Citizens, one of the undisputed homes of great cuisine is without doubt the kingdom of Thailand, home to the spiciest cuisine on the planet (or at least way up there) and certainly one of the most flavorful!
This recipe is very famous in Thailand for great reasons, as noted on thaitable.tv:
These delicious clams are made even better when they are cooked Thailand-style. The sauce starts with our roasted chili paste, Nam Prik Pao, as a base, so it has a rich combination of flavors. Having been made with fire roasted mild chilies, garlic, shallots, tamarind, and coconut sugar, prik pao tastes both earthy and smokey, while also being sweet and slightly spicy. The clams are stir fried in the sauce with some mild red chili and a healthy handful of Star of Siam sweet basil.
The nam prik pao can be purchased at many supermarkets but is always best made at home – my dear friend Pim has a deservedly famous recipe for it used in her Michelin-starred restaurant, Kin Khao. I’ve chosen to use her recipe because – well, because it rocks! 😀
This is not a difficult recipe to make if you use pre-made nam prik pao or store-bought – no matter how you do it, Citizens, you need to make this delicious and mouth-watering Thai street food at your earliest possible convenience!
Battle on – The Generalissimo
The Hirshon Thai Spicy Clams With Basil and Roasted Chili Sauce – หอยลายผัดพริกเผา
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