 |
Lean Thai
Scallops in
Red Curry Sauce |
1 1/4 pounds sea scallops,
cut into coins about 1/3-inch thick
2 tablespoons Thai fish sauce
2 4-ounce zucchini, sliced into 3 inch thin sticks
1 red capsicum, thinly stripped
3/4 cup light unsweetened coconut milk
2 teaspoons red curry paste
1/8 teaspoon artificial sweetener
10-ounce packet baby spinach leaves, washed and dried
2 cups cooked hot basmati rice
3 tablespoons chopped fresh coriander
lime slices for garnish
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 sweetener;
stir to combine. Add the scallops and cook for 1 minute, stirring
constantly.
Add the remaining coconut milk, the fish sauce, the zucchini, and
the capsicum. Cook, stirring, for a few minutes until the
vegetables are crisp-cooked and the scallops are opaque
throughout. (If the scallops are small, remove them before adding
the vegetables so they do not overcook. Return them just before
serving). Add the spinach and continue to cook until it wilts.
Keep warm.
Spoon 1/4 of the hot rice into a 1/2-cup mold, pressing down
slightly. Press out into a heated shallow soup plate or onto a
dinner plate. Spoon 1/4 of the curried scallop mixture over the
rice and sprinkle with some of the coriander. Repeat with the
remaining servings in other plates. Add a lime slice for garnish. |
