Ingredients

Method

• 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

Ingredients

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.

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