Laksa red chilli and Thai basil clam curry

Laksa red chilli and Thai basil clam curry

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  • 4
  • Easy
  • Carb Conscious Dairy free Fat conscious
  • 10 minutes
  • 25 minutes
  • Villiera Gewürztraminer 2010


  • 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

Cooking Instructions

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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Hannah Lewry Recipe by: Hannah Lewry
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Woolworths TASTE’s Food Editor is passionate about conjuring up fresh ideas for fast and easy dishes that taste as great as they look. Turn to her expertise for everything from time-saving mid-week food to lazy weekend meals. You’ll have a lot of fun in the kitchen while you’re about it.

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