Whoa! We got a wild hair and boy did it turn out good. That seems to be a theme here. We love us some swordfish and now we love us some Poached Thai Coconut Curry Swordfish! This is so simple and quick. Easy enough for a weeknight meal but fancy enough for Saturday night. Join us on the next journey of Flavor Bible.
Let’s get right into this one…
Preparation: Poached Thai Coconut Curry Swordfish
Pat the fish dry and salt and pepper both sides. Heat the oil on medium heat. Ground the garlic and ginger into a paste. Add the onion, bell pepper, and carrots to the oil. Cook for 8 – 10 minutes, stirring occasionally.
Stir in the ginger garlic paste and Thai red curry paste. Mix well and stir for 1 – 2 minutes. Stir in the flour and mix well, continuously stirring for another 1 – 2 minutes.
Add the stock and coconut milk. Add the remaining ingredients (reserve some cilantro for garnish) and stir. Bring the contents to a simmer and reduce heat to medium low. Taste and adjust as needed. Add corn starch if needed to further thicken the sauce.
Place the swordfish steaks in the Dutch oven. They should be about half submerged but not fully. Continuously spoon liquid over the fish for 4 -5 minutes. Flip the steaks and repeat for another 4 – 5 minutes. Serve as is with extra sauce spooned over top along with fresh cilantro or serve over a bed of jasmine rice in the same manner.
Congrats, it was that easy! Pat yourself on the back and enjoy.
If you liked that, try this…
- Thai Coconut Curry Beet and Carrot Soup
- Thai Coconut Red Curry Chicken
- Shiitake Miso Soup
- Asian Tuna Lettuce Wraps
- Asian Fusion Butternut Squash Soup
Equipment: Poached Thai Coconut Curry Swordfish
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You can accomplish the mission of this Poached Thai Coconut Curry Swordfish with either a skillet or a Dutch oven. Both should be in your kitchen, at least in our opinion. If you’re in the market, check these options out (affiliate links):
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Poached Thai Coconut Curry Swordfish
Equipment
- Dutch Oven or high walled pan
Ingredients
- 2 Swordfish Steaks or similar meaty fish
- Salt and Pepper, to taste
- 1 – 2 tbsp Coconut Oil
- ⅓ Large Sweet Onion, sliced thin or ½ of a small/med onion
- ½ Red Bell Pepper, sliced thin
- ½ cup Matchstick Carrots
- 2 cloves Garlic, grated
- 1 tbsp Ginger, grated
- 2 tbsp All-Purpose Flour
- 1 cup Seafood Stock If no seafood stock use veggie stock with a few dashes of fish sauce
- 1 cup Coconut Milk
- 1 tsp Sriracha
- ½ cup Fresh Cilantro
- 1 – 2 tbsp Corn Starch (optional) If needed to further thicken sauce
Instructions
- Pat fish dry and salt and pepper both sides. Heat oil on medium heat. Ground garlic and ginger into a paste. Add onion, bell pepper, and carrots to oil. Cook for 8 – 10 minutes, stirring occasionally.
- Stir in ginger garlic paste and Thai red curry paste. Mix well and stir for 1 – 2 minutes. Stir in flour and mix well, continuously stirring for another 1 – 2 minutes.
- Add stock and coconut milk. Add remaining ingredients (reserve some cilantro for garnish) and stir. Bring contents to a simmer and reduce heat to medium low. Taste and adjust as needed. Add corn starch if needed to further thicken sauce.
- Place swordfish steaks in Dutch oven or high walled pan. They should be about half submerged but not fully. Continuously spoon liquid over fish for 4 -5 minutes. Flip steaks and repeat for another 4 – 5 minutes. Serve as is with extra sauce spooned over top along with fresh cilantro or serve over a bed of jasmine rice in the same manner.
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