Introduction
Remember those summer nights, the smell of charcoal in the air, and the joy of a perfectly grilled skewer? Well, get ready to bring that magic back to your kitchen, but with an exciting Thai twist! I’ve got a recipe for you that’s going to be your new go-to: Red Curry Swordfish Kabobs. Seriously, these are so incredibly easy and packed with flavor, you’ll wonder why you haven’t made them sooner. They’re perfect for a weeknight dinner that feels fancy, or for impressing guests at your next backyard get-together. Let’s get cooking!
Why You’ll Love This Recipe
- Fast: From marinating to grilling, you’ll have a delicious meal on the table in under 30 minutes.
- Easy: Minimal prep and simple steps make this recipe approachable for cooks of all levels.
- Giftable: While you’ll want to eat them all yourself, the marinade ingredients could be gifted to a foodie friend!
- Crowd-Pleasing: The vibrant flavors of Thai red curry are universally loved, making these kabobs a guaranteed hit.
Ingredients
Alright, let’s talk about what you’ll need to create these little flavor bombs. Don’t worry, it’s all pretty straightforward!
- 1 pound swordfish, skin removed and discarded, cut into 1 ½ inch cubes. Swordfish is great because it holds its shape beautifully on skewers and has a nice firm texture that’s perfect for grilling.
- 4 teaspoons red curry paste, divided. This is where the magic happens! Use a good quality store-bought paste, or if you’re feeling adventurous, make your own.
- 6 tablespoons canned coconut milk, divided. Full-fat coconut milk will give you the creamiest, richest results.
- ½ teaspoon kosher salt. Just to enhance all those wonderful flavors.
- Chopped cilantro, for garnish. Fresh cilantro adds a burst of freshness that’s essential in Thai cooking.
- Lime wedges, for garnish. A squeeze of lime right before you take a bite is pure bliss!
- Nonstick cooking spray. To make sure your beautiful kabobs don’t stick to the grill.
- White rice or brown rice, for serving (optional). A perfect bed for these flavorful kabobs if you want a more complete meal.
How to Make It
Ready to whip up these amazing kabobs? It’s seriously a breeze. Follow along with me!
- Marinate the Swordfish: In a medium bowl, we’re going to get things started. Combine your swordfish cubes with 2 teaspoons of the red curry paste, 3 tablespoons of the coconut milk, and the kosher salt. Give it a good toss to make sure every single piece of fish is coated in that glorious marinade. Let it sit and soak up all those delicious flavors for at least 15 minutes. This is a great time to get your grill ready!
- Skewer ‘Em Up: Now, take your marinated swordfish and thread the cubes onto your skewers. If you’re using wooden skewers, be sure to soak them in water for about 30 minutes beforehand to prevent them from burning on the grill.
- Heat the Grill: Get your grill or a grill pan heated up to a nice medium-high heat. We want it hot enough to get a good sear on the fish. Once it’s ready, give those grill grates or your grill pan a little spritz of nonstick cooking spray.
- Grill to Perfection: Carefully place your swordfish kabobs on the hot grill. You’ll want to grill them for about 3-4 minutes per side. You’re looking for them to be cooked through and turn opaque. They cook pretty quickly, so keep an eye on them!
- Whip Up the Glaze: While the kabobs are doing their thing on the grill, let’s make a quick, delicious glaze. In a small bowl, whisk together the remaining 2 teaspoons of red curry paste and the remaining 3 tablespoons of coconut milk. This will be our finishing touch.
- Glaze and Serve: Once your kabobs are cooked, take them off the heat and immediately brush them with that wonderful red curry coconut milk mixture you just made.
- Garnish and Enjoy: Now for the final flourish! Sprinkle some fresh chopped cilantro over the kabobs and serve them with those essential lime wedges.
- Serve it Up: Present these beauties hot! If you’re serving them with rice, this is the perfect moment to spoon some fluffy white or brown rice onto your plates and place the kabobs right on top.
