Recipe: Thai Swordfish in Red Curry Sauce

This highly versatile recipe can also become a vegetarian entree
Recipe: Thai Swordfish in Red Curry Sauce

You can adapt this Thai recipe using many kinds of fresh or frozen seafood. Use any firm fish, scallops, lobster-tail meat or shrimp. Substitute firm tofu for the seafood, and this becomes a stunning vegetarian entree.

Advertising Policy

Cleveland Clinic is a non-profit academic medical center. Advertising on our site helps support our mission. We do not endorse non-Cleveland Clinic products or services. Policy


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


  1. Coat a large nonstick skillet with cooking spray. Add garlic and shallot, and saute for about 5 minutes over medium heat, until they begin to wilt. Add 1/3 cup of the coconut milk, and continue to cook 2 to 3 minutes, until it begins to thicken slightly. Add curry paste (to taste), sugar substitute and lime zest; stir to combine.
  2. Add swordfish, and cook 1 minute, stirring constantly. Stir in the remaining coconut milk, 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.
  3. Lightly coat a half-cup mold with cooking spray. Spoon one-fourth of the hot rice into the mold, and press down firmly. Unmold onto a shallow soup bowl or dinner plate. Spoon one-fourth of the curried swordfish over the rice; garnish with basil and cilantro, and top with lime. Repeat with remaining servings.

Nutrition information

Makes 4 servings

Per serving:

Advertising Policy

Calories: 340 (25% calories from fat)
Total fat: 9g
Saturated fat: 4g
Protein: 31g
Carbohydrate: 33g
Dietary fiber: 6g
Cholesterol: 50mg
Sodium: 480mg
Potassium: 590mg

Source: Cleveland Clinic Healthy Heart Lifestyle Guide and Cookbook (© 2007 Broadway Books)

Advertising Policy