Recipe: Thai Swordfish in Red Curry Sauce
This Thai recipe works well with any firm fish, or scallops, lobster tail meat or shrimp. Substitute firm tofu for the seafood, and it becomes a stunning vegetarian entree.
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.
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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 tablsepoons chopped, fresh basil
1 tablespoon chopped, fresh cilantro or mint
1 lime, quartered
Makes 4 servings
Per serving:
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)