Green Curry with Clams and Eggplant
Utilizing fresh vegetables and herbs from my garden!
One of the things that I love about summer is growing fresh vegetables and herbs in my garden. The inspiration behind this dish is the Japanese eggplant that is growing in my garden. You have heard about “farm to table” — well, this is “garden to table”. I planted the eggplant about two months ago and have been patiently waiting for it grow. I have been nurturing this vegetable every day and patiently waiting to cook the eggplant when it was ready to be harvested. And I just harvested my first eggplant!
If you have read any of my articles, you can probably guess that I wanted to utilize it in a Thai curry. And you would be correct. Eggplant is an excellent vegetable to use in a curry because it absorbs all of the wonderful flavors used in preparing a curry dish. I have particularly found that this vegetable pairs well with the ingredients in a green curry (i.e., sweet basil, kaffir lime, shallot, coriander, etc.). And keeping with the theme of utilizing ingredients that I had around the house, I also utilized Thai basil from my garden and canned clams from my pantry. Canned clams are a great item to have in your pantry. Clams are often forgot about as a source of protein that can be utilized in various dishes, and they work very well in preparing a curry. So, I made a green curry with clams and eggplant.
I really enjoy this dish because you get the wonderful flavor of the green curry paired with the sponginess of the eggplant against the crunch from the onion, along with the mild anise flavor from the Thai basil. The choice of clams for protein provides for a fresh tasting, somewhat briny, addition to the dish.
This is a flavorful dish. If you are so inclined — as always — please give this dish a try. Enjoy!
INGREDIENTS
10 oz. whole shelled baby clams
1 baby Japanese eggplant (peeled and quartered into thick pieces)
1 medium onion (sliced)
8 oz. bamboo shoot strips
2 oz. green peas, frozen
2 tbsp. refined, coconut oil
2 to 4 oz. green curry paste
14 oz. coconut milk
8 oz. water
2 tbsp. light-brown sugar (could also use palm sugar or white sugar)
2 tbsp. fish sauce
2 Thai red bird chilis, (sliced thin — optional garnish to adjust to your desired level of spiciness)
10 to 15 Thai basil leaves
INSTRUCTIONS
Curry
· Heat two tablespoon of refined, coconut oil in a wok, or pot, over medium-high heat.
· Add the curry paste (I use 4 ounces because I like a stronger curry flavor; use 2 ounces if you like a milder curry) and cook until bloomed (becomes aromatic and starts to bubble). Simmer for about 1 to 2 two minutes.
· Add half of the coconut milk and cook until the oil separates from the curry. Simmer for about 2 to 3 minutes.
· Add the remaining coconut milk, water, sugar, and fish sauce. Bring to a boil, then simmer the curry over medium-high heat for 5 minutes.
· Add the vegetables and simmer for another 3 minutes.
· Add the clams and simmer over low heat for another 1 to 2 minutes (canned clams are already cooked so just warm the clams to prevent overcooking).
· Remove the curry from the heat and let the Thai Basil wilt in the curry.
· Garnish with Thai red bird chilis to your desired level of spice.
· Plate and serve with jasmine rice.
