Thai Clam Curry

Ingredients

• Fresh cilantro - 2 tablespoons, chopped
• Lime juice - 2 tablespoons
• Palm sugar - 1 tablespoon
• Fish sauce - 2 tablespoons
• Coconut milk - 1 can (400ml)
• Red curry paste - 2 tablespoons
• Ginger - 1 tablespoon, grated
• Garlic - 3 cloves, minced
• Onion - 1, finely chopped
• Coconut oil - 2 tablespoons
• Clams - 1 pound

Instructions

1. Clean the clams thoroughly under cold water, removing any dirt or sand.
2. Heat the coconut oil in a large pan over medium heat.
3. Add the chopped onion, minced garlic, and grated ginger. Sauté until fragrant and the onion is translucent.
4. Stir in the red curry paste and cook for another minute.
5. Pour in the coconut milk and bring to a simmer.
6. Add the cleaned clams to the pan and cover with a lid. Cook for about 5-7 minutes, or until the clams have opened.
7. Remove any unopened clams and discard.
8. Stir in the fish sauce, palm sugar, and lime juice. Cook for another 2 minutes.
9. Garnish with fresh cilantro before serving.
10. Serve the Thai clam curry hot with steamed rice or crusty bread.