Curry with Mangosteen and Venus Clams

Ingredients

• 5 tbsp finely chopped Thai basil
• 3 Garlic cloves
• 125 ml fish stock
• 250 ml Water
• 6 tbsp peanut oil
• 1000 g mixed fresh clams
• Salt
• ground pepper
• 1 mangosteen
• 2 chili peppers
• 1 tbsp lime juice
• 0.25 bunch chives
• 6 kaffir lime leaves

Instructions

1. 1.

   Peel and finely chop the garlic. Thoroughly wash and brush the clams, discarding any already open ones. Wash the chilies, trim, halve, remove membranes and seeds; heat 4 tbsp olive oil, sauté garlic and chili without discoloration. Add the clams and steam for 3 minutes until all are fully opened; discard closed shells.

2. 2.

   Pour in water and fish stock and simmer on low flame for 4 minutes. Transfer clams to a bowl, strain the broth through a fine sieve to remove remaining sand. Return clams to the broth, add herbs and remaining olive oil, season with pepper and salt to taste.

3. 3.

   Wash the mangosteen, cut into pieces and finely puree; place in a pot, add a bit of clam broth, heat, and season with lime juice, chili, and pepper. Serve in bowls, arrange clams on top, garnish with chili, chives, and kaffir lime leaves as desired.