Coconut clams with green curry and Thai herbs

4/25/25, 8:00 AM

Chef Mickaël Bui offers a recipe for clams that can be replaced by mussels, the secret of which lies in the coconut milk and green curry sauce.

This recipe by Mickaël Bui, chef at Godaille restaurant in Paris 12ᵉ, comes from the special issue of Gault&Millau, the magazine, in which you can discover 109 chefs' recipes. These chefs have opened their establishments over the past 18 months and shared their favorite recipes with us. Discover the ingredients and preparation steps to make it easy.

Serves 6
Preparation time: 20 min
Cooking time: 20 min
Infusion: 10 min

Ingredients for Mickaël Bui's coconut-green curry clams

600 g clams
1 celery stalk
1 carrot
1 shallot
1 bunch Thai basil
1 bunch Thai spring onion
Salt and pepper
1 lime

For the coconut-green curry sauce

60 cl coconut milk
1 tsp vegetable oil
1 tbsp. green curry paste
1 onion, chopped
1 clove garlic, crushed
3 cm fresh ginger

Steps for Mickaël Bui's green curry-coconut clams

coconut-green curry sauce: Heat the vegetable oil in a small saucepan over medium heat. Add the minced onion and crushed garlic, the peeled and minced ginger and sauté to develop the flavors. Add the green curry paste and cook for a few minutes to release its aromas. Pour in the coconut milk and stir well. Simmer for 3-4 minutes. Leave the sauce to infuse for at least 10 minutes, then strain to retain only the coconut milk.
Vegetables and clams: Dice the celery, carrot and shallot. In a saucepan with a little oil, sauté the diced vegetables, then add the clams and pour over the green coconut-curry sauce. Cover and cook for 2-3 min, until the clams open.
Serving: Serve hot, sprinkled with chopped herbs. Finish with a wedge of squeezed lime for a "kick" on the palate.

Has this recipe inspired you to discover Mickaël Bui's cuisine? Read the Gault&Millau review of Godaille.

This article is taken from 109, Le Sang Neuf de la gastronomie française. Find this special issue on newsstands or in our online store.

These recipes might interest you

Easy

Roast vegetables with seaweed

In his recipe, chef Alexandre L'Horphelin roasts leeks, cabbage, artichoke bottoms and spinach in nori leaves and accompanies them with a Jerusalem artichoke sauce.

Read

Easy

Chicken & quince, gochujang-kimchi condiment

In his poultry recipe, chef Martin Maumet cooks the chicken in a casserole dish and accompanies it with pumpkin, spinach and leeks, as well as two condiments: quince and gochujang-kimchi.

Read

Intermediate

Pavlova with Périgord walnuts

An iconic dessert of meringue, whipped cream and fruit, chef Malo Tual (Le Pétrocore, Périgueux) shares his recipe for walnut pavlova.

Read

Easy

Pierogi

Although Maxime Szczepaniak's cuisine is above all French, it is also marked by his Polish and Vietnamese origins, as in the case of pierogi, a Polish specialty for which he shares the recipe.

Read

Intermediate

Vacherin rhubarbe verte by Maxime Frédéric

Maxime Frédéric, head pastry chef at Plénitude - Cheval Blanc Paris, creates a delicate vacherin with green rhubarb. A well-balanced dessert, between tangy freshness and crisp meringue.

Read