The greenest coconut curry with clams and rice noodles from Bon Appétit Magazine, February 2018 (page 88)

Where’s the full recipe - why can I only see the ingredients?

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Notes about this recipe

  • Barb_N on February 21, 2019

    I made this again, trying to follow the recipe more closely. My serrano chile tasted hot so I only put half in the ‘curry’ puree- hard to add more later when it’s not hot enough. I also sought out coconut cream as specified in the recipe, only mine was a solid chunk sold in a box. At first bite the coconut overwhelmed the rest of the flavors, but more nuance came through as I got to the bottom of the bowl, especially as I garnished it with a white radish, scallions and slices of serrano. Next time I will use easy to find-known quantity coconut milk. Used shrimp this time too.

  • Barb_N on February 09, 2018

    I simplified the curry as I could not see the point of making two sauces (aromatics plus fish sauce and brown sugar, and herb puree). I combined these, leaving out the fish sauce and brown sugar. In retrospect a little sweetness might have added more complexity. I subbed shrimp for clams and we loved it. The soup is such a vibrant green you can feel the 'Healthy' with the first slurp.

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