Substitutions & Additions
While these kabobs are fantastic as is, I love getting creative in the kitchen! Here are a few ideas to make them your own:
- Veggies on Skewers: Want to add some color and extra goodness? Thread some bell pepper chunks, red onion, cherry tomatoes, or even chunks of pineapple onto the skewers with the swordfish. Just make sure to cut them to a similar size so they grill evenly.
- Different Fish: Swordfish is perfect, but you could also try this with firm white fish like mahi-mahi or even large shrimp! Just adjust grilling times as needed.
- Spicy Kick: If you love extra heat, you can add a pinch of red pepper flakes to the marinade or the glaze.
- Peanut Butter Power: For a slightly richer, more complex flavor, try adding a tablespoon of creamy peanut butter to the glaze mixture.
Tips for Success
A few little tips from my kitchen to yours to ensure your kabobs are absolutely perfect every time.
- Don’t Overcrowd the Skewers: Leave a little space between the swordfish cubes so they cook evenly and get a nice char.
- Watch the Grill Time: Swordfish is lean and cooks fast. Overcooking will make it dry, so keep a close eye on it during those few minutes per side.
- Prep Ahead: You can marinate the swordfish for up to an hour in advance, which is super handy if you’re planning a meal for guests. Just keep it in the fridge until you’re ready to skewer and grill.
- Marinade Safety: Always discard any leftover marinade that has touched raw fish.
How to Store It
If, by some miracle, you have any leftovers (which I highly doubt!), storing them is easy. Let the cooked kabobs cool completely. You can then store them in an airtight container in the refrigerator for up to 2 days. They’re delicious cold, or you can gently reheat them in a skillet or microwave.
FAQs
Can I make these kabobs without a grill?
Absolutely! You can easily cook these in a grill pan on your stovetop, or even broil them in the oven. For broiling, place the skewers on a baking sheet and broil about 4-5 inches from the heat source for 3-4 minutes per side, watching carefully to prevent burning.
How do I know when the swordfish is cooked through?
Swordfish is cooked when it turns opaque and flakes easily with a fork. It should no longer look translucent in the center.
Is red curry paste very spicy?
The spice level of red curry paste can vary depending on the brand. If you’re sensitive to heat, start with less paste and add more to your taste. You can always add more heat, but you can’t take it away!
Red Curry Swordfish Kabobs
Equipment
- Medium bowl
- Skewers Wooden skewers should be soaked in water for 30 minutes prior to use.
- Grill Or grill pan, or oven broiler
- Small bowl
- Baking Sheet If broiling
Ingredients
Main ingredients
- 1 pound swordfish skin removed and discarded, cut into 1 ½ inch cubes
- 4 teaspoons red curry paste divided
- 6 tablespoons canned coconut milk divided, full-fat recommended
- 0.5 teaspoon kosher salt
- cilantro chopped, for garnish
- lime wedges for garnish
- nonstick cooking spray
- white rice or brown rice for serving (optional)
Instructions
- Marinate the Swordfish: In a medium bowl, combine swordfish cubes with 2 teaspoons of red curry paste, 3 tablespoons of coconut milk, and the kosher salt. Toss to coat. Let marinate for at least 15 minutes.1 pound swordfish
- Skewer the marinated swordfish cubes onto skewers. If using wooden skewers, soak them in water for 30 minutes beforehand.1 pound swordfish
- Heat a grill or grill pan to medium-high heat. Lightly spray the grill grates or grill pan with nonstick cooking spray.1 pound swordfish
- Grill the kabobs for 3-4 minutes per side, or until the swordfish is opaque and cooked through.1 pound swordfish
- While the kabobs are grilling, whisk together the remaining 2 teaspoons of red curry paste and the remaining 3 tablespoons of coconut milk in a small bowl to make a glaze.1 pound swordfish
- Once cooked, remove the kabobs from the grill and brush them with the red curry coconut milk glaze.
- Garnish with fresh chopped cilantro and serve with lime wedges.1 pound swordfish
- Serve hot, optionally with white or brown rice.1 pound swordfish