Recipe: Thai Swordfish in Red Curry Sauce

This highly versatile recipe can also become a filling vegetarian entree
thai food, red curry, swordfish, heart healthy recipes, dinner ideas, dinner recipes, curry, seafood, swordfish, tofu

You can adapt this traditional Thai recipe using your preference of fresh or frozen seafood. Try a firm fish like scallops, lobster-tail meat or shrimp or substitute firm tofu for the seafood to create 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 tablespoons chopped, fresh basil
1 tablespoon chopped, fresh cilantro or mint
1 lime, quartered


  1. Coat a large non-stick skillet with cooking spray. Add garlic and shallot and saute for about 5 minutes over medium heat, until they begin to soften. 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 1/2-cup mold with cooking spray. Spoon 1/2 cup of the hot rice into the mold and press down firmly. Carefully remove the rice from the mold onto a shallow soup bowl or dinner plate. Spoon 1/4 of the curried swordfish over the rice, garnish with basil and cilantro and top with lime. Repeat with remaining servings.

Nutrition information (per serving)

Makes 4 servings

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

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

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