My husband says that I need to add a disclaimer that this is “American” curry. Apparently, to a Chinese person, this does not taste like curry. Since I used curry powder as the main flavor, I have no clue what else to call it. I haven’t eaten much in my curry in my time, so I deflect to him for input on how it tastes. Both of us thought that it tasted good. It really is a bit like a broth soup with noodles. The Miracle Noodles are very slippery, so they don’t take a ton of the taste with them unless you take a bit right after they have been submerged. The consistency is very much like a rice vermicelli noodle.
- 1lb wild halibut (Costco has it and it is soooo fresh), seasoned with salt
- 2 Tbsp coconut oil or other paleo approved fat (ghee would work nicely here)
- 3/4 cup diced onion
- 2 tsp red curry powder
- 1/2 cup coconut cream (canned from Trader Joe’s is compliant)
- 2 cups chicken broth
- 1/2 cup chopped fresh cilantro
- 1/4 cup thinly sliced green onion
- 2 Tbsp lime juice
- salt to taste
- black pepper to taste
- 3 packages Miracle Noodles (I purchase mine on Amazon, but I have also found them at Sprouts), rinsed
Heat the coconut oil over medium-high heat. Add the onions and cook for about 5-7 minutes. Add the curry powder and stir for about a minute. Add the milk and broth and simmer for 15 minutes to reduce. Boil a pot of water and place miracle noodles to boil for 10 minutes. Gently place the halibut in the curry pan and spoon sauce over the top. Cover and cook for about 6 minutes or until it flakes with a fork. Strain noodles and place them at the bottom of your bowls. Put the cooked halibut on top over the noodles. Add the cilantro, green onion, lime juice, salt and pepper to the curry sauce. Stir. Ladle over the noodles and fish.