THAI STYLE SHELLFISH COOKED IN THE DUTCH OVEN
Serves: 4 people
- EGG setup: Set your bars as close as you can, or place the Dutch Oven right on the coals!
- Recommended charcoal: Lump
- EGG target temperature: 200c
- Cooking time: 15 minutes
Ingredients
- 600 g clams, rinsed
- 600 g mussels, rinsed
If you prefer one to the other, you can just use 1.2 kg of either type.
- 1 white onion, roughly chopped
- 2 garlic cloves, crushed in the palm of your hand
- 1 heaped tablespoon Thai green curry paste
- 50 ml fish sauce
- 2 kaffir lime leaves
- 1/2 tsp shrimp paste
- 1 tin coconut milk
- Juice of 2 limes
- 2 spring onions, chopped
- 20 g fresh coriander, stalks and leaves separated and chopped.
OVERVIEW
I love cooking this super simple Thai curry in a Dutch Oven on the Big Green Egg, but it would work just as well in your kitchen at home.
METHOD
If you are using an Egg, set it to 200 c with the bars close to the coals. If you are confident in fire cookery, you can just place the Dutch Oven right on the coals, but if you are unsure just use the bars above. This needs to be a quick cook as you do not want to stew the shellfish, so the closer the better!
Place all of your ingredients apart from the coriander leaves and spring onions into the Dutch Oven, then rinse out your coconut milk tin, ready for recycling. Add half the water in the tin into the pot, and give it a good stir, then put the lid on the Dutch Oven and whack it into the Big Green Egg. After 8-10 minutes, remove the lid and check your curry, it should be simmering away. Leave the lid off to help thicken the sauce and allow the curry to take on some of the Egg’s smokey flavours. Once all of the shells have opened, it’s ready! Discard any shellfish that haven’t opened, you do NOT want to eat those ones. Check your seasoning, and add a touch more fish sauce and fresh lime juice if needed.
Finish off with the coriander leaves and spring onions, and serve on its own, or with rice, noodles or some crusty bread.
