Seafood In Red Curry With Sticky Rice

By Sunset
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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

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