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.
Recipe: Thai Swordfish in Red Curry Sauce
This highly versatile recipe can also become a 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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Ingredients
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
Directions
- 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.
- 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.
- 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:
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)
