Coconut Curry Clams
Written by Michele Vieux

I love seafood for a few reasons. First off, it’s tasty; second, it’s a lean source of protein; and last but not least, it cooks really fast so you can have it on the table within minutes of it hitting the pan. This recipe is an especially quick one since there is pretty much no prep work to be done. Feel free to use your own creative spin; I used clams and red curry but you could use any kind of shellfish you like and any color of curry. Red tends to be the hotter variety, which is why I choose it but you are welcome to go for green or yellow as well. My friend and fellow Invictus coach, Calvin Sun, got me onto an awesome brand of Thai curries that are free from preservatives and other unwanted ingredients. Check it out – it’s called Mae Ploy and you should be able to find it at your local Asian market and if not, Amazon has it.


  • 12 oz. coconut milk (enough to cover bottom of pan with 1 inch of liquid)
  • 20 clams
  • 1-2 T red curry paste
  • 3-4 roma tomatoes, large dice


Place coconut milk, curry paste and tomatoes into a pan and heat on medium heat until it’s simmering. Make sure the curry paste is mixed in well. Add your clams and cover with lid until they open up all the way which should only take 2-3 minutes. Remove from heat and serve!


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