Thai Chilly Paste Clam

I bought a jar of Thai chilly paste recently and by hearing one can cook so many wonderful dish with it, i was thrilled. Thai chilly paste also known as chilly jam for it's unique taste of sweet and spicy. I decided to add the chilly paste into my stir fry clam. The dish itself was out of the world for a quick stir fry with all the authentic Thai ingredients. The Thai basil leaves gives a nice fragrant to the delicious dish. The chilly paste are hit the back of your tongue with the spiciness and idea of adding palm sugar balances the taste. Always, discard the "remained intact" clams after cooking as it's not safe to eat. I serve the Thai chilly paste with a stir fry mixed vegetable and white rice.

Ingredients

500g clams, washed
2 bird eye chilly, chopped
3-4 Thai basil, chopped
2 cloves garlic, chopped
1/2 stalk lemon grass,sliced
1 1/2 tsp oyster sauce
1 tsp palm sugar
2 tbsp Thai chilly paste
1 1/2 tsp fish sauce
2 tbsp oil
2-3 tbsp water

Methods

Heat oil and fry chopped garlic till golden. Add in bird eye chilly and lemon grass. Saute for few seconds.

Add Thai chilly paste,palm sugar,fish sauce,water and oyster sauce and give it a stir.

Add the clams and cook on hight heat with lids on till the clams are cooked.

Add chopped Thai basil and give it a stir. Turn off heat.

Transfer to a serving plate.

Notes

• Adjust seasing according to your preference.

• Discard clams which are remained intact after cooking those clams are not safe to consume