Seafood In Red Curry With Sticky Rice Recipe

Name: Seafood In Red Curry With Sticky Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups short-grain white rice; 1 cup coconut milk; 1/2 cup fat-skimmed chicken broth; 1 tablespoon Thai red curry paste (see notes); 1 tablespoon Asian fish sauce (nuoc mam or nam pla); 1 tablespoon firmly packed brown sugar; 1 pound asparagus, rinsed, tough stem ends snapped off, and cut into 1-inch pieces; 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; 1 tablespoon lime juice

Servings: persons

1 1/2 cups short-grain white rice
1 cup coconut milk
1/2 cup fat-skimmed chicken broth
1 tablespoon Thai red curry paste (see notes)
1 tablespoon Asian fish sauce (nuoc mam or nam pla)
1 tablespoon firmly packed brown sugar
1 pound asparagus, rinsed, tough stem ends snapped off, and cut into 1-inch pieces
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
1 tablespoon lime juice

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, curry paste, fish sauce, and brown sugar until sugar and curry paste are dissolved and mixture is simmering. Stir in asparagus and clams, cover, and cook for 3 minutes. Add scallops and shrimp, cover, and cook, stirring occasionally, until clam shells have opened and shrimp and scallops are opaque but still moist-looking in the center (cut to test), about 3 minutes longer. Stir in lime juice.
3
Spoon rice into four wide, shallow bowls and top equally with seafood, asparagus, and sauce.

431

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 1/2 cups short-grain white rice, 1 cup coconut milk, 1/2 cup fat-skimmed chicken broth, 1 tablespoon Thai red curry paste (see notes), and more.

Yes, Seafood In Red Curry With Sticky Rice falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Seafood In Red Curry With Sticky Rice

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