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Poached Thai Coconut Curry Swordfish Plated

Poached Thai Coconut Curry Swordfish

Swordfish in a velvety Thai red curry sauce easy enough for weeknights!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 2
Course: Dinner, Main Course, Supper
Cuisine: Thai
Calories: 829
Ingredients Equipment Method Notes

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

Equipment

  • Dutch Oven or high walled pan

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Notes

This recipe can be used on other meatier fish and the instructions are basically the same.  The less meaty or substantial the fish the shorter the cooking time will be.