Clams in Hot Basil (Hoy Pad Prik)

At first glance these eye-catching chile peppers look like red jalapeno. However, they have a different flavor and are less meaty than Jalapeno. Red Fresnos are great roasted and added to salsas. Try grilling them alongside your steaks or in kabobs.

When roasting these they should char, blister, and become soft. Try substituting these in your favorite chile recipes.

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Ingredients:

1 Tbsp. vegetable oil
1 bunch Thai basil, picked
2 tsp. sugar
1 Tbsp. nam prig pow
2 pounds Manila Clams
2 cloves garlic
3 tsp. fish sauce
2 red Fresno chile peppers, crushed

Instructions:

Slice the red Fresno chile pepper lengthwise into thin strips. You can also substitute red bell pepper, if you dont like it hot. Rinse and scrub (if needed) the clams and let them drain.

Add a tablespoon of oil to a wok over high heat. Add the garlic and chile peppper. Immediately add the clams and stir. The clam juice will start to come out. Stir until all the clams open. The clams I use open after 4 minutes of high heat. Add the fish sauce, nam prig pow and sugar and stir to mix the seasonings in. Add the Thai basil and stir. Quickly remove the dish from the heat and serve hot.

Recipe from ThaiTable.com.