THAI-STYLE DISH!
Love this broth. Coconut curry has always been a favorite of mine. In fact, I think I might need to whip up a little curry tomorrow to cut through this frigid weather.
~ Brian
In a large pot such as a Dutch oven, heat the oil over medium low heat. Cook the shallots, stirring occassionally, until the shallots are translucent. Stir in the red curry paste and lemongrass and cook.
Stir in the chicken broth, coconut milk and fish sauce and bring to a boil. Add the clams and mussels and cover the pot with a lid. Cook, stirring occassionally, until the all the shells open.
Discard any unopened clams and mussels. Adjust the broth seasoning to taste with additional curry paste or fish sauce, as desired. Stir in the cilantro and scallion, and serve with fresh lime wedges.
Hi, I’m Liren. I am a mother of two and wife to one, currently based in the SF Bay Area, land of fresh foods and sublime wine...