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Thai Scallops In Red Curry Sauce
Ingredients
- 3/4 c. light unsweetened coconut lowfat milk
- 1 1/2 tsp red curry paste - (to 2)
- 1/8 tsp sugar substitute
- 1 1/4 lb sea scallops cut 1/3"-thick coins
- 2 Tbsp. Thai fish sauce
- 2 x zucchini - (4 ounce ea) sliced thin sticks,
- abt 3" long
- 1 x red bell pepper cored, seeded,
- and cut into thin strips
- 1 pkt baby spinach - (10 ounce) any larger stems
- discarded, washed and dry
- 2 c. cooked warm basmati rice
- 3 Tbsp. minced fresh coriander or possibly Thai basil
- Lime slices for garnish (optional)
Directions
- Pour 1/3 c. of the coconut lowfat milk into a large nonstick skillet and cook over moderate heat stirring for 2 to 3 min till it begins to thicken slightly. Add in the red curry paste and sugar substitute; stir to combine.
- Add in the scallops and cook for 1 minute, stirring constantly. Add in the remaining coconut lowfat milk, the fish sauce, the zucchini, and the red pepper. Cook, stirring, for a few min till the vegetables are crisp-cooked and the scallops are opaque throughout. (If the scallops are small, remove them before adding the vegetables so they don't overcook. Return them just before serving). Add in the spinach and continue to cook till it wilts. Keep hot.
- Spoon 1/4 of the warm rice into a 1/2-c. mold, pressing down slightly. Unmold into a heated shallow soup plate or possibly onto a dinner plate. Spoon 1/4 of the curried scallop mix over the rice and sprinkle with some of the coriander. Repeat with the remaining servings. Add in a lime slice for garnish (if using).
- This recipe yields 4 servings.
- * Recipe is not recommended for low-sodium diets
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