Thai Swordfish in Red Curry Sauce

The Cleveland Clinic Healthy Heart a nd Lifestyle Guide and Cookbook

Thai Swordfish in Red Curry Sauce

This Thai recipe can be adapted for many kinds of fresh or frozen seafood. You can use any firm fish as well as scallops, the meat of lobster tails or shrimp. This dish easily becomes a stunning vegetarian entrée; use firm tofu instead of seafood, and you'll convert any undecided guests into fans of the healthy plant protein.


  • Olive oil cooking spray
  • 1 garlic clove, minced
  • 1 shallot, minced
  • ¼ cup light unsweetened coconut milk
  • 1-½ 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 (nampla)
  • 1 small zucchini (about 4 ounces), cut into thin 3-inch matchsticks
  • ½ 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 nonstick skillet with cooking spray. Add the garlic and shallot, and sauté for about 5 minutes over medium heat until they begin to wilt. Add 1/3 cup of the coconut milk and continue to cook for 2 to 3 minutes until it begins to thicken slightly. Add the curry paste to taste, sugar substitute and lime zest. Stir to combine.
    2. Add the swordfish and cook for 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 one-fourth of the hot rice into the mold and press down firmly. Un-mold 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 the remaining servings.

    Nutritional Analysis (per serving)

    Per serving:

    • 340 calories (25% calories from fat)
    • 9 g total fat (4 g saturated fat)
    • 31 g protein
    • 33 g carbohydrate
    • 6 g dietary fiber
    • 50 mg cholesterol
    • 480 mg sodium
    • 590 mg potassium