Clams and Mussels in Thai Curry Sauce

Cooking With Rania - "Easy Thai Recipes"
KDKA Pittsburgh Today Live 4/18/2012

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Clams and Mussels in Thai Curry Sauce

2 tablespoons vegetable oil
1 – 3-inch piece of ginger
3 cloves of garlic – finely chopped
1 – 2 Thai chili peppers – seeded and chopped
2 tablespoons Thai red curry paste
½ cup ketchup
Juice of 2 limes + lime wedges for serving
26 littleneck clams – scrubbed
1 ¾ pounds mussels – scrubbed
1 small red bell pepper – julienned
¾ cup cilantro
¾ cup mint
Baguette of French bread

Heat the oil in a large pot over medium-high heat. Add the ginger, garlic, chilies and stir fry until fragrant. Add the curry paste and ketchup and fry until slightly browned – 3 – 4 more minutes. Add the lime juice and 3 cups of water – cover and bring to a boil.

Add the clam and cover to steam just until they begin to open slightly – about 3 minutes. Add the mussels and cover to steam just until they begin to open slightly – about 3 minutes. Stir in the bell pepper and half of the cilantro and basil. Cook, covered, until the pepper is cooked crisp tender – about 2 minutes.

Transfer the clams and mussels to serving bowls and ladle the broth on top. Sprinkle with the remaining cilantro and basil and serve with lime. Serve with crusty baguette slices for dipping into the broth.

Serves: 4

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