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Laksa red chilli and Thai basil clam curry

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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.

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