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Red swordfish curry

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Ingredients for 4 servings:

  • 1 tbsp curry paste (Thai), red
  • 1 stalk lemongrass, white part finely chopped
  • 250 ml water
  • 500 ml coconut cream
  • 4 slice(s) fish (sword), 200 g each
  • 20 g basil
  • 2 tbsp lime juice

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Simmer the curry paste, lemongrass, and water in a pan over low heat for 5 minutes. Add the coconut cream and cook for 3 minutes. Add the swordfish and cook for 3 minutes on each side. Stir in the basil leaves and lime juice. Serve with jasmine rice and snow peas.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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