When I had my restaurant in the the UK, this was a firm favourite and was a regular on the menu. So imagine how excited I got, (yes simple things like fresh swordfish gets me excited), when I saw Pat, my local fishmonger, had some lovely fresh swordfish on display. “I will take the lot”, Pat’s reply, “its very expensive”. and the conversation went back and forth and I left with the lot. It was a little on the expensive side, but treated carefully, it all balances out.
The other reason, I bought it is, one of my fondest memories from my time in England was having my young son, who was 5 at the time, come into the kitchen every evening before service began and I would ask what he wanted for his dinner. Same reply all the time, “swordfish”. He would eat swordfish almost daily, but hated coriander, and still does to this day. Hmmm! I wonder what he will want tomorrow evening? haven’t told him I have some.
Anyway, before I get too carried away reflecting on the past, let me say, swordfish is a firm fish that works well in a Thai curry. Monkfish ,tuna and similar firm fish can be used instead of swordfish in this recipe. If you don’t like coriander, use basil instead. Also stir fry some green beans, tenderstem broccoli to go with this dish.
enjoy and as always give it a go and let me know how you get on