The ingredient list: Thai red curry paste, lemongrass, water, coconut cream, swordfish, basil leaves, and lime juice.
It's not that easy to find swordfish here but I did manage to find some in a timely manner. I had mixed feelings about that as I am so-so on swordfish for some reason. The recipe was easy to follow, the fish cooked quickly, making it an easy weeknight meal. Mark enjoyed it and ate two pieces. I thought that the curry flavor could have been more pronounced for my liking, but it was a nice sauce as it was written. I would like to try it with a different fish, something with a sort of mellow flavor, and also up the curry in it and see how all that would play out because the sauce itself was very nice and worthy of many repeats.
Wonder what the others thought? You can find that by clicking here. Next week is Margaret's choice for the group, Eggplant, Ricotta, Parmesan Bake, found online here. Join us and leave a link to your post at the website by clicking here, no commitment required.