The Greenest Coconut Curry with Clams and Rice Noodles

Ingredients for The Greenest Coconut Curry with Clams and Rice Noodles

• 2 serrano chillies, 1 coarsely chopped, 1 thinly sliced

• 1 (3-inch) piece ginger, peeled, thinly sliced

• 2 lemongrass stalks, bottom third only, tough outer layers removed, thinly sliced

• 2 garlic cloves, smashed

• 1 tablespoon fish sauce

• 1 tablespoon light brown sugar

• 1 (150g) can coconut cream

• 3 cups coriander leaves with tender stems

• 3 cups basil leaves, plus more for serving

• 2 tablespoons virgin coconut oil or vegetable oil

• 36 littleneck clams (about 1.8kg ), scrubbed

• 230g rice stick noodles

• 1/2 lime

• Koshersalt

Purée chopped chilli, ginger, lemongrass, garlic, fish sauce, brown sugar, and 725ml water in a blender until smooth. Transfer curry to a small bowl. Reserve blender (no need to clean).

Purée coconut cream, coriander, 3 cups basil, and 1/4 cup ice water in blender until very smooth; set herb purée aside.

Heat oil in a large saucepan or small pot over medium-high. Add clams, cover, and cook until clams open, 5–7 minutes. Uncover and transfer opened clams to a medium bowl, reserving cooking liquid in saucepan. If any clams are still closed, cover and cook a few minutes longer, then add to bowl with others; discard any clams that refuse to open.

Add curry base to saucepan and bring to a boil. Reduce heat and simmer 10 minutes to let flavours meld.

Meanwhile, cook noodles according to package directions. Drain and rinse under cold water. Divide among bowls.

Using a slotted spoon, transfer clams to noodle bowls. Pour any accumulated clam-cooking liquid into curry mixture and stir in herb purée; bring to a boil. Immediately remove from heat and squeeze in juice from lime. Taste and season with salt if needed. Ladle curry over clams and noodles. Top with sliced chilli and basil leaves.

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