the right amount of creamy coconut milk. This simple dish can be made at home with my easy recipe that I’ve adjusted the taste to suit the whole family, it’s mildly spicy even the kid can enjoy it!
1kg Flower Clams
3 cloves Garlic
Handful of Curry Leaves
Thumb size Ginger
1 Red Chilli
1 stalk Lemongrass
Some water and oil for cooking
1 stalk Coriander for garnishing
1 tsp Curry Powder
2 tbsp Curry Paste
4 tbsp Coconut Milk
1 tsp Fish Sauce
1. Add some water to the wok and bring to a boil over high heat. Add in clams and let it cook until most clams have opened, remove from heat. Discard any unopened clams and set them aside.
2. Add some oil to the wok and turn on medium heat. When the oil is heated, add garlic, shallot, and ginger, stir fry until fragrant. Add onion, chili, curry leaves, and lemongrass, continue to stir-fry until aromatic.
I cooked this dish using Song Cho stainless steel wok,
a multiply stainless steel wok without chemical coating,
it’s safe to use in any cooking including deep-frying.
For more information about the product, visit Song Cho e-shop for details.
3. Stir in seasoning, add in some water and coconut milk, turn on high heat and bring to a boil. Add the clams, and stir to coat with the curry sauce. When the sauce has thickened, remove from heat, garnish with coriander, and serve right away.