Description
Irresistible Thai Red Curry Swordfish Kabobs are a flavorful grilling adventure. Succulent swordfish marinated in red curry paste, grilled with colorful vegetables, creating a visually stunning and delicious dish perfect for any occasion.
Ingredients
Scale
- 1.5 lbs swordfish steaks, cut into 1.5-inch cubes
- 1 red bell pepper, cut into 1.5-inch pieces
- 1 yellow bell pepper, cut into 1.5-inch pieces
- 1 red onion, cut into 1.5-inch pieces
- 1 cup cherry tomatoes
- 1/4 cup Thai red curry paste
- 1/4 cup coconut milk
- 2 tablespoons soy sauce
- 1 tablespoon lime juice
- 1 tablespoon honey
- 1 clove garlic, minced
- 1 teaspoon grated ginger
- Wooden or metal skewers
Instructions
- If using wooden skewers, soak them in water for at least 30 minutes.
- In a bowl, whisk together Thai red curry paste, coconut milk, soy sauce, lime juice, honey, minced garlic, and grated ginger to create the marinade.
- Add the swordfish cubes to the marinade, ensuring they are evenly coated. Let marinate for at least 30 minutes, or up to 1 hour.
- Thread the marinated swordfish cubes onto the skewers, alternating with pieces of red bell pepper, yellow bell pepper, red onion, and cherry tomatoes.
- Preheat your grill to medium-high heat.
- Grill the kabobs for about 3-4 minutes per side, or until the swordfish is cooked through and the vegetables are tender-crisp.
- Serve the Irresistible Thai Red Curry Swordfish Kabobs immediately.
Notes
- Ensure swordfish is cut into uniform pieces for even cooking.
- Adjust the amount of red curry paste to your preferred spice level.
- You can substitute other vegetables like zucchini or pineapple chunks.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Thai
Nutrition
- Serving Size: 1 kabob
- Calories: 350
- Sugar: 8g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg