Skip to content
Main course · Thai

Hoy Lai Pad Prik Pao (Stir-Fried Clams with Chilli Jam)

15 min Serves 4 ~156 kcal/serving ~£9.20 (£2.30/serving) Dairy-freeGluten-freePescatarian

Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.

Add to my meal plan How meal planning works

Opens Equal House and puts it on the night you choose. No app yet? It’s free, and the recipe comes with you when you install it.

Ingredients

  • 1000 g fresh clams, scrubbed
  • 2 tbsp thai red curry paste
  • 4 garlic cloves
  • 20 g fresh holy basil or thai basil
  • 1 tbsp fish sauce
  • 1 tsp palm sugar
  • 2 tbsp vegetable oil

Nutrition (per serving)

Calories
156 kcal
Protein
13.3 g
Carbohydrate
6.3 g
of which sugars
1.9 g
Fat
8.4 g
of which saturates
0.9 g
Fibre
0.4 g
Salt
2.53 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    Discard any clams that are broken or do not close when tapped.

  2. 2

    Crush the garlic.

  3. 3

    Heat the vegetable oil in a wok over a high heat and fry the garlic and curry paste for 1 minute until fragrant.

  4. 4

    Add the clams, cover and cook for 4 to 5 minutes, shaking the pan occasionally, until all the shells have opened.

  5. 5

    Discard any clams that have not opened, then season with the fish sauce and palm sugar.

  6. 6

    Stir in the holy basil leaves and serve immediately with jasmine rice.

Equal House

Plan your meals — and share the cooking

Equal House builds your shopping list by aisle, times the cooking for dinner, and shares it out fairly. Free to start.

Free to start on your iPhone Free to start on your Android phone Free to start · No ads · Your family's data stays yours.