Thai Swordfish in Red Curry Sauce

Ingredients

• Olive oil cooking spray
• 1 garlic clove, minced
• 1 shallot, minced
• ¼ cup light unsweetened coconut milk
• 1-½ 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 (nampla)
• 1 small zucchini (about 4 ounces), cut into thin 3-inch matchsticks
• ½ 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