Home
Recipes
Easy

Bacon-wrapped yellowtail with steamed peas

Bacon-wrapped yellowtail with steamed peas

10 minutes

Avocado, cucumber and fennel bulb salad with poppy-seed dressing

Avocado, cucumber and fennel bulb salad with poppy-seed dressing

Jerusalem Artichoke soup with roasted hazelnuts

Soup recipes

Jerusalem Artichoke soup with roasted hazelnuts

20 minutes

Minestrone with smoked ham rasher

Minestrone with smoked ham rasher

1 hour 10 minutes

Easy tempura carrot slivers and soya sauce

Carrot recipes

Easy tempura carrot slivers and soya sauce

10 minutes

Bay and anchovy roast baby chickens with buttery carrots

Carrot recipes

Bay and anchovy roast baby chickens with buttery carrots

90 minutes

Shiso ponzu dressed carrot salad

Carrot recipes

Shiso ponzu dressed carrot salad

Alma Road Cafe butternut fritters

Butternut recipes

Alma Road Cafe butternut fritters

20–30 minutes

Chicken and lentil broth

Chicken recipes

Chicken and lentil broth

35 minutes

Fresh dragon fruit shakes

Vegan recipes

Fresh dragon fruit shakes

Tempura squid with sweet chilli sauce

Asian recipes

Tempura squid with sweet chilli sauce

5 minutes

Laksa red chilli and Thai basil clam curry

Chilli recipes

Laksa red chilli and Thai basil clam curry

25 minutes

Load more

Laksa red chilli and Thai basil clam curry

By Hannah Lewry

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 25 minutes

Ingredients

2 T canola oil
1 x 70 g sachet Oriental laksa paste
1 x 400 ml can Oriental coconut cream
1 cup chicken stock
1 red pepper, cut into strips
2 chillies, halved
500 g clams, rinsed
½ cup Thai basil leaves
1 lemon

Method

Place a large pan over a high heat. Add the oil and laksa paste and gently fry for 1 minute, or until fragrant.

Add the coconut cream and simmer for 10 minutes before adding the chicken stock, red pepper, chillies and clams.
Once all the clams have opened – about 5 minutes – remove from the heat (discard any that do not open).

Tear in the basil leaves and add a squeeze of lemon juice. Serve immediately.

Cook’s note: As fresh clams are not always available, frozen ones are a good substitute. Simply defrost and cook in the same way as above. Mussels are also suitable.

Discover more curry recipes here