The robust zing of Thai red curry paste and the delicate sweetness of coconut water combine to make a richly flavored, but light broth in which to steam the tender clams.
2 lbs. clams
2 tsp. Thai red curry paste
1/2 cup coconut water
1 tsp. lime juice
handful of Thai basil leaves or coriander
Tip the clams into a large bowl and cover with cold water. Leave to soak for 15 minutes, then drain and discard any that remain open.
Spoon the curry paste into a wok, then mix in the coconut water and lime juice. Turn on the heat and when the mixture comes to a bubble, tip in the clams and cover with a lid. Cook for 5 minutes, shaking from time to time, until the clams have opened. Discard any that remain closed.
Tip into a large bowl and scatter over the Thai basil leaves or coriander.
Serves 2-4
Cooking with Nigella 