Super Green Curry

Yields4 Servings

 1 serrano chile, coarsely chopped
 1 3-inch piece ginger, thinly sliced
 2 lemongrass stalks, use bottom third only w/ tough outer layer removed, thinly sliced
 2 tsp minced garlic
 1 tbsp fish sauce
 1 tbsp brown sugar
 1 5.4 oz can coconut cream
 3 cups cilantro
 3 cups basil leaves
 2 tbsp olive oil
 ½ lime
 1 lb whole clams (about 16)
 4 packs of shirataki noodles

Step 1
Purée chopped chile, ginger, lemongrass, garlic, fish sauce, brown sugar, and 3 cups water in a blender until smooth. Transfer curry to a small bowl.

Step 2
Purée coconut cream, cilantro, 3 cups basil, and ¼ cup water in blender until smooth; set herb purée aside.

Step 3
Heat oil in large saucepan over medium-high heat. Add clams, cover, and cook until clams open (takes 5-7 minutes). Uncover and transfer opened clams to a bowl, leaving the clam juice in suacepan. If any clams are still closed, cover and continue to cook for a few minutes. Discard any clams that remain closed.

Step 4
Add curry base to saucepan and bring to a boil. Reduce heat and simmer 10 minutes.

Step 5
While curry sauce simmers, cook shirataki noodles according to package instructions. Then divide noodles and clams among bowls.

Step 6
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.

Step 7
Ladle curry over clams and noodles.

Recipe originally from bonappetit.com

Note

- Feel free to make the curry without clams to reduce the carb count. It will be just as delicious 🙂
- If you want more protein, pair the curry with your favorite meat of choice. We've had it with duck and highly recommend it!

Nutrition Facts

Serving Size 1 cup

Servings 4


Amount Per Serving
Calories 266.5
% Daily Value *
Total Fat 21.4g33%
Saturated Fat 13.4g67%
Cholesterol 13.8mg5%
Sodium 520.6mg22%
Potassium 254.4mg8%
Total Carbohydrate 10.5g4%
Dietary Fiber 3.3g14%
Sugars 4.5g
Protein 8.1g17%

Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients

 1 serrano chile, coarsely chopped
 1 3-inch piece ginger, thinly sliced
 2 lemongrass stalks, use bottom third only w/ tough outer layer removed, thinly sliced
 2 tsp minced garlic
 1 tbsp fish sauce
 1 tbsp brown sugar
 1 5.4 oz can coconut cream
 3 cups cilantro
 3 cups basil leaves
 2 tbsp olive oil
 ½ lime
 1 lb whole clams (about 16)
 4 packs of shirataki noodles

Directions

1

Step 1
Purée chopped chile, ginger, lemongrass, garlic, fish sauce, brown sugar, and 3 cups water in a blender until smooth. Transfer curry to a small bowl.

2

Step 2
Purée coconut cream, cilantro, 3 cups basil, and ¼ cup water in blender until smooth; set herb purée aside.

3

Step 3
Heat oil in large saucepan over medium-high heat. Add clams, cover, and cook until clams open (takes 5-7 minutes). Uncover and transfer opened clams to a bowl, leaving the clam juice in suacepan. If any clams are still closed, cover and continue to cook for a few minutes. Discard any clams that remain closed.

4

Step 4
Add curry base to saucepan and bring to a boil. Reduce heat and simmer 10 minutes.

5

Step 5
While curry sauce simmers, cook shirataki noodles according to package instructions. Then divide noodles and clams among bowls.

6

Step 6
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.

7

Step 7
Ladle curry over clams and noodles.

8

Recipe originally from bonappetit.com

Note
9

- Feel free to make the curry without clams to reduce the carb count. It will be just as delicious 🙂
- If you want more protein, pair the curry with your favorite meat of choice. We've had it with duck and highly recommend it!

Delicious Green Coconut Curry
(Visited 15 times, 1 visits today)

Leave A Comment

Your email address will not be published. Required fields are marked *