- 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
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.