Prepare to embark on a culinary journey that will transport your taste buds straight to the vibrant streets of Thailand! This Basil Coconut Curry Pasta with Clams, Mussels, and Corn is not just a meal—it's an explosion of flavors that will make your kitchen feel like a gourmet restaurant. Imagine creamy coconut milk, aromatic red curry, fresh seafood, and sweet corn dancing together in one irresistible dish that's ready in under an hour. Whether you're a seasoned home chef or a curious food adventurer, this recipe promises to deliver restaurant-quality excitement right to your dinner table!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Thai
Serves: 4 servings
Ingredients
- Pasta
- Clams
- Mussels
- Corn
- Coconut milk
- Basil
- Garlic
- Red curry paste
Instructions
- Begin by gathering all your ingredients: pasta, clams, mussels, corn, coconut milk, fresh basil, garlic, and red curry paste. Make sure to rinse the clams and mussels under cold water to remove any grit or sand. Discard any that are open and do not close when tapped.
- In a large pot, bring salted water to a boil. Once boiling, add the pasta and cook according to package instructions until al dente. Reserve about 1 cup of pasta water before draining the pasta, then set the drained pasta aside.
- While the pasta is cooking, heat a large skillet over medium heat. Add a tablespoon of oil and minced garlic. Sauté the garlic for about 1-2 minutes until fragrant, being careful not to let it burn.
- Add the red curry paste to the skillet and stir it into the garlic, cooking for another 1-2 minutes to enhance its flavor. You should start to smell the aromatic spices.
- Pour in the coconut milk, stirring well to combine with the curry paste. Bring the mixture to a gentle simmer, allowing it to bubble lightly for about 5 minutes.
- Once the coconut milk is simmering, add the clams and mussels to the skillet. Cover the skillet with a lid and cook for about 5-7 minutes, or until the shells have opened. Discard any that remain closed.
- Stir in the corn and cooked pasta into the skillet. Mix everything gently to combine, adding reserved pasta water a little at a time if the sauce seems too thick.
- Chop the fresh basil and sprinkle it over the pasta mixture, stirring to incorporate the basil throughout. Allow the dish to cook for an additional 2-3 minutes to let the flavors meld together.
- Once everything is heated through, taste and adjust seasoning as needed. You may want to add salt or a squeeze of lime for brightness.
- Serve the Basil Coconut Curry Pasta hot, garnished with additional basil leaves if desired. Enjoy your delicious Thai-inspired dish!
Tips
- • Always clean your shellfish thoroughly before cooking and discard any clams or mussels that don't close when tapped. • Don't overcook the pasta—aim for al dente to prevent mushiness. • Use fresh basil if possible, as it adds a bright, aromatic quality to the dish. • Reserve some pasta water before draining; its starchy nature helps bind the sauce. • Adjust the red curry paste quantity based on your spice tolerance. • For extra richness, consider adding a splash of fish sauce or a squeeze of lime at the end. • If you can't find fresh mussels or clams, you can substitute with pre-cooked seafood or even shrimp. • Use a wide skillet to ensure even cooking and easy mixing of ingredients.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
