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Home » Recipes » Condiments » Thai Scallops in Red Curry Sauce

Thai Scallops in Red Curry Sauce

Thai Scallops in Red Curry Sauce Recipe
Thai Scallops in Red Curry Sauce Recipe

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

Category: Red Curry

Cuisine: Thailand

Thai Scallops in Red Curry Sauce Recipe

This paste is hot, to say the least, so go easy. You can always add more, but you can’t remove it once it’s in the sauce. When making the basmati rice that’s imported, read the directions carefully. It likely says to rinse the rice twice to remove extra starch.

Ingredients

  • 3/4 cup (180 ml) light unsweetened coconut milk
  • 1 1/2 to 2 teaspoons red curry paste
  • 1/8 teaspoon sugar substitute
  • 1 1/4 pounds (600 g) sea scallops, cut into coins about 1/3-inch thick
  • 2 tablespoons Thai fish sauce
  • 2 4-ounce (120 g) zucchini, sliced into 3 inch (7.3 cm) thin sticks
  • 1 red bell pepper, seeded, cored, and cut into thin strips
  • 1 10-ounce (300 g) package baby spinach, any larger stems discarded, washed and dried
  • 2 cups (390 g) cooked hot basmati rice
  • 3 tablespoons chopped fresh coriander or Thai basil
  • lime slices for garnish (optional)

Instructions

  1. Pour 1/3 cup (80 ml) 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.
  2. 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.
  3. Spoon 1/4 of the hot rice into a 1/2-cup (120 ml) 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).

Notes

Diabetic exchanges:    3 very lean protein, 2 carbohydrate (1 1/2 bread/starch), 1 1/2 vegetable)

*Recipe is not recommended for low-sodium diets

Nutrition Facts

Thai Scallops in Red Curry Sauce Recipe

Serves:

Amount Per Serving 4
Calories 291
% Daily Value*
Total Fat 4 6.2%
Saturated Fat 1.8 9%
Trans Fat
Cholesterol 47 15.7%
Sodium 1006 41.9%
Total Carbohydrate 34 11.3%
Dietary Fiber 4 16%
Sugars
Protein 29
Vitamin A Vitamin C
Calcium Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Diabetic Dinner Recipes

6.4.5
https://diabeticdinnerrecipes.com/blog-post/thai-scallops-in-red-curry-sauce/
diabeticdinnerrecipes.com
Jul 21, 2019Linda Andini

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Linda Andini

Hey, I’m Linda Andini! Thank you for your visit our site, I am very happy !! So many favorite diabetic foods around the table, especially when surrounded by people I love. And of course, everything gets better with a lot of delicious food recipes.

July 21, 2019 Egg-Free, Free-Sugar, Low-Fat, Sesame-Free
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