Seafood in Red Curry with Sticky Rice

Ingredients

• 1 ½ cups short-grain white rice
• 1 tablespoon firmly packed brown sugar
• 1 tablespoon Asian fish sauce (nuoc mam or nam pla)
• ½ cup fat-skimmed chicken broth
• 1 cup coconut milk
• 1 ½ cups short-grain white rice
• 1 tablespoon lime juice
• + 26 more ingredients
• • 8 ounces shelled, deveined shrimp (30 to 35 per lb.), rinsed
  • 8 ounces bay scallops, rinsed
  • 8 clams in shells, suitable for steaming (8 to 12 oz.), scrubbed
  • 8 ounces bay scallops, rinsed
  • 8 ounces shelled, deveined shrimp (30 to 35 per lb.), rinsed
  • 8 ounces bay scallops, rinsed
  • 1 pound asparagus, rinsed, tough stem ends snapped off, and cut into 1-inch pieces
  • 1 tablespoon firmly packed brown sugar
  • 1 tablespoon Asian fish sauce (nuoc mam or nam pla)
  • ½ cup fat-skimmed chicken broth
  • 1 tablespoon lime juice
  • 1 pound asparagus, rinsed, tough stem ends snapped off, and cut into 1-inch pieces
  • 8 ounces shelled, deveined shrimp (30 to 35 per lb.), rinsed
  • 8 clams in shells, suitable for steaming (8 to 12 oz.), scrubbed
  • 1 cup coconut milk
  • 1 tablespoon Thai red curry paste (see notes)
  • 1 tablespoon Asian fish sauce (nuoc mam or nam pla)
  • 1 tablespoon Thai red curry paste (see notes)
  • ½ cup fat-skimmed chicken broth
  • 1 pound asparagus, rinsed, tough stem ends snapped off, and cut into 1-inch pieces
  • 1 tablespoon firmly packed brown sugar
  • 1 tablespoon lime juice
  • 1 cup coconut milk
  • 8 clams in shells, suitable for steaming (8 to 12 oz.), scrubbed
  • 1 ½ cups short-grain white rice
  • 1 tablespoon Thai red curry paste (see notes)

1. In a 3- to 4-quart pan over high heat, bring 2 1/2 cups water and the rice to a boil; cover, reduce heat to low, and simmer until liquid is absorbed and rice is tender to bite, about 25 minutes. 2. Meanwhile, in a 10- to 12-inch frying pan over high heat, stir coconut milk, chicken broth, curr...

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