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Home > Red curry clams

Red curry clams

Recipe Information

Servings 4
Preparation Time 20 Minutes
Cook Time 10 Minutes
Total Time 30 Minutes
Difficulty Easy
Main Ingredient Clams
Category Seafood
Meal Lunch; Dinner
Type Main Dish; Side Dish
Cuisine Thai
Diet Low Calorie; Low Fat; Low Carb; High Protein


  • One 14-ounce can lite coconut milk 

  • 1/3 cup lime juice, plus lime wedges for serving

  • 1/3 cup dry white wine 

  • 2 tablespoons brown sugar 

  • 1 1/2 tablespoons Thai red curry paste, or to taste

  • 1 tablespoon garlic, mincled

  • 1 tablespoon fish sauce 

  • 5 pounds littleneck, manila or other small clams 

  • 2 cups fresh cilantro, coarsely chopped



  • Thoroughly wash the clams.

  • Combine the first seven ingredients (coconut milk through fish sauce) in a Dutch oven and place over medium-high heat.

  • When the liquid starts to boil, add the clams. Toss to combine, then cover and reduce the heat to medium-low. Cook for 7-10 minutes until the clams open. Unopened clams should be discarded.

  • Ladle equal portions of the curried clams into four deep bowls. Top with cilantro, garnish with lime wedges, and serve immediately.


Nutrition (per serving):

  • Calories: 266 cal

  • Total fat: 8g

  • Saturated fat: 5g

  • Sodium: 526mg

  • Carbohydrate: 19g

  • Fiber: 0g

  • Sugars: 7g

  • Protein: 24g