Thai Stir-Fried Clams with Green Curry Sauce

Ingredients

• 3 lbs. clams, or shrimp
• 1 tablespoon vegetable oil
• 6 cloves garlic, minced

Method

• Green Curry Sauce
• 1 1/2 tablespoons Thai green curry paste
• 1 1/2 tablespoons fish sauce
• 1 tablespoon brown sugar
• 1 can coconut milk
• Garnish:
• 15 leaves mint
• 2 fresh green serrano chili peppers -- seeded and slivered
• 1/2 red chiles -- slivered
• Mix together items for sauce in saucepan and heat to simmer; hold aside
• Place oil and garlic in large wok and cook briefly over high heat being careful not to burn garlic. Add clams and saute briefly. Add some of curry sauce, cover and cook until clams open, about 4-6 minutes. Remove lid and quickly add remaining sauce, mint, serranos and red chile slivers. Serve with rice.

Notes

• SERVINGS: 8