Gf Fresh Shellfish Bowl Recipe
Fresh local mussels & clams, fragrant Thai red coconut curry, calamari, leeks, carrots, cilantro, steamed jasmine rice. A smaller alternative to our entrées. Add large hand peeled prawns (5) +11.75
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Shellfish
Vegetables
Curry Sauce
Rice
Method
Preparation
Cook the Rice
In a pot, combine jasmine rice and water. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes. Remove from heat and let sit covered for 5 minutes.
Prepare the Curry Sauce
In a large pot, heat a tablespoon of oil over medium heat. Add the Thai red curry paste and cook for 1-2 minutes until fragrant. Pour in the coconut milk and stir to combine.
Cook the Shellfish
Add the mussels, clams, and calamari to the curry sauce. Cover and cook for about 5-7 minutes until the mussels and clams open up. Discard any that remain closed.
Add Vegetables
Stir in the sliced leeks and julienned carrots. Cook for an additional 3-4 minutes until the vegetables are tender.
Finish with Cilantro
Remove from heat and stir in the chopped cilantro. If using prawns, add them now and let them cook in the residual heat for a couple of minutes.