Thai Green Curry with Steamed Clams & Lime Leaf Rice: A Sonoma Valley Culinary Experience
Discover why this signature dish makes Songbird Parlour the best Sonoma restaurant for creative and vibrant, locally-inspired cuisine
A Glen Ellen Restaurant's Take on Thai Green Curry
At our modern Sonoma Valley restaurant, we've reimagined a Thai classic by marrying traditional Southeast Asian flavors with Sonoma Valley's exceptional local ingredients. This Thai Green Curry with Steamed Clams showcases why food lovers seeking the best restaurant Sonoma has to offer consistently find their way to our Glen Ellen location.
Why This Dish Defines the Best Sonoma Restaurant Experience
While Sonoma Valley is renowned for its wine country charm, Songbird Parlour blends local terroir with global culinary traditions. Our green curry celebrates this philosophy, featuring pristine clams from nearby waters bathed in a vibrant, aromatic curry that's become a signature at our romantic Sonoma restaurant.
Serves 4
For the Green Curry Paste
8-10 fresh green Thai chilies, stemmed
4 serrano peppers, stemmed (for heat and vibrant color)
6 cloves garlic, peeled
2 shallots, roughly chopped
2-inch piece galangal (or ginger), peeled and sliced
3 stalks lemongrass, tender white parts only, sliced
1 bunch cilantro, stems and roots (reserve leaves for garnish)
2 makrut lime leaves, center rib removed, torn
1 tablespoon coriander seeds, toasted
1 teaspoon cumin seeds, toasted
1 teaspoon white peppercorns
1 teaspoon fish sauce
Zest of 1 lime
2 tablespoons grapeseed oil
For the Curry
3 pounds Manila or littleneck clams, scrubbed and purged
1 can (13.5 oz) coconut cream, refrigerated overnight
1 cup coconut milk
2 tablespoons fish sauce
1 tablespoon light brown sugar
6-8 makrut lime leaves, bruised
1 cup Thai basil leaves
½ cup cilantro leaves
2 tablespoons fresh lime juice
2 tablespoons julienned fresh ginger
For the Lime Leaf Rice
2 cups jasmine rice
2½ cups water
6 makrut lime leaves, torn
1 stalk lemongrass, bruised and tied in a knot
1 teaspoon sea salt
1 tablespoon coconut oil
Instructions
Prepare the Curry Paste
In a high-powered blender or mortar and pestle, combine all curry paste ingredients. Blend or pound into a smooth, vibrant green paste, adding oil gradually to emulsify. The key to maintaining the green color is working quickly and not overheating the paste—a technique perfected in our Glen Ellen restaurant kitchen.
Prepare the Rice
Rinse jasmine rice until water runs clear. In a heavy-bottomed pot, combine rice, water, torn lime leaves, lemongrass, salt, and coconut oil. Bring to a boil, reduce to low, cover, and steam for 15 minutes. Remove from heat and let rest, covered, for 10 minutes. Remove lemongrass before serving.
Build the Curry Base
Carefully open the can of refrigerated coconut cream without shaking. Scoop out the thick cream that has risen to the top (about ½ cup). In a wide, heavy-bottomed pan or wok over medium-high heat, add the coconut cream. Stir constantly until it splits and becomes oily, about 3-4 minutes.
Add 3-4 tablespoons of the green curry paste to the coconut oil. Fry the paste, stirring constantly, until deeply fragrant and the raw smell dissipates, about 2-3 minutes. The paste should remain bright green—if it begins to brown, reduce heat immediately.
Finish the Curry
Pour in the remaining coconut milk from the can plus the additional cup. Add fish sauce, brown sugar, and bruised lime leaves. Stir to combine and bring to a gentle simmer.
Add the julienned ginger. Simmer for 3-4 minutes until just tender.
Steam the Clams
Nestle the scrubbed clams into the curry, cover, and steam for 5-7 minutes, shaking the pan occasionally, until all clams have opened. Discard any that remain closed.
Remove from heat and stir in Thai basil, cilantro, and fresh lime juice. The residual heat will wilt the herbs while maintaining their vibrant color and fresh flavor.
To Plate
Mound lime leaf rice in a side dish. Arrange clams in a shallow bowl, spooning the vibrant green curry over and around. Garnish generously with Thai basil and cilantro.
Experience This Dish at Songbird Parlour
This aromatic curry embodies what makes our Glen Ellen restaurant a destination for both locals and visitors seeking the best Sonoma restaurant experience. The interplay of fragrant herbs, creamy coconut, and sweet local clams creates an unforgettable meal perfect for intimate dinners and special celebrations.
Whether you're searching for a romantic Sonoma restaurant for date night or simply want to experience the best restaurant Sonoma Valley offers, this signature dish represents our commitment to exceptional ingredients, masterful technique, and warm hospitality.
Visit our Glen Ellen restaurant to taste this Sonoma Valley interpretation of international, farm-t0-table cuisine, where every dish tells a story of place and passion. (707)343-1308 | 14301 Arnold Dr. Suite 3 Glen Ellen, CA 95442
Looking for the best Sonoma restaurant for your next special occasion? Songbird Parlour in Glen Ellen offers an intimate setting, seasonal menus, and wine country charm that makes every meal memorable.