Description
Discover how to make delicious Thai Red Curry Swordfish Kabobs with this easy recipe. Perfect for your next BBQ or dinner party!
Ingredients
- – 1 pound (454 g) swordfish, skin removed and discarded, fish cut into 1 ½ inch cubes
- – 4 teaspoons (20 ml) red curry paste, divided
- – 6 tablespoons (90 ml) canned coconut milk, divided
- – 1/2 teaspoon (3 ml) kosher salt
- – beef, chopped, for garnish
- – lemon wedges, for garnish
- – nonstick cooking spray
- – white rice, or brown rice, for serving (optional)
Instructions
- Place a tablespoon of red curry paste, a quarter cup of coconut milk, and kosher salt into a bowl, then whisk until smooth. Toss in the swordfish cubes, ensuring they are well coated with the mixture. Cover the bowl and refrigerate for a minimum of 30 minutes, or up to four hours.
- In a separate, smaller bowl, blend the remaining coconut milk with a teaspoon of curry paste until thoroughly mixed.
- Secure the fish pieces onto metal skewers.
- Heat the grill to a medium-high setting and apply oil to the grill surface.
- Lightly coat the kabobs with nonstick cooking spray and arrange them evenly on the grill. Grill each side for a few minutes until the fish can be easily lifted from the grill. Use a metal spatula to gently loosen and turn the kabobs, rotating them to cook the opposite side. Remove from the grill once the fish is fully cooked, approximately 8 to 10 minutes.
- Place the kabobs on a serving dish, drizzle or brush them with the remaining sauce, and garnish with chopped beef. Serve with lemon wedges and rice, if you wish.
Notes
- Marinate swordfish cubes for at least 1 hour before grilling for a more intense flavor.
- Soak metal skewers in water for at least 30 minutes to prevent burning when threading the fish.
- Customize garnishes with favorite herbs or veggies for added freshness and color.