Thai Coconut Curry with Snails
A quick and aromatic Thai-style curry featuring tender snails simmered in creamy coconut milk with fresh herbs and a hint of chili. Ready in about 20 minutes, this dish brings bold flavors to your weeknight table.
- Total time
- 20 min
- Servings
- 2
- Calories
- 450
- Protein
- 20g
Ingredients
- 12 oz canned snails
- 13.5 fl oz coconut milk
- 1 red chili pepper
- 1 shallot
- ½ cup fresh basil
- ¼ cup fresh cilantro
Instructions
- 1
Drain and rinse the 12 oz canned snails. Thinly slice the 1 red chili pepper and 1 shallot into rings.
- 2
In a skillet over medium heat, add the sliced chili and shallot with 1 tbsp oil. Cook until fragrant and shallot is translucent, about 3 minutes.
- 3
Pour in the 13.5 fl oz coconut milk and bring to a gentle simmer. Add the snails and cook until heated through, about 5 minutes, stirring occasionally.
- 4
Stir in the 0.5 cup basil and 0.25 cup cilantro. Cook for 1 minute until herbs wilt. Season with salt to taste.
- 5
Serve hot in bowls, garnished with extra herbs if desired.
Tools you’ll need
- skillet
- knife
- cutting board
- spoon
Cook smarter
Get matched recipes for what’s in your fridge
Custrd is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
