Green Coconut Curry Clams

Coconut Curry Clams
Coconut Curry Clams
Coconut Curry Clams
Coconut Curry Clams
Coconut Curry Clams
Coconut Curry Clams

Can we talk about how freaking easy it is to make clams??? Why haven't you told me?! Reuben and I recently realized that the seafood market by our house is actually really incredible, clean, and fresh. We've been missing out on all this great seafood for the last 2.5 years! Shame on us. I feel like Asian seafood markets can easily swing into 2 extremes. It could easily be a little scary with questionable food handling techniques and with less than stellar smells floating around. I'm too much of a food germ wimp to step into those places. BUT Seafood Center on Clement is awesome and smells clean like the ocean. They have sushi grade tuna (um... poke recipe, anyone?!!), sweet and tasty shrimp, the meatiest clams, and so many other delicious sea creatures that I want to bathe in thai curry and coconut milk. Sorry, sea creatures.

The beauty of this recipe is that it takes like no time to have a super impressive and fancy looking meal on the table. And by no time I mean like 30 minutes or less! The clams are nestled in a warm and bubbly bath of green thai curry paste, creamy coconut milk, funky fish sauce, aromatics, brown sugar, and beer! If you're having friends over for dinner and want to welcome them with the greatest food smell ever, this is what you should make! The clams steam for about 5 minutes, depending on what type of clams you have, and then you just need to painfully wait a few more minutes for it to cool down so you don't burn your face off as you try to inhale everything in the bowl. Please please please PLEASE don't forget to slice up some crusty bread to sop up all that blissful broth. I guess if you're going carb or gluten free you can just drink that magic straight up. Just don't waste it, I beg of you!

This recipe makes me want to buy 10 pounds of clams and invite all of my friends over for dinner! I'm dying to have a dinner party soon. Whenever I have a dinner party I need to have a theme. Not like, Teenage Mutant Ninja Turtle birthday party themed. But like, maybe Moroccan Night or a Fall Harvest dinner. Okay, I guess those are equally as cheesy as a TMNT theme. I'm thinking of a color themed dinner party. Green Coconut Curry Clams. Turmeric (Yellow) Goat Cheese Toasts. Pinky Beet Pasta. Blueberry Pie with Blueberry Pie Crust! I'm just spit-balling here.

Anyways... ramble over. Go get yourself some clams!


Green Coconut Curry Clams

materials:

3 lbs. clams
1 tbsp olive oil
1" chunk of ginger - minced
3 garlic cloves - thinly sliced
3 green onion stalks chopped - greens and white divided
1 14oz can of full fat coconut milk
1 can of beer - we used a pilsner
1 cup water
3 tbsp green curry paste
1 tbsp fish sauce
2 tbsp brown sugar
1 1/2 tsp salt
1 tsp white pepepr
1 lime

steps:

1. Rinse the clam under cold water to remove any sand or grit. Inspect the clams and discard any that are cracked.

2. Heat 1 tbsp of olive oil in a dutch oven or big pot over medium high heat. Throw in ginger, garlic, and the whites of the green onions. Cook for 1-2 minutes until just browned and fragrant. Add in coconut milk, beer, water, green curry paste, fish sauce, and brown sugar into the pot. Give it a good stir to combine and bring the broth to a boil.

3. Once the broth is at a boil, carefully add in your clams. Cover the pot and allow the clams to steam for 5 minutes, until all the clams have opened up. Remove the lid and squeeze 1 lime over all the clams. Top with the remaining chopped green onions and serve with crusty bread.

 

* Different clams have different cooking times. We used manila clams, but little neck clams take about 10 minutes to open up.

* We used a lighter pilsner beer in our broth, but feel free to experiment with other beer types!

Red Curry Shakshuka

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Helloooooo, November! I'm so happy it's practically the holidays! I'm also super glad that I've made it through Halloween without going into diabetic shock. Gosh, I inhaled so much candy the last couple days. Does anyone remember 100 Grand Bars? They are so good. I've basically been hunting for them in the candy bowl at work the past two days. I'll probably try to sneak in one last 100 Grand tomorrow. I need to stop though. I need to eat vegetables and not have candy until 2018. Let's all make dentist appointments.

Did you dress up for Halloween? Did people understand your costume? I'm sure they did! I dressed up as my Grandma Young (my mom's maiden name, not to be confused with a young grandma). I've never felt more like myself. Other than the wig. My head is way too big to fit comfortably in the average wigI was so cozy in my loose pants and turtleneck/sweater vest combo. It was awesome. Then when everyone else went out to a bar after work, I felt no guilt in saying that I was tired and wanted to go home. Grandma needs to sleep! And finish Stranger Things TBH.

