Red Snapper on Rice with Red-Curry Carrot Sauce

Ingredients

• ¾ pound carrots (about 4), cut into 1/4-inch pieces
• 1 cup jasmine or other long-grain rice
• Lime wedges, for serving
• 1 clove garlic, smashed
• 1 tablespoon cooking oil
• 1 ¼ cups whole milk
• ¾ teaspoon salt
• + 7 more ingredients
• • 2 pounds red snapper fillets
  • 1 ½ cups water
  • 1 ¾ teaspoons brown sugar
  • 2 ½ cups canned low-sodium chicken broth or homemade stock
  • 1 ½ teaspoons red Thai curry paste
  • ¹/₃ cup cilantro leaves (optional)
  • 1 ½ tablespoons Asian fish sauce (nam pla or nuoc mam)

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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