Clams with Chile Paste (Hoi Lay Pat Nam Prik Pao)


  • 3 cups coconut milk
  • 3/4 cup chile paste
  • 3 lbs. clams
  • 3 tablespoons fish sauce
  • 3 tablespoons brown sugar
  • 3 peels lime, peeled with potato peeler
  • 1 handful fresh mint leaves, or Thai basil or cilantro leaves


  • Boil the cocnut milk 3-5 minutes, lightly. Add the chile paste and cook for 2-3 minutes or until fragrant. Add the clams and continue cooking for 3-5 minutes or until the clams begin to open. Mix in the remaining ingredients and remove from the heat. Serve with extra chile paste.


  • SERVINGS: 10