Thai Scallops In Red Curry Sauce

Thai Scallops In Red Curry Sauce

Serves: 4
 
 
Fish and Seafood
0 ratings
 
from Diabetes Cookbook by
 
Ingredients
Ingredients
To make Thai Scallops In Red Curry Sauce, you'll need:
  • 3/4 cup light unsweetened coconut 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 zucchini - (4 oz ea) sliced thin sticks abt
  • 3" long
  • 1 red bell pepper cored seeded and cut into thin strips
  • 1 package baby spinach - (10 oz) any larger stems discarded washed and dried
  • 2 cups cooked hot basmati rice
  • 3 tbsp chopped fresh coriander or Thai basil Lime slices for garnish (optional)

Method

  • Pour 1/3 cup of the coconut milk into a large nonstick skillet and cook over moderate heat stirring for 2 to 3 minutes until it begins to thicken slightly
  • Add the red curry paste and sugar substitute; stir to combine.
Nutritional Facts (Per Serving)
291 calories (13% calories from fat), 29 g protein, 4 g total fat (1.8 g saturated fat), 34 g carbohydrates, 4 g dietary fiber, 47 mg cholesterol, 1211 mg potassium, 1006 mg sodium.*
Source:
Diabetic-Recipes.com. © Diabetic-Lifestyle, 2001.
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