I first had coconut curry sauce with grouper in a restaurant in South Beach, and fell in love. I came home and worked until I'd recreated the sauce, which is now my go-to sauce for grilled or broiled seafood. I like to serve this wtih roasted or grilled broccoli and a Jasmine rice with lots of Thai basil and green onions in it. - Kayb —Kayb
Test Kitchen Notes
Kayb set out to re-create a dish that she enjoyed in a restaurant, and although I don't know how this compares to what she tasted, I do know that this is perfectly delicious. She has finely tuned the proportions of the key flavoring ingredients, which are all rather bold, to create a balanced sauce that does not overwhelm the fish. To my mind, this is even tastier than the red curries at the best Thai restaurants I’ve eaten at. I’m so looking forward to making this again with similar kinds of fish, as well as with seafood, tofu and chicken. - Antonia James —The Editors
- Serves 4
neutral flavored oil, like canola, divided
kosher salt and freshly ground black pepper
limes, juiced, divided
chopped green onions (white and light green parts)
Thai red curry paste, or to taste
medium ripe tomato, peeled, chopped
can coconut milk
- Brush swordfish with 3 tbs oil and sprinkle with salt and pepper. Grill 7 minutes on a side over medium hot fire. Remove to platter and squeeze juice of one lime over fish. Tent with aluminum foil and allow to rest for 10 minutes.
- While steaks are grilling, saute green onions and ginger in oil. Add chicken stock and boil until reduced to a glaze, about 1-2 minutes. Add curry paste and juice of remaining lime, and saute until fragrant. Add tomato and cook until tomato pieces begin to break down. Add coconut milk and simmer about 10 minutes. Serve over fish.