we have food at home.

~ingredients:

• 1 lb clams
• 1 lb shrimp
• 1/2 can baby corn
• 1 small eggplant
• 1/2 red bell pepper
• 1 can coconut milk
• 3 tbsp green curry paste
• 3 cloves garlic
• 1 tbsp ginger
• 1 cup water
• 2 tbsp sugar
• 1 tsp fish sauce
• 2-3 birds eye chilies

~instructions: 

1. To prep the clams, rinse and scrub under cold water. Then, fill a bowl to cover the clams with water, and add 2 tbsp of salt. Set aside for 30 minutes.
   • After 30 minutes, drain and rinse a final time.
2. To prep the shrimp, peel and devein the shrimp. Set aside.
3. To prep the veggies and aromatics:
   • slice the eggplant into thin rounds
   • chop the red bell pepper into 1 inch squares
   • mince 1 tbsp of ginger
   • mince 3 cloves garlic
   • chop up the birds eye chilies
4. Heat up a dutch oven on medium heat (or a large deep sauté pan).
5. Add 1 tbsp of neutral oil, and once hot, throw in the minced ginger and garlic.
6. Toast the aromatics for 30 seconds, before adding in the green curry paste.
7. Stir and break up the curry paste with a spatula, and toast for another minute.
8. Pour in half a can of coconut milk, and stir continuously, until the green curry paste has dissolved and incorporated into the coconut milk.
9. Add in a splash of fish sauce and 2 tbsp of sugar, and mix.
10. Let the mixture come to a boil, then add in the vegetables (eggplant, bell pepper, baby corn)
11. Turn the heat down to low, and let the vegetables cook down for a minute.
12. Add in the shrimp, clams, and remainder of the coconut milk.
13. Cover the pot to let the shrimp and clams cook. Uncover after 5-7 minutes, or until the clams open up.
14. Add in the chopped up birds eye chilies and give the curry a final mix.
15. Turn off the heat, and serve over rice. Enjoy!