If you are looking for a fresh way to cook sources, this baked red curry swordfish kabobs brings the taste inspired by the bold Thailand within 30 minutes.
Sedimentary
I am a simple mix of red curry paste and coconut milk. Coconut curry sauce dew, roots to sealant, and lime on top of the top are tied together. This carbap is perfect for loved ones Fish recipeeasy Baked recipeOr light Summer dinner ideas. Provide with white or brown rice or pair with simple vegetables for a complete meal.
There is a reason to like this sighs kabab.
I like recipes that can go out in summer and grill. And if I don’t have to spend a few hours to prepare it, bonus points. Mary Naid uses only two ingredients, salt and salt, and does not require a cutting board.
- fast: Preparation in 20 minutes
- High protein: More than 22 grams of protein per serving
- Fresh and bold Thailand taste: Use your favorite JARRED Red Curry paste to get the best Thai flavor with a minimum effort.
- Easy Summer Dinner Ideas: Easy meals that can be drawn outside while enjoying the weather
- It meets dietary limitations. Naturally, there are no dairy products and low -carbs and gluten -free
To see more grilled fish kebab recipes, try this gangsal salmon skewer and black baked salmon skewers.
The necessary ingredients
Inspired by this easy Thailand, the ingredients for the pickled storks are as follows. See the recipe card below for accurate measurements.
- swordfish It is a firm fish that is maintained with skewers. If you use frozen fish, you will be thawed in the refrigerator the day before baking.
- Red curry paste: I used Mekhala Thai Red Curry Past, which is a bit spicy. Curry paste has a different spicy taste, so choose one according to heat resistance. Thai kitchens are lighter.
- Coconut milk Maintain the heat of the curry and make the marinade like a cream.
- salt In the season, the fish draws the flavor of the Mari -Nade material.
- garnish There are polygin sealant and lime wedges
How to make Thailand sighs
Coconut red curry marinade takes only a few minutes to prepare, and Kabobs cooks in 10 minutes to make it perfect for a busy day. See the recipe card below for a printable direction.
- Make Thailand sources into Mari -Nade. Combine red curry paste, coconut milk and salt. Add fish and soak in the refrigerator for 30 minutes to 4 hours. Fish are no longer dull.
- Make a casting source By combining the rest of the coconut milk and curry.
- Kabobs Assembly: Put the storks in the metal skewers and preheat the grills with medium heat.
- How long it takes to bake Kabobs in the sighs: Bake your skewers and rotate every 3-4 minutes to cook and rotate until it becomes opaque from everywhere. You need to cook completely after 8 to 10 minutes.
- How to serve: Sprinkle or wipe the storks with the remaining sauce, decorate it with a sealant, and come with lime wedges and rice.
Tip and deformation
- Is there no grill? are you okay! Raising this storky karab for 3-4 minutes on both sides in the oven or cooking in a grill pan of the stove.
- Is there no sighs? This goes well with other hard fish such as Hali, salmon or shrimp.
- Do you want more vegetables? Put the bell peppers, red onions or pumpkin in your skewers.
- Do you hate Cilantro? Omit it or replace the basil of Thailand.
- Is there no metal skewers? Soak the tree skewers in water for 30 minutes before use.
Product: 4 Serving
Serving size: 1 kebab
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1 tablespoon red curry paste, 1/4 cup coconut milk, and ½ teaspoon salt in a mixing bowl and mix and mix. Put the stork cube and stir and coat the fish on the marinade. Soak in the refrigerator and soak for at least 30 minutes for up to 4 hours.
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Combine the remaining coconut milk in a small bowl with 1 teaspoon curry paste to mix well.
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Real fish on the metal skewers
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Preheat the grill to a medium heat and apply the grid.
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Spray it to kabobs and move to the grill of the even layer. Bake the kebab on the side for a few minutes until the fish is easily released from the grid. To turn Kabobs, use the metal spatula to loosen the fish from the grill and turn it to the other. If the fish is fully cooked, remove it from the grill for about 8-10 minutes.
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Move to the remaining source to platter, dew or brush, decorate it with a chopped sealant, and if you want it with lime wedges and rice.
Last stage:
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strain
- Is there no grill? are you okay! Raising this storky karab for 3-4 minutes on both sides in the oven or cooking in a grill pan of the stove.
- Do you hate slystichi? This goes well with other hard fish such as Hali, salmon or shrimp.
- Do you want vegetables? Put the bell peppers, red onions or pumpkin in your skewers.
- Do you hate Cilantro? Omit it or replace the basil of Thailand.
- Is there no metal skewers? Soak the tree skewers in water for 30 minutes before use.
clothing material: 1 kebab,,, Calories: 215 Kcal,,, carbohydrate : 2.5 G,,, protein: 22.5 G,,, province: 12 G,,, Saturated fat: 6 G,,, Cholesterol: 75 Mg,,, sodium: 454.5 Mg,,, fiber: 0.5 G,,, sugar: 0.5 G
Appropriate storage
The remaining grilled storks can be stored for up to two days in the refrigerator. You can create a microwave, re -arrange it to a frying pan in the stove, or warm it in the 350 ° F oven.
More grilled fish cooking
Check this to see more dinner ideas using fish. 5 delicious grilled fish cooking To inspire the next meal!
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