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Ingredients
US|METRIC
4 SERVINGS
- 1 1/2 lb. swordfish steaks (1-inch thick)
- 24 lime leaves (kaffir, fresh or dried*)
- 2 Tbsp. Thai fish sauce (Nahm pla*)
- 1 Tbsp. honey
- 1/2 tsp. sambal
- 1/4 cup canola oil
- 1 lime (juiced, plus 1 lime, juiced)
- 1 Tbsp. thai green curry paste (*)
- 1/2 cup unsweetened coconut milk (canned, **)
- 1/4 cup hand (shredded fresh mint leaves)
- 1/4 cup hand (shredded fresh cilantro)
- 1/4 cup peanuts (chopped, divided)
- 1 Tbsp. black sesame seeds (divided)
- 8 lettuce leaves (large butter)
- 2 chilies (Thai red, diced)
- 2 shallots (cut in rings and fried)
- 4 water (wooden skewers, soaked in, for 1 hour)
- asian (*Available at, markets and in the Asian foods section of most supermarkets nationwide.)
- asian (**Available at Indian markets, markets, Latin American markets and many supermarkets.)
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