Swordfish and Eggplant Satays

30 minutes to assemble
1 hour minimum to marinate
3-5 minutes to grill per side

4 servings

30 minutes to assemble
1 hour minimum to marinate
3-5 minutes to grill per side

4 servings

Satays are a Thai favorite. We made our swordfish and eggplant satay with a lively green curry sauce.

Ingredients

Soak skewers in water while preparing satays.
In a small saucepan, mix Coconut Milk, Green Curry Paste, and Fish Sauce. Bring to a boil and cook 2 minutes. Remove pan from heat.
Add brown sugar, 2 tablespoons of cilantro and lime juice. Mix well. Refrigerate until cooled.
Add coconut mixture, swordfish and eggplant to a large baking dish. Marinate a minimum of one hour, turning cubes with a spoon every 30 minutes.
Preheat grill to medium high heat. Thread skewers with eggplant and swordfish.
Pour left over marinade into a small saucepan and bring to a boil. Stirring occasionally, cook a minimum of 5 minutes.
Meanwhile oil grates and grill satays, 3-5 minutes per side. Swordfish should be cooked through but tender.
Place cooked satays on platter and drizzle with reduced curry mixture. Sprinkle with remaining cilantro and serve with cooked Jasmine rice for an authentic touch.

Rich, creamy, and flavorful, our Coconut Milk is considered the best on the market. It’s perfect in curries, soups, and even desserts.

This is our hottest curry paste. Green Curry’s spice and aroma work best with chicken and beef curries, adding just the right amount of heat.

The original, authentic Thai rice. Jasmine rice’s aromatic flavor and soft texture makes it the perfect addition to any meal.

Thais use Fish Sauce the way other cultures use soy sauce. Its savory and salty flavors are perfect for stir-frys, curries, marinades and dressings.