Red Snapper on Rice with Red-Curry Carrot Sauce

Photo by © Melanie Acevedo
Ingredients
- 2 ½ cups canned low-sodium chicken broth or homemade stock
- 1/3 cup cilantro leaves (optional)
- 1 ½ tablespoons Asian fish sauce (nam pla or nuoc mam)
- 1 ¼ cups whole milk
- ¾ pound carrots (about 4), cut into 1/4-inch pieces
- 1 clove garlic, smashed
- 1 cup jasmine or other long-grain rice
- + 7 more ingredients
-
- Lime wedges, for serving
- 1 tablespoon cooking oil
- 2 pounds red snapper fillets
- ¾ teaspoon salt
- 1 ½ cups water
- 1 ¾ teaspoons brown sugar
- 1 ½ teaspoons red Thai curry paste
1. Rinse the rice until the water runs clear. Put the rice in a small saucepan with the water. Bring to a boil, reduce the heat to low, and cook, covered, for 15 minutes. Remove the pan from the heat and let sit, without removing the lid, for 10 minutes. 2. Meanwhile, in a medium saucepan, bring ...
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