A graduate of Culinary School in China, Chef Bin Sun has happily been cooking authentic Asian cuisine in both China and the US for 25 years. His American career took him to California, Liberty Lake, WA. – where he opened Ding How restaurant – and finally to Coeur d’ Alene, Idaho.
Red Curry Coconut Infused Steamed Clams:
» 16 oz Baby Clams
» 1 1/2 oz Butter
» 1 tsp Fresh Ginger, sliced
» 1/2 tsp Garlic, minced
» 2 tbsp Filtered Sake (can be white wine)
» 1 tsp Red Curry Paste
» 1 1/2 tbsp Sugar
» 1/4 cup Coconut Milk
» 2 leaves of Kaffir Lime Leaf, sliced
» 1/2 tsp Fish Sauce
» Fresh Cilantro
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Cooking time: 8 to 10 min
Heat a pan on medium heat. Melt butter and add ginger, garlic, and red curry paste. Stir together.
Throw the clams into the pan. Add sake, and shake the pan to cook all the clams evenly, cover the pan with a lid, and cook. After the sauce is reduced to half, add sugar, coconut milk, and fish sauce. Cook until all the clams are open. (shake the pan occasionally to move clams. This way, all the clams will be cooked). Serve in a bowl, and garnish with chopped cilantro.
As Featured In: Summer/Fall 2015