Ingredients
Method
1.Soak clams in a medium bowl of cold water for 3 minutes; drain. Trim roots from coriander, leaving 2cm of stem attached; wash well, then finely chop roots. Pick ¼ cup of coriander leaves. (Reserve rest of bunch for another recipe.)
2.Heat oil in a large saucepan over medium heat. Cook spices, fennel and coriander root, stirring, for 4 minutes or until fragrant and lightly caramelised.
3.Increase heat to high; add clams to pan, stir to combine, then cover with a lid. Cook for 2 minutes, shaking the pan occasionally, or until the clams open. Remove clams and set aside.
4.Stir coconut milk and stock into pan; bring to the boil. Stir in fish sauce, sugar and lime juice. Add the remaining seafood; cook, stirring, for 2 minutes or until just cooked through. Return clams to pan.
5.Spoon rice into bowls. Top with curry. Sprinkle with coriander leaves. Serve with lime wedges and bread.