Shellfish mix in coconut milk

35 minutes

Mittel

2-3 people

Exotic enjoyment of Thai cuisine in your own four walls. Inspired by the variety of flavors of the classic Tom Kha Gai, but with juicy mussels and clams instead of chicken, this dish promises a culinary journey of discovery. The creamy coconut milk combines perfectly with the HONEST CATCH shellfish mix and transports you mentally straight to a Thai street restaurant. Ideal for two to three people to dream of Far Eastern flavors at home - Sawasdee!

Ingredients

2 x 400 g shellfish mix ready to cook
400 ml coconut milk
1 stalk lemongrass, pressed
4 kaffir lime leaves
1-2 red chili peppers, depending on the level of spiciness
1 piece of galangal (approx. 3 cm), cut into thin slices (alternatively a piece of ginger)
1 small onion, finely chopped
2 cloves garlic, finely chopped
2 tbsp fish sauce
Juice of 1 lime
Fresh coriander to garnish
A pinch of salt
1 tbsp of sugar

honest-catch-profilbild-sk_94241d3d-4f29-4b78-a010-58f58aeb2868.jpg

Stefan from HONEST CATCH

Our art director Stefan is not only gifted behind the camera, but also at the stove. This recipe was written by him.

Preparation

Allow the shellfish mix to thaw in the refrigerator overnight.
Lightly squeeze the lemongrass to release the aromas. Tear the kaffir lime leaves from the middle outwards to intensify the aroma. Deseed the chilli peppers and chop finely. Cut the galangal into thin slices. Finely chop the onion and garlic.
In a large saucepan, heat the coconut milk over medium heat. Add the lemongrass, kaffir lime leaves, chilies, galangal, onion and garlic and simmer for about 8 minutes to allow the flavors to develop.
Add the HONEST CATCH shellfish mix to the pot and cook, stirring occasionally, for about 5-7 minutes.
Season with fish sauce, lime juice, salt and sugar.
Garnish with fresh coriander and serve hot.

Tip: The typical Thai dish Tom Kha Gai is traditionally prepared with chicken. Simply replace the chicken with the HONEST CATCH shellfish-mix for an equally exotic and ingenious variation. The combination of coconut milk and Thai spices gives the clams an incomparable aroma. This recipe also works very well with organic black tiger prawns easy peel..