Stir-fried clams with chili and bean paste recipe

For spice paste

  • 10 (40 g) red chili
  • 3 cloves garlic
  • 2 shallots
  • 50 g palm sugar, shaved
  • 1 tbsp fermented bean paste (taoco)
  • 1,5 kg clams
  • 2" fresh galangal (25 gr), lightly smashed
  • 1 tomato, quartered
  • 1/2 tbsp cornstarch
  • 2 tbsp cooking oil


  • Wash clams under runny water and rub shells lightly with salts and quickly rinse with more clean water
  • Grind ingredients for spices in a grinder till resembles grainy paste
  • Heat cooking oil in a wok and stir fry spice paste, tomato pieces and galangal for 3 minutes over high heat, till fragrant
  • Toss in the clams, mix well with the rest of the ingredients. Lower heat and simmer for 5 minutes
  • Add cornstarch and stir till everything mix together. Remove when the sauce starts to thicken, in about 2-3 mnutes.