Thai Scallops In Red Curry Sauce Recipe

• 3/4 c. light unsweetened coconut lowfat 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 x zucchini - (4 ounce ea) sliced thin sticks,
•     abt 3" long
• 1 x red bell pepper cored, seeded,
•     and cut into thin strips
• 1 pkt baby spinach - (10 ounce) any larger stems
•     discarded, washed and dry
• 2 c. cooked warm basmati rice
• 3 Tbsp. minced fresh coriander or possibly Thai basil
•     Lime slices for garnish (optional)

Directions