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Hoy Lai Pad Nam Prik Pow (Clams with Chili Paste and Basil)

4

20 min

Hoy Lai Pad Nam Prik Pow (Clams with Chili Paste and Basil)

Hoy Lai Pad Nam Prik Pow (Clams with Chili Paste and Basil) Photo 1

Time

20 min

Serving

6 persons

Calories

318

Rating

4.00★ (1)

Cuisine

Author: Victoria Buriak
Clams prepared this way always garner standing ovations from my guests. Little do they know that it is a very fast and uncomplicated dish to prepare. For that reason--and of course for its delicious taste--I love making this dish.

Ingredients

  • vegetable oil: 5 Tbsp
  • garlic: 5 clove (minced)
  • small clams, thoroughly cleaned: 2 pound
  • Nam Prik Pao (roasted Chili paste): 3 Tbsp
  • fish sauce: 3 Tbsp (optional)
  • Chee Fah Chilis (mild red Chilis): 3 piece
  • white sugar: 1 Tbsp
  • Bai Kraprao (holy basil leaves): 1 cup (to taste)

Metric Conversion

Stages of cooking

Hoy Lai Pad Nam Prik Pow (Clams with Chili Paste and Basil) Photo 21
Hoy Lai Pad Nam Prik Pow (Clams with Chili Paste and Basil) Photo 32
Hoy Lai Pad Nam Prik Pow (Clams with Chili Paste and Basil) Photo 43
  1. Heat a large heavy-bottomed pan or wok over high heat; add the oil and wait 1 minute more. Mix garlic into the hot oil and cook until it just turns golden brown, about 1 minute. Add clams and chile paste; stir until clams are coated.
    Hoy Lai Pad Nam Prik Pow (Clams with Chili Paste and Basil) Photo 2
  2. Stir fish sauce, chiles, and sugar into clams; cook and stir until the clams have opened, 5 to 10 minutes.
    Hoy Lai Pad Nam Prik Pow (Clams with Chili Paste and Basil) Photo 3
  3. Mix basil into clam mixture and cook until wilted, about 1 minute.
    Hoy Lai Pad Nam Prik Pow (Clams with Chili Paste and Basil) Photo 4

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