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1 cup jasmine or other long-grain rice
1 1/2 cups water
3/4 pound carrots (about 4), cut into 1/4-inch pieces
1 clove garlic, smashed
2 1/2 cups canned low-sodium chicken broth or homemade stock
1 1/4 cups whole milk
1 1/2 tablespoons Asian fish sauce (nam pla or nuoc mam); see Note
1 1/2 teaspoons red Thai curry paste (see Note)
1 3/4 teaspoons brown sugar
3/4 teaspoon salt
1 tablespoon cooking oil
2 pounds red snapper fillets
1/3 cup cilantro leaves (optional)
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1st Keep
 Celestielj
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