The Healthy Matcha Cookbook by Miryam Quinn Doblas

Author:Miryam Quinn Doblas
Language: eng
Format: epub
Publisher: Skyhorse Publishing
Published: 2015-01-30T16:00:00+00:00

FISH CURRY

gluten-free | heart-healthy | dairy-free

Yield: 6–8 servings

2 tablespoons olive oil

1 onion, chopped

1 tablespoon green curry paste

1 14-ounce can coconut cream

½ cup vegetable stock

2 tablespoons Thai fish sauce

1 teaspoon matcha powder

1 tablespoon sugar

1 tomato, cut into cubes

1½ pounds Mahi Mahi, cut into cubes

12 ounces fresh broccoli florets

1 lime, juiced

fresh cilantro, chopped

Heat oil in nonstick large skillet over medium to high heat. Add chopped onion and cook for 3 minutes or so until soft or beginning to brown.

Reduce heat to medium and add the curry paste. Stir until fragrant, about 1 minute. Add coconut cream, vegetable stock, fish sauce, matcha powder, and sugar. Bring to a boil. Add the tomatoes and Mahi Mahi. Cook further for 5 minutes or until fish is almost cooked.

Add the fresh broccoli and cook another 2–3 minutes. Add lime juice and garnish with cilantro.

Miryam’s Note: Serve fish curry with some brown rice and extra lime wedges. You can also use any other firm fish of your choice (such as tile fish or halibut) as well as coconut milk in place of the coconut cream.

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