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Thai Swordfish In Red Curry Sauce
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- #73017
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
ingredients
olive oil cooking spray
1 clove garlic, minced
1 shallot, minced
3/4 cup unsweetened coconut milk
1 1/2 teaspoon red curry paste
1/8 teaspoon sugar substitute
1 teaspoon grated lime zest
1 pound swordfish, skin removed, cut into l-inch cubes
2 teaspoons thai fish sauce
1 small zucchini, cut into thin 3-inch matchsticks
1/2 small red bell pepper, seeded and thinly sliced
10 ounces fresh baby spinach
2 cups hot cooked brown basmati rice
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh cilantro or mint
1 lime, quartered
directions
Coat a large nonstick skillet with cooking spray. Add the garlic and shallot, and saute for about 5 minutes over medium heat, until they begin to wilt.
Add 1/2 cup of the coconut milk and continue to cook for 2 to 3 minutes, until it begins to thicken slightly. Add the curry paste to taste, sugar substitute, and lime zest; stir to combine.
Add the swordfish and cook for 1 minute, stirring constantly. Stir in the remaining coconut milk, the fish sauce, zucchini, and bell pepper.
Cook, stirring, for a few minutes, until the vegetables are crisp-tender and the swordfish is cooked through. Add the spinach and cook just until it wilts. Remove from heat.
Lightly coat a 1-cup mold with cooking spray. Spoon hot rice into the mold and press down firmly. Unmold onto a shallow soup bowl or dinner plate. Spoon some of the curried swordfish over the rice; garnish with basil and cilantro and top with lime. Repeat with the remaining servings.
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reviews & comments
August 6, 2014
I don't like fish but I do like seafood so I used shrimp in this recipe and it was incredible! I highly recommend it!