Even though I'm still a spry 26 year old, I fully embrace my Grandma-ness. Like, life is really tiring. Working a full time job, blogging on the side, and then filling in all the extra waking minutes with painting and random side projects is exhausting. I want to sleep and wear soft pants as much as I can. I want to leisurely sip matcha lattes in the morning and eat oatmeal. Everyday. Is it sad that mornings full of tea and oatmeal make my heart swell (in a good way)? No, of course not. Grandma needs a vacation though. I've been doubling up on recipe testing during the weekends because in a few weeks we are essentially going on a bunch of mini vacations until Christmas. Tahoe! Thanksgiving! Healdsburg! Holiday Parties! Cleveland! Then it's 2018! I just know it's going to go by in the blink of an eye.

This Red Curry Shakshuka is an awesome dish to make when you're feeling super elderly and just want to lounge around in your soft pants all day. You chop up all your veggies. Cook them in a pan. Dump in your curry paste and coconut. Crack in some eggs and let simmer for a few minutes until your eggs are set. Then you magically have a healthy-ish meal full of vegetables! I thought up this recipe one lazy morning when I work up hungry, needed to eat something substantial, but all we had in the fridge was some leftover thai food and some half dead swiss chard. We had half a plastic tub of delicious red duck curry, but we had already pick out the good bits. No duck, eggplant, or peppers left. Just sauce and some onions and a rouge pineapple chunk. Eat the pineapple chunk out of the container, throw in some greens and some eggs, and you got yourself a brand new dish!! Red Curry Shakshuka was born! You can follow this recipe to make your own curry or you could also go the leftover Thai food route if you're looking to not waste leftovers. Either way, it's going to be so wonderful and cozy.  


Red Curry Shakshuka

serves 4

Materials:

1 small white onion

2 bell peppers

2 medium Chinese eggplants

2 tbsp olive oil

1 - 4oz can of red thai curry 

1 - 13.5fl oz can of coconut milk

1 Tbsp brown sugar + more to taste

3 cups spinach

1/4 cup chopped thai basil + more for garnish

Salt and Pepper

4 eggs

Steps:

1. Let's prepare our veggies. Peel and chop your onion into crescent slices. De-stem and seed your bell peppers and cut into slices. Cut the eggplant into 1/4" slices. 

2. Heat oil in a skillet over medium high heat. Add onions, season with a pinch of salt and pepper, and allow to cook for 3 minutes. Add bell peppers and eggplant, season again with a pinch of salt and pepper. Add red curry paste and with a wooden spoon or spatula, mix into the veggies until evenly incorporated. Cook all the veggies for 5 minutes. The paste should be inherently spicy, so you don't need to add any extra heat.

3. Add coconut milk and brown sugar into the skillet and bring everything to a simmer.  Add spinach a handful at a time and the thai basil and mix into the skillet until wilted. Give it a taste and add more salt, pepper, or brown sugar if you feel like you need it.

4. Make little wells in the curry with the back of a spoon or bowl and carefully crack your eggs one at a time into the curry. Simmer the curry with the eggs until the eggs have set, about 15-20 minutes.

5. Remove the skillet from heat and allow to cool. Garnish with some thai basil leaves and serve up the curry with some rice or roti. Some crusty bread would be great too!


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Pad See Ew

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I thought I was going to be arrested this week. Sometimes I feel like I'm going through life and I think to myself, "you got this. you're such a good adult." Then all of a sudden your procrastinating-self remembers that you were summoned for jury duty and you think it's the day you need to go to court, but you lost the important piece of paper that has all the important information about jury duty on it. I've never been summoned before. And to be honest, logistical things like this confuse me and make me anxious. I didn't think it was a big deal that I misplaced my jury letter until Reuben informed me that if I fail to show up for court there would technically be a warrant out for my arrest. THE HORROR. I can't go to jail. The goodie two shoes inside me was shook. I searched everywhere. I had recently purged our apartment so I was really scared that I had accidentally thrown it away. Alas, before I had reached critical freak out mode and after rummaging through our recycling, I found my letter hidden in one of my forgotten purses (how did it get there?). Thankfully, I don't have to go to court until next week and that's only if I actually get called.

People tell me that the court case I would be on a jury for would mostly likely be for a traffic violation. I think (I know) that I have been watching too much Law and Order, but I am kind of hoping that it will be a little more dramatic than that. UGH, I'm terrible. I obviously don't want anybody to get hurt or have something else terrible happen. But if I'm going to have to sit in court for a few days, I want it to be a little juicy. We will see... am I allowed to tell you about the case if I do go to court? Or will that also get me arrested?

