This gluten-free, heart-healthy, and dairy-free entrée will be everyone’s new favorite. Not too spicy, but not too mild, this is a one-skillet hit for the whole table.
Pro Tip: 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.
- 2 tablespoons olive oil
- 1 onion, chopped
- 1 tablespoon green curry paste
- 1 14-ounce can coconut cream
- ½ cup vegetables tock
- 2 tablespoons Thai fish sauce
- 1 teaspoon matcha powder
- 1 tablespoon sugar
- 1 tomato, cubed
- 1½ pounds Mahi Mahi, cubed
- 12 ounces fresh broccoli florets
- 1 lime, juiced
- Fresh cilantro, chopped
- Heat oil in nonstick large skillet over medium-high heat.
- Add chopped onion and cook for 3 minutes, or 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 for another 5 minutes, or until the fish is almost cooked.
- Add the fresh broccoli and cook another 2 to 3 minutes. Add lime juice and garnish with cilantro.
Source: The Healthy Matcha Cookbook: Green Tea-Inspired Meals, Snacks, Drinks, and Desserts by Miryam Quinn-Doblas