Seafood in Red Curry with Sticky Rice

Name: Seafood in Red Curry with Sticky Rice
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Indian, Asian
Ingredients: 1 Tbsp Asian fish sauce (nuoc mam or nam pla); 454 grams asparagus, rinsed, tough stem ends snapped off, and cut into 1-inch pieces; 227 grams bay scallops, rinsed; 1 Tbsp firmly packed brown sugar; 8 clams in shells, suitable for steaming (8 to 12 oz.), scrubbed; 237 milliliters coconut milk; 118 milliliters fat-skimmed chicken broth; 1 Tbsp lime juice; 355 milliliters short-grain white rice; 227 grams shelled, deveined shrimp (30 to 35 per lb.), rinsed; 1 Tbsp Thai red curry paste (see notes)

You can never have too many main course recipes, so give Seafood in Red Curry with Sticky Rice a try. One serving contains 521 calories, 28g of protein, and 14g of fat. This gluten free and dairy free recipe serves 4. This recipe is typical of Indian cuisine. A mixture of asian fish sauce, shrimp, clams in shells, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the brown sugar you could follow this main course with the Brown-sugar Pound Cupcakes With Brown-butter Glaze as a dessert. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

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.

Ingredients you will need

Water

Rice

Equipment you will use

Frying Pan

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.

Ingredients you will need

Chicken Broth

Coconut Milk

Brown Sugar

Curry Paste

Fish Sauce

Asparagus

Clams

Sugar

Equipment you will use

Frying Pan

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.

Ingredients you will need

Lime Juice

Scallops

Pasta Shells

Shrimp

Spoon rice into four wide, shallow bowls and top equally with seafood, asparagus, and sauce.

Ingredients you will need

Asparagus

Seafood

Sauce

Rice

Equipment you will use

Bowl

Equipment

Frying Pan

Bowl

Ingredients

Servings:

1Tbsp

Asian fish sauce (nuoc mam or nam pla)454grams

asparagus, rinsed, tough stem ends snapped off, and cut into 1-inch pieces 227grams

bay scallops, rinsed 1Tbsp

firmly packed brown sugar 8

clams in shells, suitable for steaming (8 to 12 oz.), scrubbed 237milliliters

coconut milk 118milliliters

fat-skimmed chicken broth 1Tbsp

lime juice 355milliliters

short-grain white rice 227grams

shelled, deveined shrimp (30 to 35 per lb.), rinsed 1Tbsp

Thai red curry paste (see notes)

Recommended wine: Gruener Veltliner, Riesling, Sparkling Rose

Gruener Veltliner, Riesling, and Sparkling rosé are great choices for Indian. The best wine for Indian food will depending on the dish, of course, but these picks can be served chilled and have some sweetness to complement the spiciness and complex flavors of a wide variety of traditional dishes. One wine you could try is Nikolaihof Zwickl Gruner Veltliner. It has 4.2 out of 5 stars and a bottle costs about 30 dollars.