Hooray for Friday! Fridays are when Reuben and I don't cook and order lots of Thai food or an equivalent asian take out. We do a pretty good job with cooking dinner through out the work week. But Friday is the night we order in from one of our favorite Clement Street restaurants, wear soft pants, and cuddle on the couch watching Netflix or On Demand (most likely SUV again). I'm particularly excited for a lazy Friday night because I just wrapped up a deadline and I've clocked in too many hours sitting in my task chair starting at a screen. I know, my plans are boring and basic, but I love it. If you tried the restaurants on Clement Street you would probably be pretty envious right now.

Our favorite Thai place is only 1 block away from our apartment. It's so small and unassuming, but it makes the best Pad See Ew, Pad Thai, Red Duck Curry, and Pumpkin Curry. Their other dishes are yummy too, I just tend to stick to my favorites. We walk up, put in our order, fork over $20, wait 10 minutes, and then we walk home with a hot bag of deliciousness. I get nervous thinking about the day when we won't be living 1 minute away from our favorite take out foods. That's why I'm trying to learn how to make some of them! I have Chinese food covered for the most part. But Thai is still a little bit of a mystery to me. Getting a curry right is really hard, I'm still trying to figure out that perfect balance of spicy, sweet, sour, and creamy. I'll get there eventually though! Pad See Ew might be my favorite Thai dish and it's one of the easier dishes to make. If you haven't had Pad See Ew before, it is essentially a Thai Pan Fried noodle dish commonly made as a quick street meal. Don't judge it based on the fact that it has "ew" in the name. We are adults here. It's super savory from the dark and regular soy sauce. PLEASE don't skip the dark soy sauce. This is essential to getting Pad See Ew's rich savory flavor. There are also notes of bitterness from the Chinese Broccoli and sweetness from the sugar that helps caramelizes the noodles. The beef is tender from marinating in cornstarch (mom's secret tip) and makes a dreamy pairing with the noodles. I could probably eat this whole thing if no one was watching.

Stay in. Make some noodles. Don't get arrested.


Pad See Ew

serves 2 really hungry people or 4 average eaters

Materials:

1 lb flank steak (other cuts of steak work too)

1 tsp + 1 tbsp dark soy sauce

2 tsp + more for stir frying

2 tsp cornstarch

1 tbsp oyster sauce

1 1/2 tsp sugar

2 tsp regular soy sauce

1 tbsp sriracha 

1/2 tsp white pepper

1/2 lb Chinese broccoli

4 cloves of garlic

1 lb fresh wide rice noodles

2 large eggs

Steps:

1. Slice your steak into thin strips. Combine the steak, 1 tsp dark soy sauce, 2 tsp olive oil, and cornstarch in a medium bowl. Mix to combine and set aside to marinade while you prepare the noodles.

2. Let's Prep! Fresh rice noodles should be a little pliable. If they are cold and stiff, microwave them for 45-60 seconds. Chop noodles into 3"-4" chunks and set noodles aside. Chop up the Chinese broccoli into 1 1/2" pieces and set aside. Mince your garlic and set aside.  Lightly beat the eggs and set aside.

4. Combine 1 tbsp dark soy, regular soy, oyster sauce, sugar, sriracha, and white pepper in a small bowl. Mix to combine.

5. Heat a 1 tbsp olive oil in a large pan or wok over high heat. You want the oil to be really hot! Add beef and cook for 3-4 minutes, you want to sear the beef and not fully cook it. Remove beef from pan and set aside.

6. Add a generous amount of olive oil (3 tbsp) to the pan and cook garlic for 30 seconds until slightly brown. Add Chinese broccoli and cook for 5-7 minutes until tender but still with a little crunch. Toss around to avoid burning the garlic.

7. Add the rice noodles and pour in the sauce. Toss everything in the pan slowing to evenly incorporate sauce. Cook 1 minute. Add beef and toss everything again. Continue cooking for 2-3 minutes until noodles soften. 

8. Make a well in the center of your pan. Add eggs into the center and cook for 30 seconds to allow the eggs to slightly set. Break up the eggs with your spatula and toss everything together again. 

9. Make sure your pan is super hot. Let the noodles sit to char for 30-45 seconds. Toss everything and allow the noodles to sit and char again. Continue until you're satisfied with texture of your noodles, about 2-3 minutes.

10. Serve and enjoy!

recipe inspired by The Woks of Life.

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