The main ingredients of Thai curry are coconut milk and curry powder. Curry is actually a general term for a combination of ground spices, with the primary flavors coming from lemon leaves and lemongrass. The remaining spices can be mixed and matched freely.
Lemongrass itself has a refreshing, citrusy scent. Paired with fresh bay leaves, it created a flavor surprisingly similar to curry.
Drizzling the thick coconut milk sauce over the clams, the once plain and unremarkable boiled seafood was instantly transformed into an impressive-looking dish.
Finally, I plucked three koyote cilantro leaves, rolled them up, chopped them, and scattered them casually on top.
The leaves of koyote cilantro are larger than ordinary cilantro; three of them are about the size of five normal leaves. Once chopped and scattered inside the bamboo tube, the amount was just right. It wasn't so much that it would overpower the dish, but not so little that it looked sparse.
