Thai Scallops In Red Curry Sauce from Healthy Diabetic Recipes

Thai Scallops In Red Curry Sauce Recipe

Recipe Ingredients:

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)

Recipe Instructions:

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.

Add the scallops and cook for 1 minute, stirring constantly. Add the remaining coconut milk, the fish sauce, the zucchini, and the red pepper. 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. Unmold 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. Add a lime slice for garnish (if using).

This recipe yields 4 servings.

Exchanges Per Serving: 3 Very Lean Protein, 2 Carbohydrate (1 1/2 bread/starch, 1 1/2 vegetable).

Nutrition Facts: 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.*

* Recipe is not recommended for low-sodium diets

Source:
"Diabetic Recipes at http://www.diabetic-recipes.com"
S(Formatted for MC6):
"07-18-2002 by Joe Comiskey - jcomiskey@krypto.net"
Copyright:
"© Diabetic-Lifestyle, 2001"

Servings: 4

“This root [the potato], no matter how much you prepare it, is tasteless and floury. It cannot pass for an agreeable food, but it supplies a food sufficiently abundant and sufficiently healthy for men who ask only to sustain themselves. The potato is criticised with reason for being windy, but what matters windiness for the vigorous organisims of peasants and labourers?”

~ Denis Diderot (1713-1784) L'Encyclopedie (1751-1772)

 

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