Thai Red Curry Swordfish Kabobs
Thai Red Curry Swordfish Kabobs are a delicious fusion of flavors that will elevate your grilling game. Succulent swordfish cubes are marinated in a rich red curry paste and creamy coconut milk, then skewered with vibrant bell peppers and zucchini. Grilled to perfection, these kabobs offer an irresistible combination of spice and sweetness that will leave everyone craving more. Perfect for summer barbecues or casual dinners, they’re sure to impress your guests and delight your palate.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Total Time: 42 minutes
- Yield: Serves 4
- Category: Main
- Method: Grilling
- Cuisine: Thai
Ingredients
Scale
- 1 lb fresh swordfish steaks, cut into 1-inch cubes
- 3 tbsp red curry paste
- 1 cup full-fat coconut milk
- 1 cup bell peppers, chopped (mixed colors)
- 1 cup zucchini, cut into thick slices
- 2 tbsp freshly squeezed lime juice
- Skewers (wooden or metal)
Instructions
- In a bowl, whisk together red curry paste, coconut milk, and lime juice until smooth.
- Marinate swordfish cubes in the mixture for at least 30 minutes.
- While marinating, chop bell peppers and zucchini into bite-sized pieces.
- Thread swordfish, bell peppers, and zucchini onto skewers alternately.
- Preheat grill to medium-high heat (400°F).
- Grill kabobs for 10-12 minutes, turning occasionally until swordfish flakes easily.
Nutrition
- Serving Size: 2 kabobs (200g)
- Calories: 370
- Sugar: 3g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 17g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 29g
- Cholesterol: 70mg
Keywords: - For added flavor, marinate the swordfish for up to one hour. - Substitute swordfish with shrimp or chicken for variety. - Pair with jasmine rice or cucumber salad for a complete meal.