Curry Spiced Carrots
You can never have too many hor d'oeuvre recipes, so give Curry Spiced Carrots a try. This gluten free,
Curry Coconut Clam Chowder Papi Style
Details
- Servings: 6
- Diet: Low-Carb
- Meal: lunch, dinner
- Dish: soup
Cuisine
- south east asian
Ingredients
- 1 small baking potato, peeled and cut into 1/2-inch dice
- 4 ounces pancetta or bacon, finely chopped
- 1 tablespoon minced fennel
- 2 garlic cloves, thinly sliced
- 2 tablespoons Thai green curry paste
- 1/2 cup dry white wine
- One 13-ounce can unsweetened coconut milk
- 1/4 cup fresh lime juice
- 2 dozen Manila or littleneck clams
- 3 cups chopped clams with their juices
- Kosher salt
- Freshly ground pepper
- Cilantro sprigs, for garnish
- Thai basil and rau ram (Vietnamese coriander), for garnish
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