There’s something magical about the way Thai cuisine balances heat, sweet, and umami—and this green curry Thai clams with Thai eggplant dish is a perfect example. This isn’t your typical clam curry; it's a fragrant, spicy, and soul-warming seafood dish that combines fresh little neck clams with the earthy bite of Thai eggplant in a rich, coconut-based green curry sauce. It’s the kind of meal you’ll want to mop up with rice until every drop is gone. If you're looking for a more adventurous take on clam recipes or a new favorite for your Thai dinner rotation, this one brings the wow factor with every spoonful.
Green Curry Thai Clams with Thai Eggplant
Prep Time 15 minutes mins
Cook Time 20 minutes mins
Total Time 35 minutes mins
Course Main Course
Cuisine Thai
Large sauté pan or wok with lid You’ll need something large enough to hold the clams and let them steam open without crowding. A heavy-bottomed sauté pan works best.
Fine mesh strainer For rinsing the clams and checking for any grit.
Mixing spoon and tongs For stirring the curry and lifting the clams.
Mortar and pestle (optional) For making your own green curry paste if you're going full thai recipes authentic.
For the Green Curry Base
- 2 tablespoons green curry paste store-bought or homemade for thai recipes authentic style
- 1 tablespoon coconut oil or neutral oil
- 1 13.5 oz can full-fat coconut milk
- 1 tablespoon fish sauce adjust to taste
- 1 teaspoon palm sugar or light brown sugar
- 2-3 kaffir lime leaves torn for flavor release
- 1/2 cup chicken broth or clam juice
For the Clams and Vegetables
- 2 pounds fresh little neck clams scrubbed and purged
- 1 cup Thai eggplant quartered (or substitute with small Italian eggplants, chopped)
- 1/2 red bell pepper sliced
- 1/2 cup bamboo shoots optional but traditional
- 1 small handful Thai basil leaves
- 1-2 Thai bird chilies sliced (optional for extra heat)
- Juice of 1/2 lime
To Serve
- Steamed jasmine rice or sticky rice
- Extra Thai basil or cilantro for garnish
Prep the Clams
Start by scrubbing the clams under cold water and discarding any that are open and don’t close when tapped. Soak them in a bowl of salted cold water for 20 minutes to purge sand. Drain and set aside.
Sauté the Curry Paste
In a large pan or wok over medium heat, warm the coconut oil. Add the green curry paste and sauté for about 2-3 minutes until fragrant. This is where your kitchen starts smelling like a street-side Bangkok eatery.
Add Coconut Milk and Seasonings
Pour in the coconut milk and stir to combine. Add the fish sauce, palm sugar, kaffir lime leaves, and chicken broth (or clam juice if you're leaning toward seafood dishes). Let it come to a gentle simmer.
Simmer the Vegetables
Toss in the Thai eggplant, red bell pepper, and bamboo shoots. Cook for 5–7 minutes until the eggplant begins to soften but still holds its shape.
Add the Clams
Gently add the cleaned little neck clams to the pan and cover with a lid. Let them steam for 5–7 minutes, shaking the pan occasionally, until the clams open. Discard any that don’t.
Finishing Touches
Add the Thai basil leaves, lime juice, and sliced bird chilies. Stir gently to combine. Taste the curry—add more fish sauce or sugar if needed to balance salt and sweetness.
Serve
Spoon the clams and curry over jasmine rice. Garnish with extra basil or cilantro. Serve hot and dig in immediately.
Pairings
This green curry Thai clams dish is rich, herbaceous, and slightly spicy, so pairing it with the right sides and beverages elevates the experience:
- Drink Pairing: A crisp Riesling or a citrusy Thai lager like Singha cuts through the richness of the coconut milk and cools the heat.
- Side Dishes:
- A light green papaya salad (Som Tum) adds crunch and acidity.
- Sticky rice or jasmine rice is non-negotiable—it soaks up the curry like a dream.
- Thai cucumber salad with vinegar and chili balances the curry’s richness.
- Dessert Ideas: Try mango sticky rice or coconut sorbet to finish your Thai dinner on a refreshing note.
FAQs
1. Can I use canned clams for this recipe?
While canned clam recipes have their place, this dish relies on the fresh briny pop of fresh little neck clams. However, in a pinch, you could use canned clams and simmer them just enough to heat through—but it won’t have the same depth of flavor or texture.
2. Can I substitute other seafood?
Absolutely. This curry works beautifully with mussels, shrimp, or even a mix. You could try razor clam recipes inspiration or adapt it into a hybrid seafood curry using shrimp dishes like curry shrimp or even mussel recipes for variety.
3. What kind of clams should I use?
Little neck clams are ideal here due to their sweet, tender meat and easy-to-open shells. Other clam recipes fresh from the market, like manila clams, work too. Just avoid overly large or chewy varieties unless pre-cooked.
4. Is this curry very spicy?
It depends on your green curry paste. Some brands are quite fiery, while others are milder. You can control the heat by using less paste or skipping the bird chilies. If you prefer a milder curry, you might even enjoy trying a red curry recipe alternative instead.
5. What if I can’t find Thai eggplant?
Thai eggplant has a unique crunch, but you can swap it with Japanese or Italian eggplant. Just chop them small and don’t overcook—they should be tender but not mushy.
