As you probably can tell by how often I post about curries - I can't get enough. I really wish I could make my own curry paste but unfortunately I can't source the peppers where I live. We do have a fabulous international market that stocks great ingredients. Some of my favorite pantry items are the canned curry pastes made by Maesri. Sure, fresh would be best but when that is not available this is definitely a great option. Looking at the ingredient list, there are not chemicals and preservatives or artificial flavorings but whole food ingredients like peppers, ginger, garlic, and lemongrass.
This dish will warm your heart on a cold and blustery day!
Panaag Curried Mussels and Clams 2 dozen medium neck clams 1 pounds mussels Crusty bread for dunking in the sauce lemon wedges
Panaag Curry Sauce 1 4-ounce can panaag curry (Maesri Brand) 2 cups chicken stock 1/2 cup coconut milk 2 kaffir lime leaves 3 cloves of garlic 1 tbsp honey
In a large saucepan with a lid, combine the curry sauce ingredients with a whisk. Once the curry sauce is heated through, add the clams, top with the lid, and steam until each clam opens. As the clams open pull them out of the saucepan with a set of tongs and set aside. Place a lid or piece of tin foil over to keep them warm. Add the mussels in the sauce and repeat the process of steaming the mussels, removing the mussels as they open.
To plate, place a combination of mussels and clams on a deep plate or bowl. Spoon the sauce over the shellfish.
Food is so intriguing. I’ve always loved to cook whether it’s casual and simple or complicated and elegant. After living in the Midwestern United States all my life I find myself jumping between All-American foods and foods from other cultures. There is definitely a sense of comfort with cooking and enjoying food that I’ve grown up with.
I have a voracious curiosity to learn about all cultures, especially the Middle East/Mediterranean, Indian, Chinese, Vietnamese, and Thai foods. I’ve learned that a simple curry dish or an Asian dumpling can transform your mood and be just as much of a comfort food as the foods you’ve known you’re whole life.
It is fascinating to me how each culture has such a diversity of ingredients, and when used with different combinations and cooking techniques you can easily transform the same few ingredients into a multitude of dishes. The unfamiliar, the diverse ingredients and techniques, can be intimidating to many people. I’ve created this blog to chronicle and share my explorations in the kitchen so that hopefully you will want to start experimenting in your kitchen.