Ingredients
- 3/4 c. light unsweetened coconut lowfat milk
- 1Â 1/2 tsp red curry paste - (to 2)
- 1/8 tsp sugar substitute
- 1Â 1/4 lb sea scallops cut 1/3"-thick coins
- 2 Tbsp. Thai fish sauce
- 2 x zucchini - (4 ounce ea) sliced thin sticks,
- Â Â abt 3" long
- 1 x red bell pepper cored, seeded,
- Â Â and cut into thin strips
- 1 pkt baby spinach - (10 ounce) any larger stems
- Â Â discarded, washed and dry
- 2 c. cooked warm basmati rice
- 3 Tbsp. minced fresh coriander or possibly Thai basil
- Â Â Lime slices for garnish (optional)
Description
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…
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