Red Curry Swordfish Bowl | Heinen's Grocery Store

Ingredients

• Olive oil
• 2 garlic cloves, minced
• 1 shallot, minced
• 3/4 cup light, unsweetened coconut milk
• 1/2 cup red curry sauce
• 1/2 tsp. light brown sugar
• Zest of 1 lime
• 1 lb. swordfish, skin removed, cut into 1-inch cubes
• 1 small zucchini, cut into 3-inch matchsticks
• 1/2 small red bell pepper, seeded and thinly sliced
• 10 oz. baby spinach and arugula
• 1 cup hot, cooked brown basmati rice
• 2 Tbsp. fresh basil, chopped
• 1 Tbsp. fresh cilantro or mint, chopped
• 1 lime, quartered