Everything that’s great about Thai food – aromatic and spicy.
2 kg frozen clams
1 tbsp (15ml) sunflower oil
1 onion, finely chopped
2 cloves of garlic, crushed
2 stalks lemongrass, outer layers removed and finely chopped
1 knob ginger, peeled and grated
1 red chilli, deseeded and finely chopped
1 tbsp (15ml) Thai green curry paste
2 tbsp (30ml) dry white wine
1 can (400ml) coconut cream
10g fresh coriander, roughly chopped
2 spring onions, finely sliced
Place clams in a colander and rinse well under cold running water. Transfer clams to a bowl, cover with water and place in the fridge overnight allowing them to defrost and purge (to remove impurities and sand).
Heat oil in a pot and sauté onion, garlic, lemongrass, ginger and chilli for a few minutes or until onions are translucent. Add curry paste and cook for a further minute to release the aromas.
Increase heat, drain the clams and add them together with the wine and cover with a lid. Steam for about 8-10 minutes or until clams have opened. Discard any clams that have not opened during cooking.
Pour in coconut cream and allow to heat through.
Transfer clams to a serving bowl and pour over the sauce. Garnish with chopped coriander and spring onions and serve with crusty bread.
Many might be inclined to opt for a Riesling with this dish but the intense and vibrant flavours will overwhelm most wines from this variety. Rather, opt for a Sauvignon Blanc with some weight which will play off well against the green curry.