Red Snapper With Red Curry Carrot Sauce For Two

• 2 large carrots, peeled and sliced 1/4 inch
• 1 garlic clove
• 1 1/4 cups reduced-sodium chicken broth
• 1/2 cup 2% low-fat milk
• 2 teaspoons fish sauce
• 3/4 teaspoon Thai red curry paste
• 1 teaspoon brown sugar
• salt, to taste
• 1 teaspoon oil
• 1 lb red snapper fillet
• 2 tablespoons cilantro, chopped (optional)

1. In a medium saucepan bring carrots, garlic and broth to a boil.
2. Reduce heat and simmer 10-15 minutes, until carrots are very tender.
3. Puree this mixture with a stick blender, food processor or regular blender; return to pot.
4. Add milk, fish sauce, curry paste and brown sugar and bring to a simmer, then add salt to taste.
5. In a large nonstick frying pan heat oil over medium heat.
6. Add fish, skin side down if there is a skin.
7. Cook for a couple of minutes, then turn over and cook until fish is just done.
8. Cook time will vary according to the thickness of the fish.
9. Mound cooked rice on plate, top with fish and then sauce.
10. Sprinkle with cilantro to garnish.

carrots, garlic, chicken broth, milk, fish sauce, thai red curry paste, brown sugar, salt, oil, red snapper fillet, cilantro

Taken from www.food.com/recipe/red-snapper-with-red-curry-carrot-sauce-for-two-221370 (may not work)