Without further adieu, a quick post to follow yesterday’s How to Make Mouth-Watering Red Curry Paste (through which you can dig into the inspiration behind today’s post!).
This recipe requires no magic whatsoever, and if you’ve prepped the beans ahead of time you’ll have dinner on the table in the blink of an eye. Upon your first bite I promise you’ll discover gobstopping madness in your mouth!
Swordfish and Pinto Beans in Coconut Red Curry Sauce
- Yield: 4 servings
- Pinto beans – 1.5 cups pinto beans, soaked overnight
- Butter – 3 tablespoons
- Yellow onion – 2 heaping cups, sliced
- Whole coconut milk – 1 (12-ounce) can
- Red curry paste – 3 heaping tablespoons
- Swordfish steaks – 2 swordfish steaks
- Soak the beans overnight to help them cook faster and be more digestible. Rinse and drain the beans. Add the beans to a large pot and submerge in about 6 cups of water. Bring the water to a boil and reduce to a simmer. Let the beans simmer on low heat for about 2 hours. Bobby taught be a fascinating trick to tell if they are done. Blow gently on a spoonful of beans; if the peels split, they’re ready! (If you have a pressure cooker, you can cook the beans in about 10 minutes).
- When the beans are ready, begin to make the sauce and swordfish. First, melt the butter in a large saucepan. When the butter is melted, add the onions and saute until they begin to caramelize.
- Add the coconut milk and red curry paste, and mix well with the onions. Let the sauce simmer for a minute or two until the coconut milk gets hot.
- Place the swordfish steaks in the pan, and cover them with sauce and onions. Set the heat on medium and cover the pan with a lid. After 10 minutes, flip the swordfish (carefully so as not to break the steaks). Allow the swordfish to cook for 8-9 minutes more. Tuck a fork or knife into the thickest part of the steaks to make sure the flesh is white and flaky. Remove immediately and serve (fish continues to cook inside when it is hot, and dry swordfish is the last thing you want!).
- * When choosing fish, use the Sustainable Seafood Watch Pocket Guide.
Allergens: dairy, fish, milk