This highly versatile recipe can also become a filling vegetarian entree
You can adapt this traditional Thai recipe using your preference of fresh or frozen seafood. Try a firm fish like scallops, lobster-tail meat or shrimp or substitute firm tofu for the seafood to create a stunning vegetarian entree.
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Olive oil cooking spray
1 garlic clove, minced
1 shallot, minced
3/4 cup light, unsweetened coconut milk
1 1/2 to 2 teaspoons red curry paste
1/8 teaspoon sugar substitute
1 teaspoon grated lime zest
1 pound swordfish, skin removed, cut into 1-inch cubes
2 teaspoons Thai fish sauce (nam pla)
1 small zucchini, cut into thin, 3-inch matchsticks (about 4 ounces)
1/2 small red bell pepper, seeded and thinly sliced
10 ounces baby spinach
2 cups hot, cooked brown basmati rice
2 tablespoons chopped, fresh basil
1 tablespoon chopped, fresh cilantro or mint
1 lime, quartered
Makes 4 servings
Calories: 340 (25% calories from fat)
Total fat: 9 g
Saturated fat: 4 g
Protein: 31 g
Carbohydrate: 33 g
Dietary fiber: 6 g
Cholesterol: 50 mg
Sodium: 480 mg
Potassium: 590 mg
Source: Cleveland Clinic Healthy Heart Lifestyle Guide and Cookbook (© 2007 Broadway Books).
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