Thai cuisine · Fish & Seafood

Hoy Lai Pad Nam Prik Pao

Clams stir-fried in the wok with roasted chili paste, garlic and plenty of Thai basil until they pop open.

Ingredients · for 4 servings

• 1.2kg clams
• 3 tbsp roasted chili paste (nam prik pao)
• 6 garlic cloves
• 3 red chilies
• 100ml chicken stock
• 2 tbsp fish sauce
• 1 tsp palm sugar
• 1 handful Thai basil
• 1 lime
• 3 tbsp oil

Instructions

1. Soak the clams in cold salted water for 30 minutes, scrub thoroughly and discard any that are already open.
2. Roughly chop the garlic, slice the chilies diagonally into rings and pick the Thai basil leaves.
3. Heat the oil in the wok until very hot and fry the garlic and chilies for 20–30 seconds, until fragrant but not browned.
4. Stir in the chili paste, fry for 30 seconds, then add the clams and immediately deglaze with the chicken stock.
5. Cover and cook over high heat for 4–6 minutes, tossing vigorously twice, until all the shells have opened – discard any that stay closed.
6. Season with fish sauce and palm sugar, fold in the Thai basil and serve with lime wedges and rice.